Food Which Is Not Suitable For Storage In The Refrigerator Section; Notes On Buying Food; Storing Food Correctly; Fruit And Vegetables - Miele KFN 15842 D edt/cs Operating And Installation Instructions

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.
Storing food in the refrigerator section

Notes on buying food

The freshness of food when first placed
in the appliance is an important factor
in determining how long it stays fresh,
and how long it can be kept in the ap-
pliance.
Take into account the use-by date and
the correct storage temperature.
Time out of the refrigerator, e.g. trans-
porting food in a warm car, should be
kept to a minimum.
Tip: Take an insulated cool bag when
shopping, and load food in the appli-
ance as soon as possible.

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.
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