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FR 19
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.
Section du bas : viande, produits à base de viande, produits laitiers.
Tiroir de légumes: légumes et fruits frais.
Sections de la porte
Balconnet de porte du haut/milieu : œufs, beurre, fromage, sauces, etc.
Balconnet de porte du bas : boissons, canettes, bouteilles, etc.
Conservez les aliments qui se gâtent rapidement à l’arrière de la clayette ou du tiroir à
la température la plus basse.
Attention : la conservation de légumes à haute teneur en eau peut provoquer de la
condensation sur les clayettes en verre du bac à fruits et légumes : cela n’a aucun impact
sur le bon fonctionnement de l’appareil.
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.
Compartiment congélateur (si existant)
Congeler des aliments frais et conserver des aliments surgelés.
Ne stockez pas la laitue, les œufs, les pommes, les poires, le raisin, les pêches, le yaourt,
le babeurre, la crème aigre ou la mayonnaise dans le congélateur.
CONSERVATION ET CONGÉLATION D’ALIMENTS
19


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