Liebherr 7082 344-01 manual BioFresh compartment, Storage times

BioFresh compartment

The BioFresh compartment enables you to keep a range of fresh food fresh for up to three times as long as you would in a standard refrigerator, thus making your stocks last longer. Taste, freshness and nutritional value (vitamin B and C group content) remain largely intact. Spoilage and weight loss in vegetables and fruit are reduced, leaving food more fresh and natural.

The automatically controlled storage temperature, which is kept between 0°C and 2°C, and the resultant humidity provide the ideal storage conditions for different types of food.

The top drawer

is suitable for storing dry and wrapped food (e.g. dairy products, meat, fish, cold meats). The storage climate in this drawer is relatively dry.

The drawer with humidity control

can be set to "humid" for storage of unwrapped salad, vege- tables and fruit. When the drawer is full, the climate will be "dew-fresh", with approximately 90% humidity.

You can set the humidity in this drawer to dry or moist as required.

Humidity selection, fig. A2:

W "dry" setting: small humidity symbol - slide control to left. Insert food that is suitable for being stored in a dry climate.

W "humid" setting: high relative humidity of max. 90%, large humidity symbol - slide

control to right. This setting is suitable for storing unwrapped food with a high mois- ture content such as fresh lettuce.

Notes:

W The humidity in the compartment depends on the moisture content of the food in it, and the frequency with which the compartment is opened.

W When buying food, check that it is fresh - the fresher the product and the higher its quality, the longer it will keep.

W Unwrapped animal and vegetable foods should be stored separately in the drawers. If there is not enough space for them to be stored separately, make sure that they are wrap- ped.

Do not allow different types of meat to come into contact with one another but keep them packaged separately so as to avoid premature bacterial spoilage.

W Please note that protein-rich food spoils more quickly, i.e. crustaceans and shellfish spoil faster than fish, and fish faster than meat.

W Remove food from the drawers some time before consump- tion. Enjoyment will be enhanced in this way as the aroma and flavour develop best at room temperature.

W If you require space for large bottles and containers,

- lift the front half of the split glass shelf* and carefully slide it under the back half until the stops click into the recesses, see figure.

Storage times

for food in the BioFresh compartment:

Dry setting	up to	30 days
butter
cheese, soft	up to	30 days
milk, fresh	up to	7 days
sausage, cold cuts	up to	7 days
fish	up to	4 days
shellfish	up to	3 days
poultry	up to	5 days
pork	up to	7 days
large portions
cut up	up to	5 days
beef	up to	7 days
game	up to	7 days
Humid setting
Vegetables, salad	up to	21 days
artichokes
asparagus	up to	14 days
broccoli	up to	14 days
Brussels sprouts	up to	30 days
cabbage	up to	180 days
carrots	up to	150 days
cauliflower	up to	21 days
celery	up to	30 days
chicory	up to	30 days
Chinese cabbage	up to	14 days
curly kale	up to	14 days
fennel	up to	21 days
garlic	up to	180 days
green onions	up to	7 days
herbs	up to	30 days
iceberg salad, endives,	up to	21 days
lamb's lettuce
kohlrabi	up to	14 days
leeks	up to	60 days
lettuce	up to	10 days
mushrooms	up to	7 days
peas	up to	10 days
radicchio	up to	21 days
radishes	up to	14 days
savoy cabbage	up to	60 days
spinach	up to	7 days
Fruit	up to 180 days
apples
apricots	up to	14 days
bilberries	up to	14 days
blackberries	up to	8 days
cherries	up to	14 days
black and red	up to	21 days
currants
dates (fresh)	up to	60 days
figs (fresh)	up to	7 days
gooseberries	up to	21 days
grapes	up to	90 days
kiwi fruits	up to	120 days
peaches	up to	30 days
pears	up to	120 days
plums	up to	21 days
quinces	up to	90 days
raspberries	up to	5 days
rhubarb	up to	21 days
strawberries	up to	5 days

GB

	The following products should not be stored in the
	BioFresh compartment: cold-sensitive vegetables
	such as cucumber, peppers, aubergines, avocados,
	semi-ripe tomatoes, beans, zucchini, and all cold-
	sensitive tropical fruits.
BN/SBN/es...6	* Depending on model and options	17