Vegetable Container With Humidity Controller; Chill Compartment; Freezer Compartment; Fully Utilizing The Freezer Volume - Thermador T36IB902SP Manual De Uso Y Cuidado

en-us Freezer compartment
Vegetable container with humidity
controller
The vegetable container is the optimum storage
location for fresh fruit and vegetables.You can adjust
the humidity in the vegetable container via the
humidity controller and a special seal. This allows
fresh fruit and vegetables to be stored up to twice as
long as with conventional storage.
The humidity in the vegetable container can be set
according to the type and quantity of products to be
stored:
Mainly fruit as well as for a large load – set lower
■
humidity with controller position FRUIT
Mainly vegetables as well as for a mixed or small
■
load – set higher humidity with controller position
VEGETABLES
Notes
For optimum preservation of quality and flavor
■
store fruit sensitive to cold (e.g. pineapple,
banana, papaya and citrus fruit) and vegetables
sensitive to cold (e.g. eggplant, cucumbers,
zucchini, peppers, tomatoes and potatoes)
outside of the appliance at temperatures of
approx. +46 °F (+8 °C) ... +54 °F (+12 °C).
Condensation may form in the vegetable
■
container depending on the type and quantity of
products stored.
Remove condensation with a dry cloth and adjust
the humidity in the vegetable container with the
humidity controller.

Chill compartment

The chill compartment has lower temperatures than
the refrigerator compartment. Temperatures below
+32 °F (0 °C) may occur.
Ideal for storing fish, meat and sausage. Not suitable
for salads, vegetables and groceries sensitive to
cold.
The temperature in the chill compartment can be
adjusted.
WFreezer compartment
T he freezer compartment is suitable for:
F r e e z e r c o m p a r t m e n t
storing frozen food
■
making ice cubes
■
freezing food
■
The temperature can be set from -11 °F (-
24 °C)... +7 °F (-14 °C).
The freezer compartment can be used to store
perishable foods long-term almost without any
noticeable reduction in quality, as the low
temperatures considerably slow down or stop
deterioration. Appearance, flavor and all valuable
ingredients are largely retained.
18
The time between putting fresh food in the freezer
compartment and it freezing solid depends on the
following factors:
temperature set
■
type of food
■
amount of food in the freezer compartment
■
quantity and type of storage
■

Fully utilizing the freezer volume

To place the maximum quantity of frozen food in the

freezer compartment:

Remove all fittings.
■
Store food directly on the shelves and on the floor
■
of the freezer compartment.

Purchasing frozen food

Ensure the packaging is not damaged.
■
Check there is a sell-by date.
■
The temperature in the supermarket freezer must
■
be 0 °F (-18 °C) or lower.
Do not interrupt the freezing chain. If possible,
■
transport frozen food in a cool bag and place in
the freezer compartment quickly.

When loading products

Freeze large quantities of food in the top
■
compartment.
This is where it will freeze especially quickly and
gently.
Distribute food in the compartments or frozen
■
food containers.
Do not bring food which is to be frozen into
■
contact with frozen food.
If required, restack frozen food in the frozen food
containers.
Important for unrestricted air circulation in the
■
appliance:
push in frozen food containers up to the limit
stop.

Freezing fresh food

Freeze only fresh and undamaged food.
Food which is boiled, fried or baked is more suitable
for freezing than food which is eaten raw.
Before freezing food, make preparations appropriate
to the food in order to retain the best possible
nutritional value, flavor and color:
Vegetables: wash, chop, blanch.
■
Fruit: wash, pit and perhaps peel, possibly add
■
sugar or ascorbic acid solution.
Information on how to do this can be found in
relevant literature.