Miele KF 9757 ID Can all types of food be stored together?, Using the PerfectFresh zone

Using the PerfectFresh zone

Always keep these foods covered or wrapped.

Exception: Meat The surface of the meat dries out slightly, helping to prevent the growth of bacteria, which results in the meat lasting longer. To prevent the risk of bacterial cross-contamination and meat deteriorating, do not let one type of meat come into direct contact with another type.

Humidity-controlled compartment

The humidity-controlled compartment has a regulator which is used to adjust the relative humidity. Slide the regulator to the relative humidity level required (- = high humidity, , = low humidity).

If high humidity - is selected, a humidity level of 90 % can be achieved when the compartment is full. The humidity depends strongly on the type and quanltiy of food being stored.

Please take into account that high humidity is only achieved and is only effective on the food if the food is stored unwrapped or loosely wrapped.

–The humidty-controlled compartment at the high humidity setting - is ideal for storing freshly harvested products such as vegetables, salad, herbs, mushrooms and home-grown seasonal fruit.

–At the low humidity setting ,, the atmosphere inside the humidity-controlled compartment is the same as in the dry compartment.

Take food out of the PerfectFresh zone approx. 30 - 60 minutes before using it. The aroma and taste do not fully develop until the food has reached room temperature.

Which foods are not suitable for storing in the PerfectFresh zone?

Some types of fruit and vegetable are not suitable for storing at around 0 °C, as they are sensitive to the cold. These include all tropical fruits.

Cucumbers, for example, become glassy, aubergines bitter and potatoes sweet. Tomatoes and oranges loose their aroma, and the peel on citrus fruits hardens.

Can all types of food be stored together?

Do not place all types of food together in one drawer. Some types of food do not store well together. Aromas and flavours can transfer from one type of food to another (e.g. carrots absorb the smell and flavour of onions very easily). Some food also gives off a natural gas (ethylene) which speeds up the rate at which other food perishes.

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