EN - 56
4 FOOD STORAGE
•
To reduce humidity and avoid the con-
sequent formation of frost, always 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 food in the refri-
gerator. Warm food should be allowed
to cool at room temperature and should
be arranged to ensure adequate air
circulation in the refrigerator compart-
ment.
•
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 vegetable
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 separately
helps prevent ethylene-sensitive vege-
tables (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 refrigeration cycle
before refrigerator storage.
•
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 leakages 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 refri-
gerator 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 refri-
gerator 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 avai-
lable)
•
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.
V.2
Summary of Contents for EMR177ASI
Page 106: ...FR 106 V 2...
