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en
14
Note the chill zones in the
refrigerator compartment
The air circulation in the refrigerator
compartment creates different chill
zones:
■ The coldest zones are in front of the
air outlet openings and in the chill
compartment, Fig. !/14.
Note
Store perishable food (e.g. fish,
sausage, meat) in the coldest zones.
■ Warmest zone is at the very top of the
door.
Note
Store e.g. hard cheese and butter in
the warmest zone. The aroma of hard
cheese can then continue to develop
and butter remains spreadable.
Vegetable container with
humidity control
Fig. '
To create the optimum storage climate
for fruit and vegetables, you can set
the humidity level in the vegetable
container:
■ Mainly vegetables as well as for a
mixed or small load – high air
humidity
■ Mainly fruit as well as for a large load
– low air humidity
Notes
■ Fruit sensitive to cold (e.g. pineapple,
banana, papaya and citrus fruit) and
vegetables sensitive to cold (e.g.
aubergines, cucumbers, zucchini,
peppers, tomatoes and potatoes)
should be stored outside
the refrigerator at temperatures
of approx. +8 °C to +12 °C for
optimum preservation of quality and
flavour.
■ Condensation may form in the
vegetable container depending on the
type and quantity of products stored.
Remove condensation with a dry cloth
and adjust air humidity in the
vegetable container with the humidity
controller.
Cold storage compartment
Fig. &
The cold storage compartment has lower
temperatures than the refrigerator
compartment. Even temperatures below
0 °C may occur.
Ideal for storing fish, meat and sausage.
Not suitable for lettuce and vegetables
and produce sensitive to cold.
The temperature of the chill
compartments can be varied using the
ventilation opening. Push temperature
controller upwards to reduce the
temperature. Push temperature controller
downwards to increase the temperature.
Fig. &
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