Haier A3FE737CPJM User Manual page 16

5- Use
5.12 Tips on storing fresh food
To avoid contamination of food, please respect the following instructions:
- Opening the door for long periods can cause a significant increase of the temperature
in the compartments of the appliance.
- Store raw meat and fish in suitable containers in the refrigerator, so that it is not in con-
tact with or drip onto other food.
- If the refrigerating appliance is left empty for long periods, switch off, defrost, clean,
dry, and leave the door open to prevent mould developing within the appliance.
5.12.1 Storing into the refrigerator compartment
Keep your fridge temperature below 5°C.
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Hot food must be cooled to room temperature before storing in the appliance.
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Foods stored in the refrigerator should be washed and dried before storing
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Food to be stored should be properly sealed to avoid odour or taste alterations.
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Do not store excessive quantities of food. Leave spaces between foods to allow
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cold air flowing around them, for a better and more homogeneous cooling.
Foods eaten daily should be stored at the front of the shelf.
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Leave a gap between foods and the inner walls, allowing air flowing. In special way
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don't store foods against the rear wall: foods could freeze against rear wall. Avoid
direct contact of food (especially oily or acidic food) with the inner liner, as oil/acid
can erode the inner liner. Clean away oily/acid dirt whenever it is found.
Frozen food can be gently defreezed in the refrigerator compartment or with D-
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Frost function in the MyZone box.This saves energy.
The ageing process of fruit and vegetables such as courgettes, melons, papaya, ba-
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nana, pineapple, etc. can be accelerated in the refrigerator. Therefore, it is not advis-
able to store them in the refrigerator. However, the ripening of strongly green fruits
can be promoted for a certain period. Onions, garlic, ginger and other root vegeta-
bles should also be stored at room temperature.
Unpleasant odours inside the fridge are a sign that something has spilled and clean-
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ing is required. See CARE AND CLEANING.
Different foods should be placed in different areas according to their properties (Fig.:
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5.12.1).
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