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6.5 Shelf life for freezer compartment
Type of food
Bread
Fruits (except citrus)
Vegetables
Leftovers without meat
Dairy food:
Butter
Soft cheese (e.g. mozzarella)
Hard cheese (e.g. parmesan, cheddar)
Seafood:
Fatty fish (e.g. salmon, mackerel)
Lean fish (e.g. cod, flounder)
Shrimps
Shucked clams and mussels
Cooked fish
Meat:
Poultry
Beef
Pork
Lamb
Sausage
Ham
Leftovers with meat
6.6 Hints for fresh food refrigeration
• Good temperature setting that ensures
preservation of fresh food is a temperature
less than or equal to +4°C.
Higher temperature setting inside the
appliance may lead to shorter shelf life of
food.
• Cover the food with packaging to preserve
its freshness and aroma.
• Always use closed containers for liquids
and for food, to avoid flavours or odours in
the compartment.
• To avoid the cross-contamination between
cooked and raw food, cover the cooked
food and separate it from the raw one.
• It is recommended to defrost the food
inside the fridge.
• Do not insert hot food inside the
appliance. Make sure it has cooled down
at room temperature before inserting it.
• To prevent food waste the new stock of
food should always be placed behind the
old one.
6.7 Hints for food refrigeration
• Fresh food compartment is the one
marked (on the rating plate) with
• Meat (all types): wrap in a suitable
packaging and place it on the glass shelf
above the vegetable drawer. Store meat
for at most 1-2 days.
• Fruit and vegetables: clean thoroughly
(eliminate the soil) and place in a special
drawer (vegetable drawer).
• It is advisable not to keep the exotic fruits
like bananas, mangos, papayas etc. in the
refrigerator.
• Vegetables like tomatoes, potatoes,
onions, and garlic should not be kept in
the refrigerator.
• Butter and cheese: place in an airtight
container or wrap in an aluminium foil or a
polythene bag to exclude as much air as
possible.
Shelf life (months)
3
6 - 12
8 - 10
1 - 2
6 - 9
3 - 4
6
2 - 3
4 - 6
12
3 - 4
1 - 2
9 - 12
6 - 12
4 - 6
6 - 9
1 - 2
1 - 2
2 - 3
.
ENGLISH
13
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