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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 can be stored
loose in the vegetable containers. How-
ever, 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.
Apples, apricots, pears, nectarines,
peaches, plums, avocado pears and
figs.
Kiwis, broccoli, cauliflower, brussels
sprouts, mangos, honeydew melons,
apples, apricots, cucumbers, tomatoes,
pears, nectarines and peaches.
To avoid any microbiological cross con-
tamination these foods may only be
stored together if they are wrapped.
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.
Store meat in suitable containers, but
uncovered in the low humidity compart-
ment. (Undo wrappings and leave con-
tainers open.) The surface of the meat
will dry out slightly and protect it from
bacterial growth thus increasing its stor-
age qualities. To prevent the risk of
bacterial contamination keep meat
stored in suitable containers and do not
let different types of meat come into di-
rect 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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