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Butter
Soft cheese (e.g. mozzarella)
Hard cheese (e.g. parmesan, cheddar)
Seafood:
Fatty fish (e.g. salmon, mackerel)
Lean fish (e.g. cod, flounder)
Shrimps
Shucked clams and mussels
Cooked fish
Meat:
Poultry
Beef
Pork
Lamb
Sausage
Ham
Leftovers with meat
HINTS FOR FRESH FOOD REFRIGERATION
•
Good temperature setting that ensures
preservation of fresh food is a temperature less
than or equal to +4°C.
Higher temperature setting inside the appliance
may lead to shorter shelf life of food.
•
Cover the food with packaging to preserve its
freshness and aroma.
•
Always use closed containers for liquids and for
food, to avoid flavours or odours in the
compartment.
•
To avoid the cross-contamination between
cooked and raw food, cover the cooked food
and separate it from the raw one.
•
It is recommended to defrost the food inside the
fridge.
•
Do not insert hot food inside the appliance.
Make sure it has cooled down at room
temperature before inserting it.
•
To prevent food waste the new stock of food
should always be placed behind the old one.
HINTS FOR FOOD REFRIGERATION
•
Fresh food compartment is the one marked (on
the rating plate) with
Type of food
.
•
Meat (all types): wrap in a suitable packaging
and place it on the glass shelf above the
vegetable drawer. Store meat for at most 1-2
days.
•
Fruit and vegetables: clean thoroughly (eliminate
the soil) and place in a special drawer
(vegetable drawer).
•
It is advisable not to keep the exotic fruits like
bananas, mangos, papayas etc. in the
refrigerator.
•
Vegetables like tomatoes, potatoes, onions, and
garlic should not be kept in the refrigerator.
•
Butter and cheese: place in an airtight container
or wrap in an aluminium foil or a polythene bag
to exclude as much air as possible.
•
Bottles: close them with a cap and place them
on the door bottle shelf, or (if available) on the
bottle rack.
•
Always refer to the expiry date of the products
to know how long to keep them.
Shelf life (months)
6 - 9
3 - 4
6
2 - 3
4 - 6
12
3 - 4
1 - 2
9 - 12
6 - 12
4 - 6
6 - 9
1 - 2
1 - 2
2 - 3
11
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