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AVOID CONTAMINATION OF FOOD
To avoid contamination of food, please respect the following instructions:
• Opening the door for long periods can cause a signifi cant increase of the temperature in
the compartments of the appliance.
• Regularly clean surfaces that can come in contact with food and accessible drainage
systems.
• Store raw meat and fi sh in suitable containers in the refrigerator, so that it is not in
contact with or drip onto other food.
• If the refrigerating appliance is left empty for long periods, switch off , defrost, clean, dry,
and leave the door open to prevent mould developing within the appliance.
STORAGE OF INDUSTRIALLY FROZEN FOOD
• When storing and using frozen food, observe the manufacturer's instructions.
Temperature and expiry date are indicated on the packaging.
• Only choose food with undamaged packaging, stored in freezers at temperatures of
-18°C or lower.
• Do not purchase food covered in frost as this indicates they have been partly defrosted
several times and that they are of inferior quality.
• Protect the food from thawing during transport. In case of an increase in temperature,
storage time will be shorter and quality will deteriorate.
FROZEN FOOD STORAGE TIME
Recommended storage time in the freezer
Type of food
fruit, beef
vegetables, veal, poultry
Venison
Pork
minced meat
bread, pastry, ready-to-eat meals, lean
entrails
smoked sausage, fatty fish
DEFROSTING FROZEN FOOD
Freezing the food does not kill the microorganisms. After the food is defrosted or thawed,
bacteria is re-activated and the food spoils quickly. Use the partially or completely
defrosted food as soon as possible.
Partial thawing decreases the nutritive value of the food, particularly fruit, vegetables, and
ready-to-eat food.
Time
from 10 to 12 months
from 8 to 10 months
from 6 to 8 months
from 4 to 6 months
4 months
3 months
2 months
1 month
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