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Chilling food
WARNING
Danger of explosion!
Improper handling of the appliance
can lead to explosions.
■ Do not store explosive substances
such as aerosol cans with a flamma-
ble propellant in this appliance, as
they can form ignitable gas-air mix-
tures.
CAUTION
Health hazard!
Contaminated food can cause health
problems.
■ Opening the door for long periods can
cause a significant increase of the
temperature in the compartments of
the appliance.
■ Clean regularly surfaces that can
come in contact with food and acces-
sible drainage systems.
■ Clean water tanks if they have not
been used for 48 hours; flush the
water system if water has not been
drawn for 5 days.
■ 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.
■ Store raw meat and fish in suitable
containers in the refrigerator, so that
it is not in contact with or drip onto
other food.
Chilling food
Filling the fridge
FRESH COOLING SYSTEM
N O F R O S T
• Combine the drawers, glass shelves and
door shelves as shown in the diagram on
page EN-21 to achieve the most efficient
use of energy for your appliance.
• A temperature setting that is too high or too
low can reduce the shelf life of your food.
This leads to greater food waste.
• Set the temperature in the fridge to +6 °c
and fill the fridge in such a way that the
temperature conditions inside are optimally
utilised, guaranteeing optimal food storage.
The following tips show you how you can
store foods in your appliance to keep them in
the best possible condition over the longest
possible period. This will mean that you avoid
food waste:
• Top door shelves: Cheese and spreada-
ble butter
• Middle door shelves: Jams, jars, small
bottles, tubes and eggs
• Lower door shelves: Drinks cartons and
bottles. To reduce strain on the appliance
door, place full containers closer to the
hinge.
• Glass shelf above the large fruit/vege-
table drawer: Fresh meat, game, poultry,
bacon, cold meats and raw fish. The rec-
ommended storage period for meat shall
not exceed 24 hours.
Page EN-21
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