![BioFresh compartment](/images/new-backgrounds/70258/7025813x1.webp)
BioFresh compartment
The BioFresh compartment enables you to keep a range of | Storage times |
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fresh food fresh for up to three times as long as you would | for food in the BioFresh compartment: |
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in a standard refrigerator, thus making your stocks last |
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longer. Taste, freshness and nutritional value (vitamin B and | Dry setting | up to | 30 days | ||||||||
C group content) remain largely intact. Spoilage and weight | butter | ||||||||||
loss in vegetables and fruit are reduced, leaving food more | cheese, soft | up to | 30 days | ||||||||
fresh and natural. | milk, fresh | up to | 7 days | ||||||||
The automatically controlled storage temperature, which is |
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kept between 0°C and 3°C, and the resultant humidity pro- | sausage, cold cuts | up to | 7 days | ||||||||
vide the ideal storage conditions for different types of food. | fish | up to | 4 days | ||||||||
The top drawer 8, | shellfish | up to | 3 days | ||||||||
poultry | up to | 5 days | |||||||||
fig. B, is suitable for storing dry or wrapped food (e.g. dairy | pork | up to | 7 days | ||||||||
products, meat, fish, cold meats). The storage climate in this | large portions | ||||||||||
drawer is relatively dry. | cut up | up to | 5 days | ||||||||
Drawers with humidity control 9, | beef | up to | 7 days | ||||||||
game | up to | 7 days | |||||||||
Fig. B: When set to "humid" these drawers can be used for | Humid setting |
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storing unwrapped salad, vegetables and fruit. When the |
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drawer is full, the climate will be | Vegetables, salad | up to | 21 days | ||||||||
mately 90% humidity. | artichokes | ||||||||||
You can set the humidity in this drawer to dry or moist as | asparagus | up to | 14 days | ||||||||
required. | broccoli | up to | 14 days | ||||||||
Humidity selection: | Brussels sprouts | up to | 30 days | ||||||||
W "dry" setting: small humidity symbol |
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| cabbage | up to | 180 days |
- slide control to left. Insert food that is |
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| carrots | up to | 150 days |
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suitable for being stored in a dry climate. |
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| cauliflower | up to | 21 days |
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W "humid" setting: high relative humidity of |
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| celery | up to | 30 days | ||||||
max. 90%, large humidity symbol - slide |
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| chicory | up to | 30 days | ||||||
control to right. This setting is suitable for |
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| Chinese cabbage | up to | 14 days | ||||||
storing unwrapped food with a high moisture content such | curly kale | up to | 14 days | ||||||||
as fresh lettuce. | fennel | up to | 21 days | ||||||||
Notes: | garlic | up to | 180 days | ||||||||
W The humidity in the compartment depends on the mois- | green onions | up to | 7 days | ||||||||
ture content of the food in it, and the frequency with which | herbs | up to | 30 days | ||||||||
the compartment is opened. | iceberg salad, endives, | up to | 21 days | ||||||||
W When buying food, check that it is fresh - the fresher the | lamb's lettuce | ||||||||||
product and the higher its quality, the longer it will keep. | kohlrabi | up to | 14 days | ||||||||
W Unwrapped animal and vegetable foods should be stored | leeks | up to | 60 days | ||||||||
separately in the drawers. If there is not enough space | lettuce | up to | 10 days | ||||||||
for them to be stored separately, make sure that they are | mushrooms | up to | 7 days | ||||||||
wrapped. Do not allow different types of meat to come | peas | up to | 10 days | ||||||||
into contact with one another but keep them packaged | radicchio | up to | 21 days | ||||||||
separately so as to avoid premature bacterial spoilage. | radishes | up to | 14 days | ||||||||
W Please note that | savoy cabbage | up to | 60 days | ||||||||
crustaceans and shellfish spoil faster than fish, and fish | spinach | up to | 7 days | ||||||||
faster than meat. | Fruit | up to 180 days | |||||||||
W Remove food from the drawers some time before con- | apples | ||||||||||
sumption. Enjoyment will be enhanced in this way as the | apricots | up to | 14 days | ||||||||
aroma and flavour develop best at room temperature. | bilberries | up to | 14 days | ||||||||
W The following products should not be stored in the | blackberries | up to | 8 days | ||||||||
cherries | up to | 14 days | |||||||||
BioFresh compartment: | black and red currants | up to | 21 days | ||||||||
as cucumber, peppers, aubergines, avocados, | dates (fresh) | up to | 60 days | ||||||||
tomatoes, beans, zucchini, and all | figs (fresh) | up to | 7 days | ||||||||
fruits. | gooseberries | up to | 21 days | ||||||||
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| grapes | up to | 90 days |
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| kiwi fruits | up to | 120 days |
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| peaches | up to | 30 days |
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| pears | up to | 120 days |
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| plums | up to | 21 days |
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| quinces | up to | 90 days |
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| raspberries | up to | 5 days |
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| rhubarb | up to | 21 days |
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| strawberries | up to | 5 days |
* Depending on model and options |
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