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EN -20-
ARRANGING FOOD IN THE APPLIANCE
Refrigerator compartment
• To reduce humidity and avoid the consequent formation of frost, always store liquids in
sealed containers in the refrigerator. Frost tends to concentrate in the coldest parts of
the evaporating liquid and, in time, your appliance will require more frequent defrosting.
• Never place warm food in the refrigerator. Warm food should be allowed to cool at room
temperature and should be arranged to ensure adequate air circulation in the refrigerator
compartment.
• Make sure no items are in direct contact with the rear wall of the appliance as frost will
develop and packaging will stick to it. Do not open the refrigerator door frequently.
• We recommend that meat and clean sh are loosely wrapped and stored on the glass
shelf just above the vegetable bin where the air is cooler, as this provides the best
storage conditions.
• Store loose fruit and vegetable items in the crisper containers.
• Store loose fruit and vegetables in the crisper.
• Storing fruit and vegetables separately helps prevent ethylene-sensitive vegetables
(green leaves, broccoli, carrot, etc.) being affected by ethylene-releaser fruits (banana,
peach, apricot, g etc.).
• Do not put wet vegetables into the refrigerator.
• Storage time for all food products depends on the initial quality of the food and an
uninterrupted refrigeration cycle before refrigerator storage.
• To avoid cross-contamination do not store meat products with fruit and vegetables.
Water leaking from meat may contaminate other products in the refrigerator. You should
package meat products and clean any leakages on the shelves.
• Do not put food in front of the air ow passage.
• Consume packaged foods before the recommended expiry date.
NOTE: Most efcient use of energy is ensured in the conguration with the drawers in
the bottom part of the appliance, and shelves evenly distributed, position of door bins
does not affect energy consumption.
• For normal working conditions, it will be sufcient to adjust the temperature setting of
your refrigerator to +4 °C.
• The temperature of the fridge compartment should be in the range of 0-8 °C, fresh foods
below 0 °C are iced and rotted, bacterial load increases above 8 °C, and spoils.
• Do not put hot food in the refrigerator immediately, wait for the temperature to pass
outside. Hot foods increase the degree of your refrigerator and cause food poisoning
and unnecessary spoiling of the food.
• Meat, sh, etc. should be store in the chiller compartment of the food, and the vegetable
compartment is preferred for vegetables. (if available)
• To prevent cross contamination, meat products and fruit vegetables are not stored
together.
• Foods should be placed in the refrigerator in closed containers or covered to prevent
moisture and odors.
NOTE: Potatoes, onions and garlic should not be stored in the refrigerator.
PART - 3.
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