Using the refrigerator section efficiently
Storing food correctly
Store food covered or packaged. This will prevent food smells or tastes from affecting other foods and prevent food from drying out. The growth of bacteria, such as salmonella, can be avoided by setting the correct temperature and maintaining good standards of hygiene.
Fruit and vegetables
Fruit and vegetables can be stored loose in the vegetable containers. However, you should bear in mind that some types of fruit and vegetables give off a natural gas which speeds up the rate at which food perishes. Some fruit and vegetables react stongly to this gas and should not be stored together in the vegetable containers.
Examples of fruit which produce a large amount of this natural gas are:
Apples, apricots, pears, nectarines, peaches, plums, avocado pears and figs.
Examples of fruit and vegetables which react strongly to the natural gases given off by other types of fruit and vegetables are:
Kiwis, broccoli, cauliflower, brussels sprouts, mangos, honeydew melons, apples, apricots, cucumbers, tomatoes, pears, nectarines and peaches.
Different types of unpacked meats and vegetables must be kept separate.
To avoid any microbiological cross contamination these foods may only be stored together if they are wrapped.
Protein rich foods
Please note that foods rich in protein deteriorate faster than others.
Shell fish for example deteriorates faster than fish, and fish deteriorates faster than meat.
Meat
Store meat in suitable containers, but uncovered in the low humidity compartment. (Undo wrappings and leave containers open.) The surface of the meat will dry out slightly and protect it from bacterial growth thus increasing its storage qualities. To prevent the risk of bacterial contamination keep meat stored in suitable containers and do not let different types of meat come into direct contact with each other.
Take food out of the Stayfresh (0 °C) zone approx. 30 - 60 minutes before using it. The aroma and taste do not fully develop until the food has reached room temperature.
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