Food Which Is Not Suitable For Storage In The Refrigerator Section; Notes On Buying Food - Miele K 7115 E Operating Instructions Manual

Table of Contents

Advertisement

Temperature indicator display
If the temperature indicator is white and
the text "OK" is visible, the temperature
is set correctly. Your delicate and highly
perishable food will be refrigerated
properly in this area.
If the temperature indicator is black and
the text "OK" is not visible, the temper-
ature is too high. Lower the temperat-
ure.
If the room temperature fluctuates
significantly, check the temperature
indicator more frequently. If neces-
sary, adjust the temperature again.
Tip: If the temperature indicator remains
light black even when the temperature
is set as low as possible, contact the
Customer Service Department. The
temperature indicator is damaged and
correct storage of your delicate and
highly perishable food cannot be en-
sured.
Storing food in the fridge zone
Food which is not suitable for
storage in the refrigerator sec-
tion
Not all food is suitable for refrigeration
at temperatures below 5 °C, because it
may be sensitive to cold. Depending on
the type of food, the appearance, con-
sistency, flavour and/or vitamin content
may be altered if stored at too cold a
temperature.
Food which is sensitive to cold in-
cludes:
- Pineapples, avocados, bananas,
pomegranates, mangoes, melons,
papayas, passionfruit, citrus fruit
such as lemons, oranges, mandarins,
grapefruit
- Fruit (which is not yet ripe)
- Aubergines, cucumbers, potatoes,
peppers, tomatoes, courgettes
- Hard cheeses (e.g. Parmesan, moun-
tain cheese)

Notes on buying food

The freshness of the food when it is first
placed in the appliance is the most im-
portant factor for how long it stays
fresh.
Take into account the use-by date and
the correct storage temperature.
Time out of the refrigerator, e.g. trans-
porting food in a warm car, should be
kept to a minimum.
33

Advertisement

Table of Contents
loading

This manual is also suitable for:

K 7125 eK 7315 eK 7325 e

Table of Contents