Bosch B36CT Serie Manuel D'utilisation page 19

¡ Observe the best-before date or expiration date
specified by the manufacturer.
11.2 Chill zones in the refrigerator
compartment
The air circulation in the refrigerator compartment creates
different chill zones.
Coldest zone
The coldest zone is in the pull-out container.
Tip: Store highly perishable food such as fish, sausages
and meat in the cool-fresh compartment.
→ "Cool-fresh compartment", Page 19
Warmest zone
The warmest zone is at the very top of the door.
Tip: Store groceries that do not spoil easily in the warmest
zone, e.g. hard cheese and butter. Cheese can then
continue to release its flavor and the butter will still be
easy to spread.
Cool-fresh compartment 12 Cool-fresh compartment
In the cool-fresh compartment, you can keep fresh food
Cool-fresh compartment
fresh up to three times longer than in the refrigerator
compartment.
The temperature can be set from 29 °F (−2 °C) to 40 °F
(4 °C) using pre-defined storage settings.
Storing food in the cool-fresh compartment retains the
quality of the food better. The low temperature and the
optimum moisture provide ideal storage conditions for
fresh food.
12.1 Storage recommendations for the cool-
fresh compartment
Storage Food
setting
Meat, fish and seafood
Fruit, mixed load with fruit and
vegetables, sausage, cheese and dairy
products
Vegetables
Beverages
Snacks and other items
Tip: Fruit, vegetables, drinks and snacks may freeze
below 32 °F (0 °C).
Only use the storage setting for meat and fish.
Freezer compartment 13 Freezer compartment
You can store frozen food, freeze food and make ice
Freezer compartment
cubes in the freezer compartment.
The temperature can be set from 6 °F (−14 °C) to −7 °F
(−22 °C).
Long-term storage of food should be at 0 °F (−18 °C) or
lower.
The freezer compartment can be used to store perishable
food long-term. The low temperatures slow down or stop
the spoilage.
13.1 Tips for storing food in the freezer
compartment
¡ Store food in air-tight packaging.
¡ Do not bring food which is to be frozen into contact with
frozen food.
¡ Distribute the food over a wide area in the suspended
frozen food container.
13.2 Tips for freezing fresh food
¡ Freeze fresh and undamaged food only.
¡ Freeze food in portions.
¡ Cooked food is more suitable for freezing than food that
can be eaten raw.
¡ Vegetables: Wash, chop up and blanch before freezing.
¡ Fruit: Wash, pit and perhaps peel, possibly add sugar or
ascorbic acid solution.
¡ Food that is suitable for freezing includes baked items,
fish and seafood, meat, game, poultry, eggs without
shells, cheese, butter and curd cheese, prepared meals
and leftovers.
¡ Food that is unsuitable for freezing includes lettuce,
radishes, eggs in shells, grapes, raw apples and pears,
yogurt, sour cream, crème fraîche and mayonnaise.
Packing frozen food
If you select suitable packaging material and the correct
type of packaging, you can determine the product quality
and prevent freezer burn.
Place the food in the packaging.
1.
Squeeze out the air.
2.
Pack food airtight to prevent it from losing flavor or
3.
drying out.
Label the packaging with the contents and the date of
4.
freezing.
13.3 Defrosting methods for frozen food
CAUTION
During the thawing process, bacteria may multiply and
spoil the frozen food.
Do not refreeze partly or completely thawed food.
▶
Refreeze food only after cooking.
▶
The frozen items should no longer be stored for the
▶
maximum storage period.
¡ Defrost animal-based food, such as fish, meat, cheese,
curd cheese, in the refrigerator compartment.
¡ Defrost bread at room temperature.
¡ Prepare food for immediate consumption in the
microwave, in the oven, or on the cooktop.
Cool-fresh compartment en-us
19