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4 FOOD STORAGE
4.1 Refrigerator Compartment
• To reduce humidity and avoid the consequent formation of frost, always store liquids in sealed containers in the refrigerator. Frost tends to concentrate in the coldest parts of the evaporating liquid and, in time, your appliance will require more frequent defrosting.
• Never place warm food in the refrigerator. Warm food should be allowed to cool at room temperature and should be arranged to ensure adequate air circulation in the refrigerator compartment.
• Make sure no items are in direct contact with the rear wall of the appliance as frost will develop and packaging will stick to it. Do not open the refrigerator door frequently.
• We recommend that meat and clean fish are loosely wrapped and stored on the glass shelf just above the vegetable bin where the air is cooler, as this provides the best storage conditions.
• Store loose fruit and vegetable items in the crisper containers.
• Store loose fruit and vegetables in the crisper.
• Storing fruit and vegetables separately helps prevent ethylene-sensitive vegetables (green leaves, broccoli, carrot, etc.) being affected by ethylenereleaser fruits (banana, peach, apricot, fig etc.).
• Do not put wet vegetables into the refrigerator.
• Storage time for all food products depends on the initial quality of the food and an uninterrupted refrigeration cycle before refrigerator storage.
• To avoid cross-contamination do not store meat products with fruit and vegetables. Water leaking from meat may contaminate other products in the refrigerator. You should package meat products and clean any leakages on the shelves.
• Do not put food in front of the air flow passage.
• Consume packaged foods before the recommended expiry date.
NOTE : Potatoes, onions and garlic should not be stored in the refrigerator.
The table below is a quick guide to show you the most efficient way to store the major food groups in your refrigerator compartment.
Food
Maximum storage time
How and where to store
Vegetables and fruits
1 week Vegetable bin
Meat and fish
Fresh cheese
Butter and margarine
Bottled products e.g. milk and yoghurt
2 - 3 Days
3 - 4 Days
1 week
Until the expiry date recommended by the producer
Wrap in plastic foil, bags, or in a meat container and store on the glass shelf
On the designated door shelf
On the designated door shelf
On the designated door shelf
Eggs 1 month
On the designated egg shelf
Cooked food
All shelves
4.2 Freezer Compartment
• The freezer is used for storing frozen food, freezing fresh food, and making ice cubes.
• For freezing fresh food; wrap and seal fresh food properly, that is the packaging should be air tight and shouldn’t leak.
Special freezer bags, aluminum foil polythene bags and plastic containers are ideal.
• Do not store fresh food next to frozen food as it can thaw the frozen food.
• Before freezing fresh food, divide it into portions that can be consumed in one sitting.
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• Consume thawed frozen food within a short period of time after defrosting
• Never place warm food in the freezer compartment as it will thaw the frozen food.
• Always follow the manufacturer's instructions on food packaging when storing frozen food. If no information is provided food, should not be stored for more than 3 months from the date of purchase.
• When purchasing frozen food, make sure that it has been stored under appropriate conditions and that the packaging is not damaged.
• Frozen food should be transported in appropriate containers and placed in the freezer as soon as possible.
• Do not purchase frozen food if the packaging shows signs of humidity and abnormal swelling. It is probable that it has been stored at an unsuitable temperature and that the contents have deteriorated.
• The storage life of frozen food depends on the room temperature, the thermostat setting, how often the door is opened, the type of food, and the length of time required to transport the product from the shop to your home. Always follow the instructions printed on the packaging and never exceed the maximum storage life indicated.
• The maximum amount of fresh food (in kg) that can be frozen in 24 hours is indicated on the appliance label.
• To freeze fresh food, ensure that as much of the surface of the food as possible is in contact with the cooling surface.
NOTE: If you attempt to open the freezer door immediately after closing it, you will find that it will not open easily. This is normal. Once equilibrium has been reached, the door will open easily.
Important note:
• Never refreeze thawed frozen food.
• The taste of some spices found in cooked dishes (anise, basilica, watercress, vinegar, assorted spices, ginger, garlic, onion, mustard, thyme, marjoram, black pepper, etc.) changes and they assume a strong taste when they are stored for a long period of time. Therefore, add small amounts of spices to food to be frozen, or the desired spice should be added after the food has thawed.
• The storage time of food is dependent on the type of oil used. Suitable oils are margarine, calf fat, olive oil and butter.
Unsuitable oils are peanut oil and pig fat.
• Food in liquid form should be frozen in plastic cups and other food should be frozen in plastic folios or bags.
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The table below is a quick guide to show you the most efficient way to store the major food groups in your freezer compartment.
Meat and fish Preparation
Steak
Lamb meat
Veal roast
Veal cubes
Lamb cubes
Deer, rabbit, wild boar
Freshwater fish
(Salmon, Carp, Crane,
Catfish)
Lean fish (Bass, Turbot,
Flounder)
Wrap in foil
Wrap in foil
Wrap in foil
In small pieces
Minced meat
Giblets (pieces)
In pieces
In packaging without using spices
In pieces
Bologna sausage/salami Should be kept packaged even if it has a membrane
Chicken and turkey Wrap in foil
Goose and duck Wrap in foil
In 2.5 kg portions or as fillets
After cleaning the bowels and scales of the fish, wash and dry it. If necessary, remove the tail and head.
Fatty fishes (Tuna,
Mackerel, Bluefish,
Anchovy)
Shellfish Clean and in a bag
Caviar
Snails
In its packaging, or in an aluminium or plastic container
In salty water, or in an aluminium or plastic container
Maximum storage time
(months)
6 - 8
6 - 8
6 - 8
6 - 8
4 - 8
1 - 3
1 - 3
4 - 6
4 - 6
6 - 8
2
4
2 - 4
4 - 6
2 - 3
3
NOTE: Thawed frozen meat should be cooked as fresh meat. If the meat is not cooked after defrosting, it must not be re-frozen.
Vegetables and Fruits
String beans and beans
Beans
Cabbage
Carrot
Pepper
Spinach
Cauliflower
Eggplant
Corn
Apple and pear
Apricot and Peach
Preparation
Wash, cut into small pieces and boil in water
Hull, wash and boil in water
Clean and boil in water
Clean, cut into slices and boil in water
Cut the stem, cut into two pieces, remove the core and boil in water
Wash and boil in water
Remove the leaves, cut the heart into pieces and leave it in water with a little lemon juice for a while
Cut into pieces of 2cm after washing
Clean and pack with its stem or as sweet corn
Peel and slice
Cut into two pieces and remove the stone
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Maximum storage time
(months)
10 - 13
12
6 - 8
12
8 - 10
6 - 9
10 - 12
10 - 12
12
8 - 10
4 - 6
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Key Features
- Adjustable thermostat for precise temperature control
- Spacious compartments and adjustable shelves for efficient storage
- Reversible door hinge for convenient use
- Temperature indicator light to prevent food spoilage
- Ice cube tray and plastic scraper for added convenience