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FR 28
Répartition recommandée
Sections du compartiment réfrigération
Section du haut : conserves, pain, vin, pâtes, etc.
Section du milieu : produits laitiers, plats tout prêts, desserts, sodas, bière, aliments
cuisinés, etc.
Tiroirs DuraFresh : viande, produits à base de viande, produits laitiers, produits traiteur,
fruits frais, légumes, légumes-racines, salades, oignons, ail, chou, rutabagas/navets, etc.
Conservez les aliments qui se gâtent rapidement à l’arrière de la clayette ou du tiroir à
la température la plus basse.
Ne conservez pas les fruits (bananes, ananas, papayes, agrumes) et les légumes
(courgettes, tomates, aubergines, concombres, poivrons et pommes de terre) sensibles
aux basses températures dans le réfrigérateur.
Sections de la porte
Balconnets de porte du haut/milieu : œufs, beurre, fromage, sauces, etc.
Balconnets de porte du bas : boissons, canettes, bouteilles, etc.
Éviter la contamination des aliments
Pour éviter la contamination des aliments, veuillez respecter les instructions suivantes :
L’ouverture de la porte pendant de longues périodes peut provoquer une augmentation
significative de la température dans les compartiments de l’appareil.
Nettoyer régulièrement les surfaces qui peuvent entrer en contact avec les aliments et les
systèmes de drainage accessibles.
Conservez la viande et le poisson crus dans des contenants appropriés au réfrigérateur, de
façon à ce qu’ils ne soient pas en contact avec d’autres aliments ou ne s’égouttent pas sur
eux.
Si l’appareil frigorifique est laissé vide pendant de longues périodes, éteignez-le, dégivrez-le,
nettoyez-le et laissez la porte ouverte pour éviter l’apparition de moisissures dans l’appareil.
CONSERVATION DES ALIMENTS
100


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