Food Which Should Not Be Stored In A Refrigerator; What To Be Aware Of When Shopping For Food; Storing Food Correctly - Miele K 1801 Vi Operating And Installation Instructions

Using the refrigerator efficiently
Ensure that when placing food in the
refrigerator, a gap of at least 35 mm
is maintained under the ceiling of
the appliance to enable the air to
circulate freely.
Only use the area to the front of the
refrigerator shelves to place food
temporarily, but do not leave it there,
as when you shut the door it may
get pushed over, causing spillages.
Food which should not be
stored in a refrigerator
Not all food is suitable for refrigeration
at temperatures below 5 °C.
Cucumbers, for example, become
glassy, eggplants bitter and potatoes
sweet. Tomatoes and oranges lose their
aroma, and the peel on citrus fruits
hardens.
Foods which are sensitive to cold
include:
– Pineapples, avocados, bananas,
pomegranates, mangoes, melons,
papayas, passionfruit, citrus fruits
such as lemons, oranges,
mandarines, grapefruits
– Fruit which is not yet ripe
– Eggplants, cucumbers, potatoes,
capiscum, tomatoes, zucchini
– Some hard cheeses, e.g. Parmesan
28
What to be aware of when
shopping for food
The freshness of food when first placed
in the appliance is the most important
factor in determining how long it stays
fresh, and how long it can be kept in
the appliance. Time out of the
refrigerator, e.g. during transportation,
should be kept to a minimum. For
example, do not allow food to stay in a
hot car for too long. Once food has
started to deteriorate, this process
cannot be reversed. As little as two
hours outside the refrigerator can
cause food to start deteriorating.
Tip: Take a cool bag when shopping
and place all cold food immediately in
the refrigerator and freezer upon arrival
home.

Storing food correctly

Food should generally be stored
covered or packaged in the refrigerator
section (there are some exceptions to
this rule in the MasterFresh zones - see
below). This will prevent food smells
from affecting other foods, food from
drying out, and also any
cross-contamination of bacteria. This is
especially important for storing animal
products.
The shelf life of food can be
significantly increased by setting the
correct temperature and maintaining
good standards of hygiene.