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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 for 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 bottles: 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 –18 °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 several
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 preserved
when it is frozen right through to the core as quickly as possible.
• Allow warm food to cool down before freezing. The warmth will cau-
se increased ice formation and increase the power consumption.
• Please note the maximum storage times specified by the manufacturer.
• Thawed foods which have not been processed further (cooked into
meals) may not under any circumstances be frozen a second time.
• Containers with flammable gases or liquids can leak at low tempe-
ratures. There is a risk of an explosion! Do not store any containers
with flammable materials such as, for example, spray cans, fire
extinguisher refill cartridges etc in the refrigerator/freezer.
