Loading ...
Loading ...
Loading ...
en
19
The hyperFresh
compartment
The temperature in the cool-fresh
compartment is about 0 °C. The low
temperature and the optimum moisture
provide ideal storage conditions for fresh
food.
Food can be kept fresh up to three times
longer in the cool-fresh compartment
than in the normal cooling zone – for
even longer freshness, nutrient retention
and flavour.
Vegetable container
Fig. '
The vegetable container is the optimum
storage location for fresh fruit and
vegetables. The humidity controller of the
partition and a special seal can be used
to adjust the air humidity in the vegetable
container.
The air humidity in the vegetable
container can be set according to
the type and amount of products to be
stored:
■ Mainly fruit as well as for a large load
– lower air humidity
■ Mainly vegetables as well as for a
mixed load or small load – higher 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
food and quantity stored. Remove
condensation with a dry cloth and
adjust air humidity in the vegetable
container with the humidity controller.
“Cool-fresh” container
Fig. !/22
The storage climate in the “cool-fresh”
container offers ideal conditions for the
storage of fish, meat, sausage, cheese
and milk.
Storage times (at 0 °C)
Depending on the initial
quality
Fresh fish, seafood up to 3 days
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
Loading ...
Loading ...
Loading ...