Storing food in the MasterFresh zone
94
Dry compartment with low tempera-
ture
The temperature in the dry compart-
ment is maintained at 30 to 37°F ( -1 to
3°C). While lower than the temperature
in a standard fridge zone, this is the op-
timum temperature range for storing
fresh food which is not sensitive to
cold.
The deterioration process is deceler-
ated at this temperature range so food
can be stored without loss of fresh-
ness for considerably longer than in a
standard fridge and you do not need
to shop as often.
The humidity level is similar to that in
the conventional fridge zone.
Tip:
This compartment is ideal for all
home-cooked meals as any micro-
organisms that may still be present can-
not multiply.
The dry compartment is ideal for storing
perishable foods such as:
- dairy products such as yogurt,
cheese, cream, etc.
- deli salads
- meat, poultry, and sausage
- fresh fish and shellfish
- Any type of food can in fact be stored
in this compartment, as long as it is
packaged.
Please note that foods rich in protein
deteriorate faster than others.
Shellfish, for example, deteriorates
faster than fish, and fish deteriorates
faster than meat.
For hygiene reasons, always keep these
foods
covered or wrapped
in this
compartment.
In addition, the food will be protected
against drying out.
Take food out of the dry compartment
approximately 30 to 60 minutes before
using it. The aroma and taste do not
fully develop until the food has
reached room temperature.
At high room temperatures, delicate
food should preferably be kept in the
fridge zone for a period of time.
