Liebherr 7082 218-03 - Manual (Page 16)

17 BN/BNes...6
GB
BioFresh compartment
* Depending on model and options
The BioFresh compartment enables you to keep a range of
fresh food fresh for up to three times as long as you would in
a standard refrigerator, thus making your stocks last longer.
Taste, freshness and nutritional value (vitamin B and C group
content) remain largely intact. Spoilage and weight loss in
vegetables and fruit are reduced, leaving food more fresh
and natural.
The automatically controlled storage temperature, which is
kept between 0°C and 2°C, and the resultant humidity provi-
de the ideal storage conditions for different types of food.
The top drawer
is suitable for storing dry and wrapped food (e.g. dairy pro-
ducts, meat, fish, cold meats). The storage climate in this
drawer is relatively dry.
The drawer with humidity control
can be set to "humid" for storage of unwrapped salad, vege-
tables and fruit. When the drawer is full, the climate will be
"dew-fresh", with approximately 90% humidity.
You can set the humidity in this drawer to dry or moist as
required.
Humidity selection, fig. A2:
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"dry" setting: small humidity symbol - slide control to
left. Insert food that is suitable for being stored in a dry
climate.
W
"humid" setting: high relative humidity of
max. 90%, large humidity symbol - slide
control to right. This setting is suitable for
storing unwrapped food with a high mois-
ture content such as fresh lettuce.
Notes:
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The humidity in the compartment depends on the moisture
content of the food in it, and the frequency with which the
compartment is opened.
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When buying food, check that it is fresh - the fresher the
product and the higher its quality, the longer it will keep.
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Unwrapped animal and vegetable foods should be stored
separately in the drawers. If there is not enough space
for them to be stored separately, make sure that they are
wrapped.
Do not allow different types of meat to come into contact
with one another but keep them packaged separately so
as to avoid premature bacterial spoilage.
W
Please note that protein-rich food spoils more quickly, i.e.
crustaceans and shellfish spoil faster than fish, and fish
faster than meat.
W
Remove food from the drawers some time before con-
sumption. Enjoyment will be enhanced in this way as the
aroma and flavour develop best at room temperature.
W
If you require space for large
bottles and containers,
- lift the front half of the split glass
shelf* and carefully slide it under the
back half until the stops click into the
recesses, see figure.
Storage times
for food in the BioFresh compartment:
Dry setting
butter up to 30 days
cheese, soft up to 30 days
milk, fresh up to 7 days
sausage, cold cuts up to 7 days
fish up to 4 days
shellfish up to 3 days
poultry up to 5 days
pork
large portions up to 7 days
cut up up to 5 days
beef up to 7 days
game up to 7 days
Humid setting
Vegetables, salad
artichokes up to 21 days
asparagus up to 14 days
broccoli up to 14 days
Brussels sprouts up to 30 days
cabbage up to 180 days
carrots up to 150 days
cauliflower up to 21 days
celery up to 30 days
chicory up to 30 days
Chinese cabbage up to 14 days
curly kale up to 14 days
fennel up to 21 days
garlic up to 180 days
green onions up to 7 days
herbs up to 30 days
iceberg salad, endives,
lamb's lettuce up to 21 days
kohlrabi up to 14 days
leeks up to 60 days
lettuce up to 10 days
mushrooms up to 7 days
peas up to 10 days
radicchio up to 21 days
radishes up to 14 days
savoy cabbage up to 60 days
spinach up to 7 days
Fruit
apples up to 180 days
apricots up to 14 days
bilberries up to 14 days
blackberries up to 8 days
cherries up to 14 days
black and red
currants up to 21 days
dates (fresh) up to 60 days
figs (fresh) up to 7 days
gooseberries up to 21 days
grapes up to 90 days
kiwi fruits up to 120 days
peaches up to 30 days
pears up to 120 days
plums up to 21 days
quinces up to 90 days
raspberries up to 5 days
rhubarb up to 21 days
strawberries up to 5 days
The following products should not be stored in the
BioFresh compartment: cold-sensitive vegetables
such as cucumber, peppers, aubergines, avocados,
semi-ripe tomatoes, beans, zucchini, and all cold-
sensitive tropical fruits.