EN - 63
4 FOOD STORAGE
4.1 Refrigerator Compartment
•
To reduce humidity and avoid the
consequent formation of frost, always
store liquids in sealed containers in
the refrigerator. Frost tends to con-
centrate in the coldest parts of the
evaporating liquid and, in time, your
appliance will require more frequent
defrosting.
•
Never place warm food in the refri-
gerator. Warm food should be allowed
to cool at room temperature and
should be arranged to ensure ade-
quate air circulation in the refrigerator
compartment.
•
Make sure no items are in direct
contact with the rear wall of the
appliance as frost will develop and
packaging will stick to it. Do not open
the refrigerator door frequently.
•
We recommend that meat and clean
fish are loosely wrapped and stored on
the glass shelf just above the vege-
table bin where the air is cooler, as
this provides 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 separa-
tely helps prevent ethylene-sensitive
vegetables (green leaves, broccoli,
carrot, etc.) being affected by
ethylene-releaser
fruits
(banana,
peach, apricot, fig etc.).
•
Do not put wet vegetables into the
refrigerator.
•
Storage time for all food products
depends on the initial quality of the
food and an uninterrupted refrige-
ration cycle before refrigerator sto-
rage.
•
To avoid cross-contamination do not
store meat products with fruit and
vegetables. Water leaking from meat
may contaminate other products in
the refrigerator. You should package
meat products and clean any lea-
kages on the shelves.
•
Do not put food in front of the air flow
passage.
•
Consume packaged foods before the
recommended expiry date.
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 com-
partment 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 pre-
ferred for vegetables. (if available)
•
To prevent cross contamination, meat
products and fruit vegetables are not
stored together.
•
Foods should be placed in the refri-
gerator in closed containers or covered
to prevent moisture and odors.
The table below is a quick guide to
show you the most efficient way to
store the major food groups in your
refrigerator compartment.
Food
Maximum
storage time
How and where to
store
Vegetables
and fruits
1 week
Vegetable bin
Meat and
fish
2 - 3 days
Wrap in plastic foil,
bags, or in a meat
container and store
on the glass shelf
Fresh
cheese
3 - 4 days
On the designated
door shelf
Butter and
margarine
1 week
On the designated
door shelf
V.2
Summary of Contents for EMC177ABI
Page 119: ...FR 119 V 2...
