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The cold room
The refrigerator compartment is an ideal
place for storing meat, sausage, fish,
dairy products, eggs, prepared foods
and bread/pastry.
Take into account when storing
Store fresh, undamaged food. This
■
way, the quality and freshness are
preserved for longer.
For ready-to-use products and filled
■
products, observe the best-before or
use-by date stated by the
manufacturer.
Store the food well wrapped or covered
■
to preserve aroma, color and freshness.
This prevents odor transfer and
discoloration of the plastic parts in the
cooling compartment.
Let hot dishes and drinks cool down
■
first and only afterwards
put in the device.
Note
Do not block vents with food to avoid
impeding air circulation. Foods
immediately before
the vents are stored, can freeze due to
the outflowing cold air.
Pay attention to the cold zones in the
refrigerator compartment
Due to the air circulation in the cold
room, various cold zones are created:
The coldest zone is in the upper area of
■
the refrigerator compartment.
Note
Store sensitive foods (e.g. fish,
sausage, meat) in the coldest zone.
The warmest zone is at the
■
bottom of the door and
in the vegetable drawer.
Note
Store eg hard cheese and butter in the
warmest zone. Cheese can further
develop its aroma and the butter remains
well spreadable.
vegetable drawer
Fig. !/9
At high humidity, leafy vegetables stay
fresh longer. Store vegetables and fruit at
a slightly lower temperature.
The humidity in the crisper drawer
depends on the amount of food stored.
Note
Excessive humidity can cause water
droplets to form and lead to rot.
NL
77
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