The Cool Fresh Compartment; Humidity Drawer; Cold Storage Compartment; Storage Times (At 0 °C) - Gaggenau RT282 Gebrauchsanleitung

The Cool fresh compartment

The temperature in the fridge is about 0 °C.
In the area of the door storage compartments the
refrigerator compartment temperatures range from
approx. +3 °C to 5 °C; ideal for storage of milk products
such as butter and cheese.
Products suitable for storing in the fridge:
On the shelves:
Sausage, ham, meat, poultry, seafood, ready meals,
dairy products, cheese
Products suitable for storing in the fridge:
Fruit and vegetables sensitive to cold such as: tropical
fruits, avocados, papayas, passion fruit, aubergines,
cucumbers, peppers, potatoes and hard cheese.
The cold storage compartment is the ideal storage
location for these foods.

Humidity drawer

The humidity drawer 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.
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Cold storage compartment

In the drawer:
For storage of cakes and pastries, ready meals, tinned
food, condensed milk, hard cheese, fruit and vegetables
sensitive to the cold: tropical fruit, e.g. mandarins,
bananas, pineapples, melons, avocados, papayas,
passion fruit, aubergines, also fruit which requires further
ripening, tomatoes, cucumbers, green tomatoes,
potatoes.
In the pull out carriage:
Drinks cooled to palatable temperature.
Warning:
Do not reseal opened bottles of sparkling wine and store
in the cooling trolley. When the pull out carriage is
opened, the bottles shake and this may cause the corks
to shoot out.
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