Instructions for Use
10
Use
Storing Fresh Foods
•
Covering food to be stored in the refrigerator
will prevent mixing of flavours and odours from
different foods.
•
Removing excessive packaging makes better
use of your storage space.
•
Pack systematically and make sure that
foodstuffs do not touch each other. Ensure that
there is adequate air circulation around
packages.
•
Beverages with high alcohol content should be
stored in tightly sealed bottles in a vertical
position.
•
Food should not touch the rear wall of the
refrigerator!
•
Foods should be cooled down to room
temperature before storing.
•
Crispy and delicate foods should be stored in
the coldest parts of the refrigerator.
•
Try not to open the door too often.
•
Store raw meat, fish etc in sealed containers or
packages on the lowest shelf.
•
If you wish to check the temperature inside the
refrigerator compartment, use a thermometer in
a glass of water and read the temperature after
a few hours.
•
Some organic products, like the volatile oils in
lemon or orange peel, acid in butter etc. can
cause damage, and when in contact with plastic
surfaces or gaskets for longer period of time
can cause accelerated ageing of the plastic
material.
•
The interior of the refrigerator compartment can
be cleaned from time to time by washing with
diluted vinegar or a proprietary brand of fridge
cleaner.
•
If you are going away on holiday, remember to
remove perishable goods from the fridge
Fresh Food Storage Time in the Refrigerator
Fresh Food Storage
Storage time (days)
1
2
3
4
5
6
7
8
9
10
11
12
13
14
Butter
+
+
+
+
+
+
+
=
=
=
=
=
Eggs
+
+
+
+
+
+
+
+
+
+
=
=
=
=
Meat: fresh uncut
+
+
=
minced
+
=
smoked
+
+
+
+
+
+
+
+
+
+
=
=
=
=
Fish
+
=
Marinade
+
+
+
+
+
+
+
+
+
+
=
=
=
=
Root vegetables
+
+
+
+
+
+
+
+
=
=
=
=
=
=
Cheese
+
+
+
+
=
=
=
=
=
=
=
=
=
=
Sweets
+
+
=
=
=
=
Fruit
+
+
=
=
=
=
=
=
=
=
Prepared dishes
+
+
=
=
Legend: + recommended storage time = possible storage time
Freezing Fresh Foods
•
Carefully select food you intend to freeze; it
should be of good quality and suitable for
freezing.
•
Use correct packaging and pack it carefully.
−
The packaging should be air tight and
shouldn't leak since this could cause
substantial vitamin loss and dehydration of
foods.
−
Foils and bags should be soft enough to
tightly wrap around the foods.
•
Mark packages with the type and amount of
foods and the date of freezing.
•
It is most important that the food is frozen as
quickly as possible. Please make sure that the
packs of food are down to room temperature
before freezing, and are not too large.
•
The amount of fresh food that can be frozen
down within 24 hours is indicated on the
rating plate (freezing capacity). If the loaded
amount is too large, the quality of the frozen
food may be affected and during the
freezing process the temperature of the
food already in the freezer may rise.
