Cool-fresh compartment en Ў Allow hot food and drinks to cool down first before placing in the ap- pliance. Ў Observe the best-before date or 11.1 Storage times in the cool-fresh compartment at 0 °C use-by date specified by the manu- facturer. The storage times are dependent on the original quality of your food. 10.2 Chill zones in the refri- Food Storage time Fresh fish, seafood up to 3 days Poultry, meat (boiled/ fried) gerator compartment The air circulation in the refrigerator compartment creates different chill zones. up to 5 days Beef, pork, lamb, saus- age (cold meat) Coldest zone The coldest zone is on the partition and in the door rack for large bottles. Tip:
Store highly perishable food such as fish, sausages and meat in the cool-fresh compartment. → "Cool-fresh compartment", Page 17 up to 7 days Smoked fish, broccoli up to 14 days Salad greens, fennel, apricots, plums up to 21 days Soft cheese, yoghurt, quark, buttermilk, cauli- flower up to 30 days Warmest zone The warmest zone is at the very top of the door. Tip: Store food that does not spoil easily in the warmest zone, e.g. hard cheese and butter. Cheese can then continue to release its aroma and the butter will still be easy to spread.
Cool-fresh compartment 11 Cool-fresh compart- ment Cool-fresh compartment In the cool-fresh compartment, you can keep fresh food fresh up to three times longer than in the refrigerator compartment. The temperature in the cool-fresh compartment is kept at around 0 °C. Storing food in the fresh compart- ment retains the quality of the food better. The low temperature and the optimum moisture provide ideal stor- age conditions for fresh food. 17