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Cool-fresh compartment en
19
¡ Store perishable food such as fish,
sausages and meat in the cool-
fresh compartment.
→"Cool-fresh compartment",
Page19
Cool-fresh compartment
Cool-fresh compartment
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 in the cool-fresh
compartment is kept at around 0°C.
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.
Storage times in the cool-
fresh compartment at 0°C
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, sausage (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, cauliflower
up to 30
days
Freezer compartment
Freezer compartment
Freezer compartment
You can store frozen food, freeze
food and make ice cubes in the
freezer compartment.
The temperature in the freezer com-
partment depends on the temperat-
ure in the refrigerator compartment.
Long-term storage of food should be
at –18°C or lower.
The freezer compartment can be
used to store perishable food long-
term. The low temperatures slow
down or stop the spoilage.
The time between putting fresh food in
the freezer compartment and it freezing
solid depends on various factors:
¡ Set temperature
¡ Food (size and type)
¡ Quantity and type of storage
¡ Quantity and type of food already
stored
Freezer compartment door
To ensure that the frozen food that is
stored does not thaw and the freezer
compartment is not covered in too
much ice, always close the freezer
compartment door.
The position of the handle on the
freezer compartment door indicates
whether or not the freezer compart-
ment is correctly closed.
Note:When you close the freezer
compartment door, you can hear it
engaging.
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