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Idiomas disponibles
FOOD CONSERVATION
The storage of foodstuffs must comply with the regulatory conservation temperatures
established by the National Agency for Food, Environmental and Occupational Health
Safety (ANSES). Failure to comply with these storage temperatures involves risks of
poisoning and food waste.
PREPARING FOOD FOR THE REFRIGERATOR
Carefully wrap fresh foods: they will then keep their flavor, color, humidity content and freshness.
You also avoid the taste of some foods contaminating the taste of others. Only vegetables, fruit
and salad vegetables can be stored in the vegetable compartment without being packed. Let hot
dishes and drinks cool down outside the appliance. Remove the cardboard packs from around
yoghurt pots. Check the consume-by dates on the products you have bought. You should not
exceed these.
ARRANGING FOOD IN YOUR REFRIGERATOR
The temperature inside your refrigerator is not uniform. Some areas are colder than others and
you must store your food in the appropriate areas according to their type to ensure that they can
be kept safely.
Leave a space between the food items to allow the air to circulate freely and avoid different
products contaminating each other.
Do not put packages and food in contact with the wall at the back of the appliance, this is a
particularly cold and damp area of the appliance and water droplets and frost condense there as
part of your refrigerator's normal operation.
The coldest area, at the bottom of the fridge, is designed for delicate, sensitive and highly
perishable food: meat, poultry, fish, cooked meats, prepared dishes, ready-made salads, egg or
cream-based dishes and pastries, fresh pasta, pastry, pizza/quiches, fresh produce and raw milk
cheese, ready-to-use vegetables sold in plastic bags and, more generally, any fresh product whose
consume-by date is linked to its storage at a temperature of +4°C or below.
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