Refrigerator Compartment - Blaupunkt 5CB2 Series Instructions For Use Manual

Fully utilising the freezer
volume
The maximum amount of food can be
placed in the freezer by removing all
fittings. The food can be stacked directly
on the shelves and in the bottom of the
freezer compartment.
Removing the fittings
Pull out the frozen food container all
the way, lift at the front and remove.
Fig. $
Refrigerator
compartment
The refrigerator compartment is the ideal
storage location for meat, sausage, fish,
dairy products, eggs, ready meals
and pastries.
Storing food
Store fresh, undamaged food. The
■
quality and freshness will then
be retained for longer.
In the case of ready-made products
■
and bottled goods, observe the best-
before date or use-by date specified
by the manufacturer.
To retain aroma, colour
■
and freshness, pack or cover food
well before placing in the appliance.
This will prevent the transfer
of flavours and the discolouration
of plastic parts in the refrigerator
compartment.
Allow warm food and drinks to cool
■
down before placing in the appliance.
Note
Avoid contact between food and rear
panel. Otherwise the air circulation will
be impaired.
Food or packaging could freeze to
the rear panel.
Note the chill zones
in the refrigerator
compartment
The air circulation in the refrigerator
compartment creates different chill
zones:
Coldest zone is between the arrow
■
stamped on the side and the glass
shelf situated below. Fig. #
Note
Store perishable food (e.g. fish,
sausage, meat) in the coldest zone.
Warmest zone is at the very top
■
of the door.
Note
Store e.g. hard cheese and butter
in the warmest zone. Cheese can then
continue to release its flavour and the
butter will still be easy to spread.
Vegetable container
Fig. ç ! /4
A high air humidity keeps leafy
vegetables fresh for longer. Vegetables
and fruit should be stored at a slightly
lower air humidity.
The air humidity in the vegetable drawer
depends on the amount of stored food.
Note
If the air humidity is too high, drips may
form and cause decay.
en
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