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Always keep these foods covered or
wrapped.
Exception: Meat The surface of the
meat dries out slightly, helping to
prevent the growth of bacteria, which
results in the meat lasting longer. To
prevent the risk of bacterial
cross-contamination and meat
deteriorating, do not let one type of
meat come into direct contact with
another type.
Humidity-controlled compartment
The humidity-controlled compartment
has a regulator which is used to adjust
the relative humidity. Slide the regulator
to the relative humidity level required
(- = high humidity, , = low humidity).
If high humidity - is selected, a
humidity level of 90 % can be achieved
when the compartment is full. The
humidity depends strongly on the type
and quanltiy of food being stored.
Please take into account that high
humidity is only achieved and is only
effective on the food if the food is
stored unwrapped or loosely
wrapped.
–
The humidty-controlled compartment
at the high humidity setting - is
ideal for storing freshly harvested
products such as vegetables, salad,
herbs, mushrooms and home-grown
seasonal fruit.
–
At the low humidity setting ,, the
atmosphere inside the
humidity-controlled compartment is
the same as in the dry compartment.
Take food out of the PerfectFresh
zone approx. 30 - 60 minutes before
using it. The aroma and taste do not
fully develop until the food has
reached room temperature.
Which foods are not suitable
for storing in the PerfectFresh
zone?
Some types of fruit and vegetable are
not suitable for storing at around 0 °C,
as they are sensitive to the cold. These
include all tropical fruits.
Cucumbers, for example, become
glassy, aubergines bitter and potatoes
sweet. Tomatoes and oranges loose
their aroma, and the peel on citrus fruits
hardens.
Can all types of food be stored
together?
Do not place all types of food together
in one drawer. Some types of food do
not store well together. Aromas and
flavours can transfer from one type of
food to another (e.g. carrots absorb the
smell and flavour of onions very easily).
Some food also gives off a natural gas
(ethylene) which speeds up the rate at
which other food perishes.
Using the PerfectFresh zone
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