Kernau KBR 17133.1 S NF Instruction Booklet page 43

PART 3. FOOD STORAGE IN THE APPLIANCE
Refrigerator compartment
• To reduce humidity and avoid the consequent formation of frost, always store liquids in sealed
containers in the refrigerator. Frost tends to concentrate in the coldest parts of the evaporating liquid
and, in time, your appliance will require more frequent defrosting.
• Never place warm food in the refrigerator. Warm food should be allowed to cool at room
temperature and should be arranged to ensure adequate air circulation in the refrigerator
compartment.
• Make sure no items are in direct contact with the rear wall of the appliance as frost will develop and
packaging will stick to it. Do not open the refrigerator door frequently.
• We recommend that meat and clean fish are loosely wrapped and stored on the glass shelf just above
the vegetable bin where the air is cooler, as this provides the best storage conditions.
• Store loose fruit and vegetable items in the crisper containers.
• Store loose fruit and vegetables in the crisper.
• Storing fruit and vegetables separately helps prevent ethylene-sensitive vegetables (green leaves,
broccoli, carrot, etc.) being affected by ethylene-releaser fruits (banana, peach, apricot, fig etc.).
• Do not put wet vegetables into the refrigerator.
• Storage time for all food products depends on the initial quality of the food and an uninterrupted
refrigeration cycle before refrigerator storage.
• To avoid cross-contamination do not store meat products with fruit and vegetables. Water leaking
from meat may contaminate other products in the refrigerator. You should package meat products
and clean any leakages on the shelves.
• Do not put food in front of the air flow passage.
• Consume packaged foods before the recommended expiry date.
• NOTE: Most efficient use of energy is ensured in the configuration with the drawers in the bottom
part of the appliance, and shelves evenly distributed, position of door bins does not affect energy
consumption.
• For normal working conditions, it will be sufficient to adjust the temperature setting of your
refrigerator to +4 °C.
• The temperature of the fridge compartment should be in the range of 0-8 °C, fresh foods below 0 °C
are iced and rotted, bacterial load increases above 8 °C, and spoils.
• Do not put hot food in the refrigerator immediately, wait for the temperature to pass outside. Hot
foods increase the degree of your refrigerator and cause food poisoning and unnecessary spoiling of
the food.
• Meat, fish, etc. should be store in the chiller compartment of the food, and the vegetable
compartment is preferred for vegetables. (if available)
• To prevent cross contamination, meat products and fruit vegetables are not stored together.
• Foods should be placed in the refrigerator in closed containers or covered to prevent moisture and
odors.
FOOD
Vegetables and fruits
Meat and fish
Fresh cheese
Butter and margarine
MAXIMUM
STORING TIME
1 week
2 - 3 Days
3 - 4 Days
1 week
WHERE TO PLACE IN THE
FRIDGE DEPARTMENT
Vegetable bin
Wrapped in plastic foil or bags or in
a meat container (on the glass shelf)
In special door shelf
In special door shelf
EN 42