en Cool-fresh compartment
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TCool-fresh compartment
Co o l - f r e s h compar t ment
With cool-fresh storage, you can keep fresh foodstuffs
fresh for up to three times longer than in the refrigerator
compartment – for even longer freshness, nutrient
retention and better flavour.
The temperature can be set from –3 °C (27 °F) ...
3 °C (37 °F).
Cool-fresh container
The storage climate in the cool-fresh container offers
ideal conditions for storing fish, meat and sausage as
well as fruit and vegetables.
Notes
■ Store food no higher than the container rim to pre-
vent detaching the lid of the cool-fresh container.
■ Do not store fruit and vegetables with other foods in
a cool-fresh container.
■ Fruit sensitive to cold (e.g. pineapple, banana,
papaya and citrus fruit), and vegetables sensitive to
cold (e.g. aubergines, cucumbers, courgettes, pep-
pers, tomatoes and potatoes) should be stored outs-
ide the refrigerator at temperatures of approx. 46 °F
(+8 °C) ... 54 °F (12 °C) for optimum preservation
of quality and flavour.
■ Condensation may form in the cool-fresh container
depending on the type and quantity of food stored.
Remove condensation with a dry cloth and adjust
the humidity in the cool-fresh container with the
humidity controller.
Storage recommendations
You can adjust the temperature in the cool-fresh
compartment and the humidity in the cool-fresh
containers depending on the food and quantity stored.
Storage recommendation with low humidity:
Storage recommendation with medium humidity:
Storage recommendation with high humidity:
Storage times at 32 °F (0 °C)
The storage times are dependent on the original quality.
Fish and seafood –3 °C (27 °F) ... 0 °C (32 °F)
Meat and sausage 0 °C (32 °F) ... 2 °C (36 °F)
Cheese and dairy products 0 °C (32 °F) ... 3 °C (37 °F)
Fruit, mixed load with fruit and
vegetables
0 °C (32 °F) ... 3 °C (37 °F)
Vegetables 0 °C (32 °F) ... 3 °C (37 °F)
Fresh fish, seafood: up to 3 days
Poultry, meat (boiled/fried): up to 5 days
Beef, pork, lamb, sausage
products (cold meat):
up to 7 days
Smoked fish, broccoli: up to 14 days
Salad greens, fennel, apri-
cots, plums:
up to 21 days
Soft cheese, yoghurt,
quark, buttermilk, cauliflo-
wer:
up to 30 days
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