Instruction manual

18
• Store loose fruit and vegetables in the
crisper.
• Storing fruit and vegetables sepa-
rately helps prevent ethylene-sensitive
vegetables (green leaves, broccoli,
carrot, etc.) being affected by ethyl-
enereleaser 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 refrigera-
tion 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 leakag-
es on the shelves.
• Do not put food in front of the air
ow passage.
• Consume packaged foods before the
recommended expiry date.
Note: Potatoes, onions and garlic
should not be stored in the refrigerator.
The table below is a quick guide to
show you the most efcient way to
store the major food groups in your
refrigerator compartment.
Food
Maximum
storage time
How and where
to store
Vegetables
and fruits
1 week Vegetable bin
Meat and
sh
2 - 3 Days
Wrap in plastic
foil, bags, or in
a meat container
and store on the
glass shelf
Fresh cheese 3 - 4 Days
On the designat-
ed door shelf
Butter and
margarine
1 week
On the designat-
ed door shelf
Bottled prod-
ucts e.g. milk
and yoghurt
Until the
expiry date
recommend-
ed by the
producer
On the designat-
ed door shelf
Eggs 1 month
On the designat-
ed egg shelf
Cooked food All shelves
Use