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Liebherr IRBb 4170 Manual

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Note
Insufficient ventilation results in an increase in energy
consumption and reduction of the refrigerating performance
uAlways keep the air slots unobstructed.
When storing food, remember these basic rules:
qDo not obstruct the air vents on the back wall.
qDo not obstruct the air vents on the fan.
qFood is well sealed.
qFood that easily absorbs or emits odor or taste, are in
sealed containers or are covered.
qRaw meat or fish is in clean, sealed containers so that
other food cannot be touched or drip on them.
qLiquids are in sealed containers.
qFood is stored spaced apart to ensure good air circula‐
tion.
Note
Failure to follow these guidelines can lead to food perishing.
4.1.1 Fridge
The natural air circulation means the temperature varies in
different sections.
Arranging the food:
uIn the top section and in the door: butter and cheese,
preserves, and tubes.
uThe coldest zone Fig. 1 (C) is for: easily perishable food
such as prepared meals.
4.1.2 BioFresh
BioFresh allows some fresh food to be stored longer
compared to conventional cooling.
Food with a “use by” date must still be consumed by the
date indicated on the package
Note
If the temperatures drop below 0 °C foods may freeze to
each other.
uStore cold-sensitive vegetables such as cucumbers,
aubergines, zucchini, and cold-sensitive tropical fruit, in
the refrigerator compartment.
Fruit & Vegetable-Safe
This provides a fresh storage climate with the lid closed. A
moist climate is suitable for storing unsealed food with a
high moisture content (e.g. salad, vegetables, fruit).
The humidity depends on the moisture content of the stored
items and how frequently the door is opened. You can regu‐
late the moisture.
Arranging the food:
uPlace unsealed fruit and vegetables.
uExcessive moisture: Regulate the air humidity
(see 7.11 Humidity control) .
Meat & Dairy-Safe
The DrySafe provides a relatively dry storage environment. A
dry climate is suitable for dry or sealed food (e.g. dairy prod‐
ucts, meat, fish, sausage).
Arranging the food:
uPlace dry or sealed food.
4.1.3 Freezer compartment*
The air temperature in the compartment, which is measured
with a thermometer or other measurement devices, can
fluctuate. Temperature fluctuations are greater in a half-full
or empty compartment, and temperatures can reach -18 °C
and above.
Freezing food
You can freeze as many kilograms of fresh food within 24
hours as indicated on the nameplate under "Freeze
capacity ... kg/24h".
To ensure that the food freezes quickly to the core, keep to
the following quantities per pack:
-Fruit, vegetables up to 1 kg
-Meat up to 2.5 kg
Before freezing, please note the following:*
qFor maximum freezing capacity: Glass plate is removed.
Arranging the food:
CAUTION
There is a risk of injury from pieces of broken glass!
Bottles and cans containing drinks can split or crack when
frozen. This applies in particular to carbonated drinks.
uDo not freeze bottles and cans containing drinks
uPlace sealed food in the freezer so that it is in contact
with the floor or the side walls.
Defrosting food
- in the fridge compartment
- in the microwave
- in the oven/fan oven
- at room temperature
WARNING
Danger of food poisoning!
uDo not re-freeze defrosted food.
uRemove only the food you need for now.
uUse defrosted food as quickly as possible
4.2 Storage times
The storage times given are guidelines
Food with a “use by” date must still be consumed by the
date indicated on the package
4.2.1 Fridge
The best-before date stated on the packaging applies.
4.2.2 BioFresh
Guideline storage times for the Meat & Dairy-Safe
Butter at 1 °C up to 90 days
Hard cheese at 1 °C up to 110 days
Milk at 1 °C up to 12 days
Sausage, cold cuts at 1 °C up to 8 days
Poultry at 1 °C up to 6 days
Pork at 1 °C up to 6 days
Beef at 1 °C up to 6 days
Game at 1 °C up to 6 days
Note
uNote that higher-protein foods spoil more quickly So,
shellfish and crustaceans perish faster than fish, and fish
perishes faster than meat.
Food management
* Depending on model and options 7
… 7 …


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