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Chilling food
WARNING
Danger of explosion!
Improper handling of the appliance
can lead to explosions.
Do not store explosive substances or
■
spray cans with fl ammable propel-
lants inside the appliance, as they
may cause ignitable gas-air mixtures
to explode.
CAUTION
Health hazard!
Contaminated foods can cause health
problems.
Opening the door for long periods can
■
cause a signifi cant 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.
Store raw meat and fi sh in suitable
■
containers in the refrigerator, so that
it is not in contact with or drip onto
other food.
Two-star frozen-food compartments
■
are suitable for storing pre-frozen
food, storing or making ice-cream
and making ice cubes.
One-, two- and three-star compart-
■
ments are not suitable for the freez-
ing of fresh 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.
Chilling food
Refrigeration tips
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• Fill the fridge compartment in such a way
that the temperature conditions inside are
used to their full potential:
– Place spreadable butter and cheese in
the top door shelve (3) of the fridge. This
is where the temperature is warmest.
– Store cans, jars, small bottles and eggs
on the small door shelves (4).
– Place drinks cartons and bottles in the
lower large door shelve (3). Position full
containers closer to the hinge in order to
reduce the strain on the door.
– Place securely-closed bottles on the bot-
tle rack (13).
– Place cooked and baked foods on the
glass shelves (12).
– Place fresh meat, game, poultry, bacon,
sausage and raw fish in the cold-storage
compartment (8). It has the lowest tem-
perature of -2 °C to +3 °C.
– Place fresh fruit and vegetables in the
vegetable drawer (11).
• Only store strong alcohol standing upright
and closed tightly.
• Allow hot food to cool before placing it in
the fridge compartment.
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