Neff K8315X0 User Manual download pdf (Page 26)

en

26

Note the chill zones in the

refrigerator compartment

The air circulation in the refrigerator

compartment creates different chill

zones:

■ Thecoldest zones are ontherear

panel and in the delicatessen

containers. Fig. 3

■ 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. 1/18

The “cool-fresh” container has

a temperature of almost 0 °C and

approx. 50 % air humidity.

This storage climate offers ideal

conditions for storing fish, meat,

sausage, cheese and milk.

Humidity container

Fig. 1/20

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. 1/18

■ Fish, seafood, meat, sausage, dairy

products, ready meals.

In the humidity container:

Fig. 1/20

■ Vegetables (e.g. carrots, asparagus,

celery, leeks, beetroot, mushrooms,

brassicas such as broccoli,

cauliflower, Brussels sprouts, kohlrabi)

■ Salad greens (e.g. lamb’s lettuce,

iceberg lettuce, chicory, lettuce)

1 2 ... 21 22 23 24 25 26 27 28 29 30 31 ... 83 84

Comments to this Manuals

No comments