Table of Contents
Advertisement
The right temperature is very important
for storing food. If food is not stored at
the right temperature, bacteria can
multiply rapidly, causing the food to
spoil. This can be prevented or delayed
by selecting the right temperature.
Temperature affects the rate at which
bacteria multiply. Reducing the
temperature slows down this process.
The temperature in the appliance will
rise for the following reasons:
– if you open the door frequently or
keep it open too long,
– if you put too much food in it,
– if you put food in it that is too warm,
– if the room temperature is too high.
The appliance is designed for use
within a certain climate range (room
temperature range) and should not
be used outside this range.
. . . in the refrigerator
We recommend a temperature of 39°F
(3°C) in the refrigerator section.
The Right Temperature
Automatic cold air circulation
(DynaCool)
Whenever the refrigerator section turns
on for cooling, the fan is automatically
turned on as well. This ensures that
cold air is evenly distributed throughout
the refrigerator, so that all the food
stored inside will be chilled to
approximately the same temperature.
. . . in the freezer
For freezing fresh food and storing
frozen food for longer periods of time,
the temperature needs to be 0°F
(-18°C). At this temperature, most
bacteria stop multiplying. However,
when the temperature rises above 14°F
(-10°C) the bacteria become active,
causing the food to start deteriorating
and reducing the storage life. This is
why any partially or completely thawed
food must never be refrozen until it has
been cooked. High cooking
temperatures will kill most bacteria.
53
Advertisement
Table of Contents
