The Humidity-Controlled Compartment - Miele KFN 9758 iD-3 Operating And Installation Instructions

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.)

The 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:
Setting . = high humidity. The regulator
closes the openings to the compartment
and the humidity within is retained. The
humidity depends heavily on the type
and quantity of food being stored.
Please take into account that high
humidity is only achieved and effective if
the food is stored unwrapped or
loosely wrapped.
– The high humidity setting . is ideal
for storing freshly harvested products
such as vegetables, salad, herbs,
mushrooms and home-grown
seasonal fruit.
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Setting , = low humidity.
The regulator opens the openings to
the compartment and the air within is
able to escape.
If the regulator is set to low humidity ,,
this approximates the humidity level in
the refrigerator section. The main
advantage with this setting is the low
temperature, rather than the humidity.
– 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.
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.