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11.1 Tips for storing food in
the refrigerator compart-
ment
Only store food when fresh and
¡
undamaged.
Store food covered or in air-tight
¡
packaging.
Allow hot food and drinks to cool
¡
down first before placing in the ap-
pliance.
Observe the best-before date or
¡
use-by date specified by the manu-
facturer.
11.2 Chill zones in the refri-
gerator compartment
The air circulation in the refrigerator
compartment creates different chill
zones.
Coldest zone
The coldest zone is on the partition
and in the door rack for large bottles.
Tip: Store highly perishable food
such as fish, sausages and meat in
the cool-fresh compartment.
→ "Cool-fresh compartment",
Page 19
Warmest zone
The warmest zone is at the very top
of the door.
Tip: Store food that does not spoil
easily in the warmest zone, e.g. hard
cheese and butter. Cheese can then
continue to release its aroma and the
butter will still be easy to spread.
Cool-fresh compartment en
Cool-fresh compartment
12 Cool-fresh compart-
ment
In the cool-fresh compartment, you
Cool-fresh compartment
can keep fresh food fresh up to three
times longer than in the refrigerator
compartment.
The temperature in the cool-fresh
compartment is kept at around 0 °C.
Storing food in the fresh compart-
ment retains the quality of the food
better. The low temperature and the
optimum moisture provide ideal stor-
age conditions for fresh food.
12.1 Storage times in the
cool-fresh compartment
at 0 °C
The storage times are dependent on
the original quality of your food.
Food
Fresh fish, seafood
Poultry, meat (boiled/
fried)
Beef, pork, lamb, saus-
age (cold meat)
Smoked fish, broccoli
Salad greens, fennel,
apricots, plums
Soft cheese, yoghurt,
quark, buttermilk, cauli-
flower
Storage
time
up to
3 days
up to 5
days
up to 7
days
up to 14
days
up to 21
days
up to
30 days
19
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