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STORING FOOD
Recommended distribution
Sections of the refrigeration compartment
•
Upper section: canned food, bread, wine and pastas, etc.
•
Middle section: meat, meat products, dairy products, delicatessen products, dairy products,
ready-to-cook meals, desserts, soft drinks, beer and cooked food, etc.
•
Fruit and vegetable drawer: fresh fruit, vegetables, root vegetables, salads, onions, garlic,
cabbage and swedes/turnips, etc.
Store food that spoils rapidly at the back of a shelf or at the back of the drawer at the
lowest temperature.
Do not store fruit (bananas, pineapples, papaya, citrus fruits) and vegetables (courgettes,
tomatoes, aubergines, cucumber, sweet peppers and potatoes) that are sensitive to low
temperatures in the refrigerator.
Sections of the door
•
Top/middle door compartments: eggs, butter, cheese and sauces, etc.
•
Bottom door compartments: drinks, cans and bottles, etc.
Avoid contamination of food
To avoid contamination of food, please respect the following instructions:
•
Opening the door for long periods can cause a significant increase of the temperature in the
compartments of the appliance.
•
Regularly clean surfaces that can come in contact with food and accessible drainage
systems.
•
Store raw meat and fish in suitable containers in the refrigerator, so that it is not in contact
with or drip onto other food.
•
If the refrigerating appliance is left empty for long periods, switch off, defrost, clean, dry, and
leave the door open to prevent mould developing within the appliance.
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