Miele KFN 8995 SD ED-1 - Manual (Page 26)

Storing food correctly
Store food covered or packaged. This
will prevent food smells or tastes from
affecting other foods. It also will prevent
food from drying out, and from
cross-contamination of bacteria. The
growth of bacteria, such as salmonella,
can be avoided by setting the correct
temperature and maintaining good
standards of hygiene.
Fruit and vegetables
Fruit and vegetables can be stored
loose in the vegetable containers.
However, bear in mind that some types
of vegetables give off a natural gas that
causes surrounding foods to ripen
faster. Some fruit and vegetables react
strongly to this gas and should not be
stored together.
Examples of fruit that produces a
large amount of this natural gas are:
Apples, apricots, pears, nectarines,
peaches, plums, avocados and figs.
Examples of fruits and vegetables
that react strongly to this natural gas
are:
Kiwis, broccoli, cauliflower, Brussels
sprouts, mangos, honeydew melons,
apples, apricots, cucumbers, tomatoes,
pears, nectarines and peaches.
Unpacked meats and vegetables
Different types of unpacked meats and
vegetables must be kept separate. To
avoid any microbiological
cross-contamination, these foods must
be separately wrapped if they are to be
stored together.
Protein-rich foods
Please note that foods rich in protein
deteriorate faster than other foods.
Shellfish, for example, deteriorates
faster than fish, and fish deteriorates
faster than meat.
Meat
Meat should be stored loosely covered
in suitable containers or packaging.
Allowing the surface of the meat to dry
slightly helps to prevent the growth of
bacteria. To prevent the risk of bacterial
cross-contamination, meat should not
be allowed to touch other foods.
Using the refrigerator efficiently
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