Neff K5754X1 - Manual (Page 26)

26
Refrigerator
compartment
The temperature in the refrigerator
compartment can be set from +3 °C
to +8 °C.
The refrigerator compartment is the ideal
storage location for ready meals, cakes
and pastries, preserved food, condensed
milk, hard cheese, fruit and vegetables
sensitive to cold as well as tropical fruit.
The fridge
The temperature in the fridge is about
0 °C. The low temperature and high
humidity (in the fresh product drawer)
provide optimal storage conditions for
fresh food.
Food can be stored up to three times
longer than in the normal cooling zone
without loss of freshness.
Fresh product drawers
The coolĆfresh" drawer, Fig. 1/9, has
a temperature of almost 0 °C and up to
50 % air humidity. Ideal for storing fish,
meat, sausage, cheese and milk.
Humidity drawer
The humidity drawer, Fig. 1/11 is
covered by a special filter which allows
the air to pass through but retains the
humidity. As a result, there is up to 90 %
air humidity in the humidity drawer
depending on the load; ideal conditions
for everything grown in the garden and
field such as lettuce, vegetables, fruit,
mushĆ rooms and herbs.
Foods not suitable for the
coolĆfresh" compartment:
Fruit and vegetables sensitive to cold,
e.g. tropical fruit, avocados, papayas,
passion fruit, aubergine, cucumber,
peppers, as well as fruit that has to ripen,
green tomatoes, potatoes and hard
cheese. The coldĆstorage compartment
is the ideal storage location for these
foods, Fig. 1/B.
When buying food, please
note:
The purchase freshness" is important
for the shelfĆlife of your food. It generally
applies: The fresher the products are
when stored in the fridge, the longer they
stay fresh. Therefore, when purchasing
food, always check how fresh it is.
Storage times (at 0 °C)
Depending on the initial
quality
Sausage, cold cuts, meat,
offal, fish, fresh milk, curds
Up to 7 days
Small pieces of meat,
fried sausage, mushrooms,
lettuce, leafy vegetables
Up to 10 days
Large pieces of meat,
ready meals
Up to 15 days
Smoked or cured sausage,
cabbage
Up to 20 days
Large pieces of heatĆtreated
meat, beef, game, pulses
Up to 30 days
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