Neff K8315X0 - Manual (Page 11)

en
11
Note the chill zones
in the refrigerator
compartment
The air circulation in the refrigerator
compartment creates different chill
zones:
■
The coldest zones are on the rear
panel and in the delicatessen
containers. Fig. #
■
Warmest zone is at the very top
of the door.
Note
Store e.g. hard cheese and butter
in the warmest zone. Cheese can then
continue to release its flavour and
the butter will still be easy to spread.
The “cool-fresh”
compartment
The temperature in the fridge is about
0 °C. The low temperature and the
optimum moisture provide ideal storage
conditions for fresh food.
Food can be kept fresh up to three times
longer in the “cool-fresh” compartment
than in the normal cooling zone – for
even longer freshness, nutrient retention
and flavour.
“Cool-fresh” container
Fig. !/18
The storage climate in the “cool-fresh”
container offers ideal conditions for the
storage of fish, meat, sausage, cheese
and milk.
Humidity container
Fig. !/20
The humidity container is covered with
a special filter which optimises retention
of the air humidity in the storage
compartment. As a result, there is up
to 95 % air humidity in the humidity
container, depending on the amount of
products put in. This storage climate
offers ideal conditions for fresh fruit,
salad greens, vegetables, herbs
or mushrooms.
Notes
■
Fruit sensitive to cold (e.g. pineapple,
banana, papaya and citrus fruit) and
vegetables sensitive to cold (e.g.
aubergines, cucumbers, zucchini,
peppers, tomatoes and potatoes)
should be stored outside
the refrigerator at temperatures
of approx. +8 °C to +12 °C for
optimum preservation of quality and
flavour.
■
Condensation may form in the
humidity container depending on the
type and quantity of products stored.
Remove condensation with a dry
cloth.
Foods suitable for “cool-fresh”
container:
In the “cool-fresh” container:
Fig. !/18
■
Fish, seafood, meat, sausage, dairy
products, ready meals.
In the humidity container:
Fig. !/20
■
Vegetables (e.g. carrots, asparagus,
celery, leeks, beetroot, mushrooms,
brassicas such as broccoli,
cauliflower, Brussels sprouts, kohlrabi)