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Type of food Air humidity adjustment Storage time
Tomato sauce “dry” up to 4 days
Cooked seafood “dry” up to 2days
Beef, venison, small pork
cuts, poultry “dry” up to 7 days
Fish, shellfish, cooked meat
products “dry” up to 3 days
Salad, vegetables
Carrots, herbs, Brussels
sprouts, celery
up to 1month
Artichokes, cauliflower,
chicory, iceberg lettuce,
endive, lamb’s lettuce, let-
tuce, leeks, radicchio
“humid” up to 21 days
Broccoli, Chinese leaves,
kale, cabbage, radishes,
Savoy cabbage “humid” up to 14 days
Peas, kohlrabi “humid” up to 10 days
Spring onions, radishes,
asparagus, spinach “humid” up to 7 days
Damsons, grapes “humid” up to 10 days
Plums (*), rhubarb, goose-
berries “humid” up to 21 days
Apricots, cherries “humid” up to 14 days
Fruit (*)
Pears, dates (fresh), straw-
berries, peaches (*) “humid” up to 1month
Apples (not sensitive to
cold), quinces “humid” up to 20 days
(*) The riper the fruit, the shorter the storage time
“humid”
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Type of food Air humidity adjustment Storage time
Blackberries, currants “humid” up to 8 days
Figs (fresh) “humid” up to 7 days
Blueberries, raspberries “humid” up to 5 days
Cakes containing cream and other kinds of pastry products can be
stored in the LONGFRESH 0°C compartment for 2 or 3 days.
Important!
Not to be placed in the LONGFRESH 0°C compartment:
• cold sensitive fruit which have to be stored at cellar or room tem-
perature like pineapple, bananas, grapefruit, melons, mango,
papaya, oranges, lemons, kiwi fruit.
•The types of food not mentioned above should be stored in the
refrigerator compartment (e.g. all sorts of cheese, cold cuts, etc.).
The level of air humidity in the drawers depends on the content of
humidity in the stored food, vegetable and fruit and on the frequen-
cy of door opening
The LONGFRESH 0°C compartment is also suitable for slow thawing of
food. In this case the thawed food can be stored in the LONGFRESH
0°C compartment for up to two days.
Tips:
• Pay attention to the freshness of the food, especially on the expiry
date. Quality and freshness influence the storage time.
•The whole storage cycle time will depend on the preservation con-
ditions made prior to the final storage in the fridge.
•Food, fruit or vegetables should always be packed or wrapped up
before storage.
• Always store animal food packed and dry.
• Food rich in proteins will go bad quicker. This means seafood will
spoil before fish which in turn will spoil before meat. While storing
food in a 0°C compartment storage time for that kind of food can
be increased by up to three times as well without loss on quality.
• All food stored in a 0°C compartment should be taken out of the
drawers roughly 15-30 min before consumption, particularly fruit
and vegetables to be consumed without any additional cooking
process. Allowing fruit and vegetables to return to room tempera-
ture will improve the texture and flavour.