8 Tips and tricks
8.2
Storing food and food items
The example arrangement shows the zones and areas in the appliance that are generally
suitable for certain food and food items.
1
4
5
2
3
1
Cheese, butter, jam, tortes,
desserts,
milk and milk products,
pre-prepared or cooked meals,
ready-made products,
sausages, meat, poultry,
fish
2
Vegetables, fruit, salad
3
Meat, fish, vegetables, fruit,
bakery products, ice cream,
ready-made products, cooked
meals
4
Eggs, butter, cheese, jam,
tins, tubes, sauces, ketchup
5
Drinks, wine, milk,
fruit juices
8.3
Notes on refrigerating and freezing food
▪
Activate the
fast cooling/freezing function before loading food or food items into
the appliance (e.g. before going shopping).
▪
High-protein and high-fat foods are delicate/perishable and have a relatively short
storage life.
▪
Observe best-before and use-by dates.
▪
Wrap or cover food in the refrigerator compartment to prevent it from drying out and
flavours from transferring.
▪
Transfer the contents of opened tins to sealable containers.
▪
Store raw meat and fish in suitable containers in the refrigerator, so that it is not in
contact with or drip onto other food.
▪
The bottom drawer in the freezer compartment is recommended for freezing up to
about 1 kg of fresh food a day. If there is frozen food already in the bottom drawer,
distribute it between the upper freezer compartment drawers.
▪
Produce can generally be stored for longer at low temperature settings. A temperature
of 5 °C in the refrigerator compartment and -18 °C in the freezer compartment
provide a balanced setting in terms of food quality and energy consumption – ideal if
storing a large variety of products.
▪
There is a risk that freezing fresh food could cause food that is already frozen to par-
tially thaw. Freeze smaller quantities and avoid contact with food that has already
been frozen.
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