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Cool-fresh compartment en
27
11.2 Chill zones in the refri-
gerator compartment
The air circulation in the refrigerator
compartment creates different chill
zones.
Coldest zone
The coldest zone is in the pull-out
container.
Tip:Store highly perishable food
such as fish, sausages and meat in
the cool-fresh compartment.
→"Cool-fresh compartment",
Page27
Warmest zone
The warmest zone is at the very top
of the door.
Tip:Store food that does not spoil
easily in the warmest zone, e.g. hard
cheese and butter. Cheese can then
continue to release its aroma and the
butter will still be easy to spread.
Cool-fresh compartment
12 Cool-fresh compart-
ment
Cool-fresh compartment
In the cool-fresh compartment, you
can keep fresh food fresh three times
longer than in the refrigerator com-
partment.
The temperature can be set from
−2°C (29°F) to 4°C (40°F) using
pre-defined storage settings.
Storing food in the fresh compart-
ment retains the quality of the food
better. The low temperature and the
optimum moisture provide ideal stor-
age conditions for fresh food.
12.1 Storage recommenda-
tions for the cool-fresh
compartment
Storage
setting
Food
Meat, fish and seafood
Fruit, mixed load with
fruit and vegetables,
sausage, cheese and
dairy products
Vegetables
Beverages
Snacks and other items
Tip:Fruit, vegetables, drinks and
snacks may freeze below 0°C
(32°F).
Only use the storage setting for meat
and fish.
12.2 Storage times in the
cool-fresh compartment
at 0°C (32°F)
The storage times are dependent on
the original quality of your food.
Food Storage
time
Fresh fish, seafood up to
3days
Poultry, meat (boiled/
fried)
up to 5
days
Beef, pork, lamb, saus-
age (cold meat)
up to 7
days
Smoked fish, broccoli up to 14
days
Salad greens, fennel,
apricots, plums
up to 21
days
Soft cheese, yoghurt,
quark, buttermilk, cauli-
flower
up to
30days
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