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Liebherr SBSes7273 Manual

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uThe glass plate (1) with pull-out stops must be at the front so
that the stops (3) face downwards.
5.6.7 Moving the storage rack
uRemove storage rack according to
illustration.
The boxes can be removed and placed on the table as a single
unit.
Only one box or both boxes can be used. If particularly tall
bottles are to be stored, attach only the wide box above the
bottle rack.
Three small boxes are available through the customer service
as optional equipment instead of one wide and one small box.
uRe-positioning the boxes: Lift them for
removal and re-position them as
required.
uTo detach lid: Open 90° and raise to
disengage.
5.6.8 Removing the bottle holder
uAlways take hold of the bottle holder
on the plastic part.
5.7 BioFresh compartment
The BioFresh compartment allows some types of fresh food to
be stored up to three times longer than in conventional refriger-
ators, without compromising quality.
For food with an indicated best before date, the date specified
on the packaging always applies.
5.7.1 HydroSafe
The HydroSafe at the moist setting is suited for storing
unwrapped salad, vegetables and fruit with high inherent mois-
ture. When the drawer is well filled, a dewy climate with up to
90% humidity is established. The humidity in the compartment
depends on the moisture content of the food stored and on the
opening frequency. You can set the humidity yourself.
5.7.2 DrySafe
The DrySafe is suitable for storing dry or wrapped food (e.g.
dairy products, meat, fish, sausages). A relatively dry storage
climate is established here.
5.7.3 BioFreshPlus compartment (adjustable)
The adjustable BioFreshPlus compartment is suited for storing
seafood, fruit/vegetables or tropical fruits, depending on
setting.
5.7.4 Storing food
Note
uVegetables sensitive to cold, such as cucumbers, auber-
gines, semi-ripe tomatoes, zucchinis and all tropical fruits
sensitive to cold, do not belong in the BioFresh compart-
ment.
uStore citrus and tropical fruits in the BioFreshPlus compart-
ment at +6 °C.
uTo prevent food spoilage due to transfer of germs: Store
unwrapped animal and vegetable products separate from
one another in the drawers. This also applies to different
sorts of meat.
If food has to be stored together due to lack of space:
uwrap the food.
5.7.5 Storage times
Standard values for storage time at low humidity
Butter up to 90 days
Hard cheese up to 110 days
Milk up to 12 days
Sausage, cold meat up to 9 days
Poultry up to 6 days
Pork up to 7 days
Beef up to 7 days
Game up to 7 days
Note
uPlease note that protein-rich food deteriorates faster, i.e.
shellfish and crustaceans deteriorate faster than fish, fish
faster than meat.
Standard values for storage time at high humidity
Vegetables, salad
Artichokes up to 14 days
Celery up to 28 days
Cauliflower up to 21 days
Broccoli up to 13 days
Chicory up to 27 days
Lamb's lettuce up to 19 days
Peas up to 14 days
Kale up to 14 days
Carrots up to 80 days
Garlic up to 160 days
Kohlrabi up to 55 days
Lettuce up to 13 days
Herbs up to 13 days
Leek up to 29 days
Mushrooms up to 7 days
Radishes up to 10 days
Brussels sprouts up to 20 days
Asparagus up to 18 days
Spinach up to 13 days
Control
8
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