Food Which Is Not Suitable For Storage In The Refrigerator Section; When Shopping For Food; Storing Food Correctly; Fruit And Vegetables - Miele KFNS 37432 iD Operating And Installation Instructions

Storing food in the refrigerator section
Food which is not suitable for
storage in the refrigerator sec-
tion
Not all food is suitable for refrigeration
at temperatures below 5°C as some
food is sensitive to cold. The appear-
ance, consistency, taste and / or the vit-
amin content of certain types of food
can be adversely affected by being
stored in too cold a place.
Food which does not tolerate cold tem-
peratures includes:
– Pineapples, avocados, bananas,
pomegranates, mangoes, melons,
papayas, passion fruit, citrus fruits
(such as lemons, oranges, mandar-
ins, grapefruit),
– Fruit which is not yet ripe
– Aubergines/eggplant, cucumbers,
potatoes, peppers/capsicum, toma-
toes, 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.
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Storing food correctly

Ensure that food stored in the refriger-
ator section is covered or wrapped
properly. This will prevent food odours
from affecting other foods, food from
drying out, and also any cross-contam-
ination of bacteria. This is particularly
important when storing meat products.
By ensuring that the temperature set-
tings are correct and by taking appro-
priate hygiene measures you can pro-
long the storage life of your food con-
siderably.

Fruit and vegetables

Fruit and vegetables can be stored
loose in the fruit and vegetable drawers.

Protein-rich food

Please note that food rich in protein de-
teriorates faster than other types of
food. Shellfish, for example, deterior-
ates faster than fish, and fish deterior-
ates faster than meat.