Food Which Is Not Suitable For Storage In The Refrigerator Section; When Shopping For Food; Storing Food Correctly; Fruit And Vegetables - Miele KFN 37452 iDE Operating And Installation Instructions

Food which is not suitable for
storage in the refrigerator
section
Not all food is suitable for refrigeration
at temperatures below 5°C as some
food is sensitive to cold. The
appearance, consistency, taste and / or
the vitamin content of certain types of
food can be adversely affected by
being stored in too cold a place.
Food which does not tolerate cold
temperatures includes:
– Pineapples, avocados, bananas,
pomegranates, mangoes, melons,
papayas, passion fruit, citrus fruits
(such as lemons, oranges,
mandarins, grapefruit),
– Fruit which is not yet ripe
– Aubergines/eggplant, cucumbers,
potatoes, peppers/capsicum,
tomatoes, courgettes/zucchini,
– Some hard cheeses, e.g. Parmesan.

When shopping for food

The freshness of food when first placed
in the appliance is the most important
factor in determining how long it stays
fresh, and how long it can be kept in the
appliance.
Always observe the use-by date and
the recommended storage temperature.
Time out of the refrigerator should be
kept to a minimum, for example, when
transporting food in a hot car.
Tip: Take a cool bag with you when
shopping and on return place food into
the appliance immediately.
Storing food in the refrigerator section

Storing food correctly

Food should generally be stored
covered or packaged in the
refrigerator section. This will prevent
food smells from affecting other food,
food from drying out, and also any
cross-contamination of bacteria. This is
especially important for storing protein-
based food such as meat or fish.
The growth of bacteria, such as
salmonella, can be avoided by setting
the correct temperature and maintaining
good standards of hygiene.

Fruit and vegetables

Fruit and vegetables can be stored
loose in the fruit and vegetable
drawer(s).

Protein rich food

Please note that food rich in protein
deteriorates faster than other types of
food. Shellfish, for example,
deteriorates faster than fish, and fish
deteriorates faster than meat.
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