AEG SKS71840S0 - Manual (Page 12)

Type of food Air humidity adjustment Storage time
Beef, venison, small pork cuts,
poultry
“dry” up to 7 days
Tomato sauce “dry” up to 4 days
Fish, shellfish, cooked meat
products
“dry” up to 3 days
Cooked seafood “dry” up to 2 days
Salad, vegetables Carrots,
herbs, Brussels sprouts, celery
“humid” up to 1 month
Artichokes, cauliflower, chico-
ry, iceberg lettuce, endive,
lamb’s lettuce, lettuce, leeks,
radicchio
“humid” up to 21 days
Broccoli, Chinese leaves, kale,
cabbage, radishes, Savoy cab-
bage
“humid” up to 14 days
Peas, kohlrabi “humid” up to 10 days
Spring onions, radishes, aspar-
agus, spinach
“humid” up to 7 days
Fruit 1)
Pears, dates (fresh), strawber-
ries, peaches
1)
“humid” up to 1 month
Plums 1)
rhubarb, gooseberries
“humid” up to 21 days
Apples (not sensitive to cold),
quinces
“humid” up to 20 days
Apricots, cherries “humid” up to 14 days
Damsons, grapes “humid” up to 10 days
Blackberries, currants “humid” up to 8 days
Figs (fresh) “humid” up to 7 days
Blueberries, raspberries “humid” up to 5 days
1) The riper the fruit, the shorter the storage time
Cakes containing cream and other kinds of pastry products can be stored in the longfresh
0°C compartment for 2 or 3 days.
Not to be placed in the longfresh 0°C compartment:
• cold sensitive fruit which have to be stored at cellar or room temperature like pineapple,
bananas, grapefruit, melons, mango, papaya, oranges, lemons, kiwi fruit.
• The types of food not mentioned above should be stored in the refrigerator compart-
ment (e.g. all sorts of cheese, cold cuts, etc.)
12 Daily use