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VEGETABLE COMPARTMENT
Vegetable Compartment
Guideline
for height
Vegetable Compartment
Vegetable Compartment
Vegetable Compartment
(Front)
(Front)
(Front)
Upper space
Aero-care Zone
Height
of stored
food
Height
of stored
food
Height
of stored
food
Locking Handle
(Containing platinum catalyst)
※
Do not remove it.
Store food according to its type or size.
●
Pay attention to the height of food to be stored.
・
The door may not be closed securely, which leads to
inefficient cooling. It may also damage food, the case
and the Moisture Cover.
・
Some PET bottle can’ t be stored, depending on its type.
●
Do not use the refrigerator with the Upper Case removed.
・
Doing so may cause food to drop into the rear of the
case, which may prevent the closing of the door.
●
Do not push more food or beverage than can be
accommodated.
・
The partition, the cases or the Moisture Cover may be
damaged.
Tall Storage Compartment Upper Space
Partition
Aero-care Zone
Stored foods
Upper Space
Unfinished vegetables, small vegetables, fruits, etc.
Aero-care Zone
Leaf vegetables (spinach, Japanese Mustard Spinach etc.), large vegetables (cabbage, lettuce), etc.
Tall Storage Compartment
Tall vegetables (cucumber, asparagus etc.), 2L PET bottle, etc.
When storing food
Door of the Vegetable Compartment
Moisture Unit
※
Do not remove it.
Upper Case
Lower case
Partition
Platinum Catalyst
The platinum catalyst decomposes odor ingredients of meat or fi sh and/or ethylene gas from vegetables into carbon dioxide to
maintain the freshness of foods. The platinum catalyst needs no replacement. Do not remove it.
Tall Storage Compartment
Tips for storing vegetables
■
Types of food recommended to be kept at room temperature
●
We recommend that the following types of food be kept in a cool location
away from direct sunlight: garlic, onion, potatoes, sweet potatoes, squash,
and whole (uncut) pumpkins.
■
Risk of damage due to low temperatures
Some foods might change color or lose flavor if stored in the vegetable compartment for an extended period of time.
Other types of food might lose their vitamin C content, grow mold, or spoil.
●
Vegetables:
Tomatoes, green pepper, cucumber, eggplants,
green beans, sweet potatoes, okra, etc.
●
Fruits:
Bananas, pineapple, mangos,
papayas, avocados, lemons, etc.
●
If the vegetable compartment contains only a few items, it might not be able to maintain a high level of moisture. In such cases, wrap the items to be
stored, in plastic wrap to prevent them from drying out.
●
The moisture level of the vegetable compartment is relatively high. As such, depending on the amount and types of vegetables stored in the
compartment, moisture might condense on the surfaces of containers, on the moisture-retention unit and cover, or on items stored in the compartment.
If you are concern about moisture condensing on the surface of foods, wrap foods in plastic wrap before storing them in this compartment.
●
If the moisture-retention unit is blocked (for example, by food in containers or bags), moisture is more likely to condense. Be sure to store food in a
way that does not block the moisture-retention unit.
●
Water accumulating in the container might cause food to spoil faster. Use a sponge or dishcloth to wipe up any water that accumulates.
●
Dried food (rice, laver, etc.) stored in the vegetable compartment might absorb moisture. To prevent this, put the dried food in a sealed container or
bag before storing it in the vegetable compartment.
●
The temperature of the space for tall items is slightly higher than that of other containers.
Notice
Request
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