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u Insert shelf with the raised edge pointing upwards at the
back.
w The food does not freeze onto the rear wall.
5.5.5 Using the sectioned shelf
u The glass shelf with stop face (2) has to be at the back.
5.5.6 Moving the storage rack
Always remove the butter and cheese
compartment together with the lid.
u To remove lid: Press one side part of
the butter and cheese compartment
outwards until the lid pin is clear and
then remove the lid sideways.
5.5.7 Removing the bottle holder
u Always take hold of the bottle holder
on the plastic part.
5.6 Climate Freshbox compartment
The Climate Freshbox compartment allows various types of
fresh food to be kept as much as three times longer than in a
conventional refrigerator, while maintaining the quality.
For food with an indicated best before date, the date specified
on the packaging always applies.
5.6.1 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.
5.6.2 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.
5.6.3 Storing food
Note
u Vegetables sensitive to cold, such as cucumbers, auber-
gines, semi-ripe tomatoes, zucchinis and all tropical fruits
sensitive to cold, do not belong in the Climate-Freshbox
compartment.
u To 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:
u wrap the food.
5.6.4 Storage times
Fig. 25
Standard values for storage time at low humidity
Butter
Hard cheese
Milk
Sausage, cold meat
Poultry
Pork
Beef
Game
Note
u Please 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
Artichokes
Celery
Cauliflower
Broccoli
Chicory
Lamb's lettuce
Peas
Kale
Carrots
Garlic
Kohlrabi
Lettuce
Herbs
Leek
Mushrooms
Radishes
Brussels sprouts
Asparagus
Spinach
Savoy cabbage
Control
up to
90
up to
110
up to
12
up to
9
up to
6
up to
7
up to
7
up to
7
Vegetables, salad
up to
14
up to
28
up to
21
up to
13
up to
27
up to
19
up to
14
up to
14
up to
80
up to
160
up to
55
up to
13
up to
13
up to
29
up to
7
up to
10
up to
20
up to
18
up to
13
up to
20
days
days
days
days
days
days
days
days
days
days
days
days
days
days
days
days
days
days
days
days
days
days
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