Storing Food Correctly; Fruit And Vegetables; Protein Rich Foods; Meat - Miele KFN 8701 SE ed-1 Operating And Installation Instructions

Storing food correctly

Store food covered or packaged. This
will prevent food smells or tastes from
affecting other foods, and prevent food
from drying out and also any
cross-contamination of bacteria. The
growth of bacteria, such as salmonella,
can be avoided by setting the correct
temperature and maintaining good
standards of hygiene.

Fruit and vegetables

Fruit and vegetables can be stored
loose in the humidity controlled
compartment at a high humidity level.
However, you should bear in mind that
some types of vegetables give off a
natural gas which speeds up the rate at
which food perishes. Some fruit and
vegetables react strongly to this gas
and should not be stored together.
Examples of fruit which produce a
large amount of this natural gas are:
Apples, apricots, pears, nectarines,
peaches, plums, avocado pears and
figs.
Examples of fruit and vegetables
which react strongly to the natural
gases given off by other types of fruit
and vegetables are:
Kiwis, broccoli, cauliflower, Brussels
sprouts, mangos, honeydew melons,
apples, apricots, cucumbers, tomatoes,
pears, nectarines and peaches.
Using the StayFresh zone efficiently
Different types of unpacked meats
and vegetables must be kept
separate. To avoid any
microbiological cross-contamination,
these foods may only be stored
together if they are wrapped.

Protein rich foods

Please note that foods rich in protein
deteriorate faster than others.
Shell fish for example deteriorates
faster than fish, and fish deteriorates
faster than meat.

Meat

Store meat in suitable containers, but
uncovered in the low humidity
compartment. (Undo wrappings and
leave containers open). The surface of
the meat will dry out slightly and protect
it from bacterial growth thus increasing
its storage qualities. To prevent the risk
of bacterial contamination keep meat
stored in suitable containers and do not
let different types of meat come into
direct contact with each other.
Take food out of the StayFresh zone
approx. 30 - 60 minutes before using
it. The aroma and taste do not fully
develop until the food has reached
room temperature.
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