Romo RCS2232W, Руководство пользователя

Страница: 12 / 67

EN - 12 -
Refrigerator compartment
The refrigerator compartment is used for storing fresh food for a few days.
• Do not place food in direct contact with the rear wall of the refrigerator compartment.
Leave some space around food to allow circulation of air.
• Do not place hot food or evaporating liquid in the refrigerator.
• Always store food in closed containers or wrapped.
• To reduce humidity and avoid formation of frost, never place liquids in unsealed containers
in the refrigerator.
• Meat of all types, wrapped in packages, is recommended to be placed on the glass shelf
just above the vegetable bin, where the air is colder.
• You can put fruit and vegetables into the crisper without packaging.
• To avoid cold air escaping, try not to open the door too often, and not leave the door open
for a long time.
Some recommendations have been specified below for the placement and storage of your
food in the cooling compartment.
FOOD STORAGE IN THE APPLIANCE PART - 3.
Food Maximum Storing time
Where to place in the
fridge department
Vegetables and fruits 1 week Vegetable bin
Meat and fish 2 - 3 Days
Wrapped in plastic foil or bags or in
a meat container
(on the glass shelf)
Fresh cheese 3 - 4 Days In special door shelf
Butter and margarine 1 week In special door shelf
Bottled products
milk and yoghurt
Until the expiry date
recommended by the
producer
In special door shelf
Eggs
1 month In the egg shelf
Cooked food All shelves
NOTE: Potatoes, onions and garlic should not be stored in the refrigerator.
• For normal working conditions, it will be sufficient to adjust the temperature setting of
your refrigerator to +4 °C.
• The temperature of the fridge compartment should be in the range of 0-8 °C, fresh foods
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 for the temperature to pass
outside. Hot foods increase the degree of your refrigerator and cause food poisoning
and unnecessary spoiling of the food.
• Meat, fish, etc. should be store in the chiller compartment of the food, and the vegetable
compartment is preferred for vegetables. (if available)
• To prevent cross contamination, meat products and fruit vegetables are not stored
together.