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Correct Storage
• Foods, and especially salad, must be kept well covered or packaged in
such a way that they do not dry out and that their flavours and fra-
grances remain unchanged.
The following are suited for packaging:
– Polyethylene airtight bags and wraps;
– Plastic containers with lids;
– Special plastic covers with elastic;
– aluminium foil.
• High-proof spirits should only be conserved tightly closed and in a
vertical position.
• Do not keep explosive or flammable materials in the refrigerator.
Conserve in the LONGFRESH 0°C compartment all foods which are
suited to it.
Storage time in the LONGFRESH 0°C compartment for fresh food
Type of food Air humidity adjustment Storage time
Onion
“dry”
up to 5 months
Butter
“dry”
up to 1 month
Large pork cuts
“dry”
up to 10 days
Tomato sauce
“dry”
up to 4 days
Cooked seafood
“dry”
up to 2 days
Beef, venison, small pork
cuts, poultry
“dry”
up to 7 days
Fish, shellfish, cooked meat
products
“dry”
up to 3 days
Salad, vegetables
Carrots, herbs, Brussels
sprouts, celery
“humid”
up to 1 month
Artichokes, cauliflower,
chicory, iceberg lettuce,
endive, lamb’s lettuce, let-
tuce, leeks, radicchio
“humid”
up to 21 days