45
CoolĆfresh" compartment
be set from +1 °C to +8 °C)
Fig. /E
A low temperature provides optimum
storage conditions for fresh food.
The following foods are
suitable for coolĆfresh"
storage:
All foods which are fresh and which are
to remain fresh for a longer period, e.g.:
meat and sausage produce, fresh fish,
seafood, milk, butter, soft cheese,
vegetables and fruit.
Everything is preserved safely and twice
as long in the coolĆfresh" compartment.
The following foods
areĂNOT suitable for
coolĆfresh" storage:
ColdĆsensitive fruit and vegetables, e.g.:
- Tropical fruit
- Avocados
- Papayas
- Passion fruit
- Aubergines
- Cucumbers
- Peppers
- Also underripened fruit
- Green tomatoes
- Potatoes and hard cheese
The ideal storage location for these
foods is the refrigerator compartment,
(Fig. /A).
When purchasing food:
The durability of your food depends to
aĂgreat extent on how fresh it is when
you but it. Basically, the fresher the
foodĂwhen placed in the coolĆfresh"
compartment, the longer it will stay
fresh. Therefore, before purchasing
foodĂalways check how fresh it is.
Wrapping food
Before storing food, wrap or cover well.
The food will then retain its flavour,
colour, moisture and freshness.
TransferĂof flavours is also prevented.
Only vegetables, fruit and lettuce should
be stored uncovered in the vegetable
container, (Fig. /25).
The following products are suitable for
packaging food:
Polyethylene bags and film, aluminium
foil and airĆtight sealable plastic and
aluminium containers.
Storage periods (at 0 °C)
Depending on initial quality
Sausage, sliced cold meat, meat,
giblets, fish, fresh milk,
curd cheese up to 7 days
Small pieces of meat, fried sausage,
mushrooms, lettuce,
leaf vegetables up to 10 days
Large pieces of meat,
readyĆtoĆserve meals up to 15 days
Smoked or salted
sausage, cabbage up to 20 days
Large pieces of
heatĆtreated meat,
beef, game, pulses up to 30 days
