Laurus LKS88F, Руководство пользователя

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EN - 29
4 FOOD STORAGE
• To reduce humidity and avoid the
con  equent  ormation o   ro  t, alway 
store liquids in sealed containers in the
refrigerator. Frost tends to concentrate in
the coldest parts of the evaporating liquid
and, in time, your appliance will require
more frequent defrosting.
• Never place warm  ood in the
refrigerator. Warm food should be
allowed to cool at room temperature
and should be arranged to ensure
adequate air circulation in the refrigerator
compartment.
• Make sure no items are in direct contact
with the rear wall o  the appliance a 
 ro  t will develop and packaging will  tick
to it. Do not open the refrigerator door
frequently.
• We recommend that meat and clean  h
are loo  ely wrapped and  tored on the
glass shelf just above the vegetable bin
where the air i  cooler, a  thi  provide 
the best storage conditions.
• Store loose fruit and vegetable items in
the crisper containers.
• Store loose fruit and vegetables in the
crisper.
• Storing fruit and vegetables separately
helps prevent ethylene-sensitive
vegetables (green leaves, broccoli,
carrot, etc.) being a  ected by ethylene-
releaser fruits (banana, peach, apricot,
 g etc.).
• Do not put wet vegetable  into the
refrigerator.
• Storage time for all food products
depends on the initial quality of the food
and an uninterrupted refrigeration cycle
before refrigerator storage.
• To avoid cross-contamination do not
 tore meat product  with  ruit and
vegetables. Water leaking from meat
may contaminate other products in the
refrigerator. You should package meat
products and clean any leakages on the
shelves.
• Do not put  ood in  ront o  the air  ow
passage.
• Consume packaged foods before the
recommended expiry date.
NOTE : Potatoes, onions and garlic
should not be stored in the refrigerator.
• For normal working condition  , it will
be  ufcient to adju  t the temperature
setting of your refrigerator to +4 °C.
• The temperature of the fridge
compartment should be in the range
o  0-8 °C,  re  h  ood  below 0 °C are
iced and rotted, bacterial load increases
above 8 °C, and spoils.
• Do not put hot food in the refrigerator
immediately, wait  or the temperature
to pass outside. Hot foods increase the
degree of your refrigerator and cause
food poisoning and unnecessary spoiling
of the food.
• Meat,  h, etc.  hould be  tore in the
chiller compartment of the food, and the
vegetable compartment is preferred for
vegetable  . (i  available)
• To prevent cross contamination, meat
products and fruit vegetables are not
stored together.
• Foods should be placed in the refrigerator
in closed containers or covered to
prevent moisture and odors.