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Empfohlene Verteilung
Bereiche im Kühlraum
Oberer Bereich: Dosenkonserven, Brot, Wein und Teigwaren etc.
Mittlerer Bereich: Milchprodukte, Fertigmahlzeiten, Desserts, Softgetränke, Bier, gekochte
Speisen etc.
Unterer Bereich: Fleisch, Fleischprodukte, Milchprodukte.
Gemüselade: Gemüse und Frischobst.
Türablagen
Obere/mittlere Türablage: Eier, Butter, Käse, Toppings etc.
Untere Türablage: Getränke, Dosen und Flaschen etc.
Lagern Sie leichtverderbliche Lebensmittel im hinteren Teil der Ablage oder im hinteren
Teil der Schublade. Dort sind die Temperaturen am niedrigsten.
Achtung; Das Aufbewahren von Gemüse mit hohem Wassergehalt kann zu
Kondensatbildung auf den Glaseinschiebeböden der Gemüse- und Obstlade führen:
dies beeinträchtigt den korrekten Betrieb des Geräts nicht.
Lagern Sie im Kühlschrank keine kälteempfindlichen Früchte wie Bananen, Ananas,
Papaya und Zitrusfrüchte sowie keine kälteempfindliches Gemüse wie Zucchini,
Tomaten, Auberginen, Gurken, Paprikas und Kartoffeln.
Gefrierfach (falls vorhanden)
Für das Einfrieren von frischer Lebensmittel und das Lagern von Gefriergut.
Lagern Sie im Gefrierschrank niemals Kopfsalat, Eier, Äpfel, Birnen, Trauben, Pfirsiche,
Joghurt, Buttermilch, Schmand oder Mayonnaise.
LAGERN UND EINFRIEREN VON LEBENSMITTELN
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