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Fresh food refrigeration
To obtain the best performance:
¥ do not store warm food or evaporating liquide in the refrigeator
¥ do cover or wrap the food, particularly if it has a strong flavour.
¥ Position food so that air can circuiate freely round it.
Useful hints:
Meat (all types): wrap in polythene bags and place on the glass shelf
above the vegetable drawer(s)For safety, store in this way only one
or two days at the most.
Cooked foods, cold dishes, etc: these should be covered and may
be placed on any shelf.
Fruit and vegetables: these should be thoroughly cleaned and
placed in the special drawer(s) provided.
Butter and cheese: these should be placed in special airtight con-
tainers or wapped in aluminium foil or polythene bags to exclude as
much air as possible.
Milk bootles: these should have a cap and should be stored in the
bottle rack on the door.
Bananas, potatoes, onions and garlic, if not packed, must not be
kept in the refrigerator.
Freezing and storing frozen food
You can use your freezer for freezing fresh food yourself.
Important!
¥ The temperature in the freezer compartment must be Ð18 ¡C or col-
der before freezing food.
¥ Please observe the freezing capacity given on the rating plate. The
freezing capacity is the maximum quantity of fresh food that can be
frozen within a period of 24 hours. If you wish to freeze food seve-
ral days in a row, please observe a maximum capacity of only 2/3 to
3/4 of that on the rating plate. The quality of the food is best pre-
served when it is frozen right through to the core as quickly as pos-
sible.
¥ Allow warm food to cool down before freezing. The warmth will cau-
se increased ice formation and increase the power consumption.