Neff K8315X0 User Manual download pdf (Page 11)

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11

Note the chill zones

in the refrigerator

compartment

The air circulation in the refrigerator

compartment creates different chill

zones:

■ The coldest zones are on the rear

panel and in the delicatessen

containers. Fig. #

■ Warmest zone is at the very top

of the door.

Note

Store e.g. hard cheese and butter

in the warmest zone. Cheese can then

continue to release its flavour and

the butter will still be easy to spread.

The “cool-fresh”

compartment

The temperature in the fridge is about

0 °C. The low temperature and the

optimum moisture provide ideal storage

conditions for fresh food.

Food can be kept fresh up to three times

longer in the “cool-fresh” compartment

than in the normal cooling zone – for

even longer freshness, nutrient retention

and flavour.

“Cool-fresh” container

Fig. !/18

The storage climate in the “cool-fresh”

container offers ideal conditions for the

storage of fish, meat, sausage, cheese

and milk.

Humidity container

Fig. !/20

The humidity container is covered with

a special filter which optimises retention

of the air humidity in the storage

compartment. As a result, there is up

to 95 % air humidity in the humidity

container, depending on the amount of

products put in. This storage climate

offers ideal conditions for fresh fruit,

salad greens, vegetables, herbs

or mushrooms.

Notes

■ Fruit sensitive to cold (e.g. pineapple,

banana, papaya and citrus fruit) and

vegetables sensitive to cold (e.g.

aubergines, cucumbers, zucchini,

peppers, tomatoes and potatoes)

should be stored outside

the refrigerator at temperatures

of approx. +8 °C to +12 °C for

optimum preservation of quality and

flavour.

■ Condensation may form in the

humidity container depending on the

type and quantity of products stored.

Remove condensation with a dry

cloth.

Foods suitable for “cool-fresh”

container:

In the “cool-fresh” container:

Fig. !/18

■ Fish, seafood, meat, sausage, dairy

products, ready meals.

In the humidity container:

Fig. !/20

■ Vegetables (e.g. carrots, asparagus,

celery, leeks, beetroot, mushrooms,

brassicas such as broccoli,

cauliflower, Brussels sprouts, kohlrabi)

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