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The cool fresh"
compartment
The temperature in the cool fresh"
compartment is about 0 °C. The low
temperature and high humidity (in the
fresh product drawer) provide optimal
storage conditions for fresh food.
Food can be stored up to three times
longer than in the normal cooling zone
without loss of freshness.
Cool fresh" drawer
The cool fresh" drawer, Fig. 1/20,
has a temperature of almost 0 °C and up
to 50% air humidity. Ideal for storing fish,
meat, sausage, cheese and milk.
Humidity drawer
The humidity drawer, Fig. 1/22, is
covered by a special filter which allows
the air to pass through but retains the
humidity. As a result, there is up to 90%
air humidity in the humidity drawer
depending on the load; ideal conditions
for everything grown in the garden and
field such as lettuce, vegetables, fruit,
mushrooms and herbs.
Foods not suitable for the
cool fresh" compartment:
Fruit and vegetables sensitive to cold,
e.g. tropical fruit, avocados, papayas,
passion fruit, aubergine, cucumber,
peppers, as well as fruit that has to ripen,
green tomatoes, potatoes and hard
cheese. The ideal storage location for
these foods is the refrigerator
compartment. Fig. 1/A
32
When buying food, please
note:
The purchase freshness" is important
for the shelf life of your food. In principle,
the fresher the produce when placed
in the cool fresh compartment,
the longer it stays fresh. Therefore, when
buying food, always pay attention to
the degree of freshness.
Storage times (at 0 °C):
Depending on the initial
quality
sausage, cold cuts, meat,
offal, fish, fresh milk, curds
small pieces of meat,
fried sausage, mushrooms,
lettuce, leafy vegetables
large pieces of meat,
ready meals
smoked or cured sausage,
cabbage
large pieces of heat treated
meat, beef, game, pulses
up to 7 days
up to 10 days
up to 15 days
up to 20 days
up to 30 days
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