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.
■ Only leave the doors open for as short
a time as possible, as otherwise this
may cause the temperature in the ap
-
pliance to rise considerably.
■ Clean regularly surfaces that can
come in contact with food and acces
-
sible drainage systems.
■ Store raw meat and fish in suitable
containers in the refrigerator, so that
it is not in contact with or drip onto
other food.
Maintaining quality
• To maintain the flavour and freshness of
food in the fridge, only place packaged
food in the fridge. Use special plastic con-
tainers for food or customary films.
• Do not place food directly against the
back wall. Otherwise, the foods may
freeze onto the back wall and become
stuck.
• Observe the storage conditions and times
on the packaging.
Filling the fridge
• To achieve the most efficient use of ener-
gy for your appliance, combine the draw-
ers, glass shelves and door shelves as
shown in the figure on page EN-16.
• 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 +5 °C
and fill the fridge in such a way that the
temperature conditions inside are opti-
mally 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:
– Upper door shelves: Cheese and
spreadable butter
– Middle door shelves: Jams, jars, small
bottles, tubes and eggs
– Lower door shelves: Drinks cartons
and bottles. Position full containers clos-
er to the hinge in order to reduce the
strain on the door.
– Glass shelf above the large fruit/veg-
etable drawer: Fresh meat, game, poul-
try, bacon, cold meats and raw fish. The
recommended storage time for meat is
no more than 24 hours.
– Glass shelves: Cooked and baked
foods
Refrigerating food
Refrigerating foodPage EN-16
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