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Ne gardez pas de substances ou de
produits contenant des gaz com
-
bustibles (par ex. aérosols).
Risque d'explosion !
Ne stocker l'alcool à pourcentage
élevé qu'à la verticale et herméti
-
quement fermé dans l'appareil.
Si vous stockez des aliments gras
ou contenant de l'huile ou des grais
-
ses dans l'appareil ou dans sa
contre-porte, évitez que des fuites
d'huile ou de graisse ne touchent les
parties en plastique du réfrigérateur.
Des fissures peuvent se former dans
le plastique qui risque de se casser.
Les aliments ne doivent pas toucher
la paroi arrière de l'appareil. Ils ris-
queraient sinon de givrer contre la
paroi arrière.
N'entreposez pas les aliments trop
proches, les uns des autres de fa-
çon à ce que l'air puisse circuler fa
-
cilement.
Ne recouvrez pas le ventilateur à
l'arrière de la parroi, cela est impor
-
tant pour la production de froid !
Aliments inadaptés à une
conservation dans le
réfrigérateur
Certains aliments ne se conservent pas
bien à une température inférieure à
5 °C, en raison de leur sensibilité au
froid.
En fonction des aliments, l'aspect, la
consistance, le goût et/ou la teneur en
vitamines des aliments pourrait se mo
-
difier en cas de températures trop bas
-
ses.
Comptent notamment parmi ces ali
-
ments fragiles :
les ananas, avocats, bananes,
grenades, mangues, papayes,
fruits de la passion, agrumes
(ainsi que les citrons, les oranges,
les mandarines et les pamplemous-
ses),
les fruits encore verts,
les aubergines, concombres, pom-
mes de terre,
poivrons, tomates, courgettes,
les fromages à pâte dure (parmesan).
Conservation des aliments dans la zone de réfrigération
30
30


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