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It is very important to set the correct
temperature for storing food in the
appliance. Micro-organisms will cause
food which is not stored at the correct
temperature to deteriorate rapidly.
Temperature influences the growth rate
of these micro-organisms. Reducing
the temperature reduces their growth
rate.
The temperature in the appliance will
rise:
– the more often the door is opened
and the longer it is kept open,
– if too much food is stored in it at
once,
– the warmer the food is which is being
put into it,
– the higher the ambient temperature
surrounding the appliance.
The appliance is designed for use in
specific ambient temperatures
(climate ranges). Do not use in
ambient temperatures for which it is
not designed.
. . . in the refrigerator section
We recommend a temperature of 5 °C
in the middle of the refrigerator section.
The correct temperature
. . . in the freezer section
To freeze fresh food and to store frozen
food for a long time, a temperature
colder than -18 °C is required. At this
temperature the growth of
micro-organisms is generally halted. As
soon as the temperature rises above
-10 °C, the micro-organisms become
active in the food again so that it cannot
be kept as long. For this reason,
partially defrosted or defrosted food
must not be re-frozen. Food may be
re-frozen once it has been cooked, as
the high temperatures achieved when
cooking destroy most micro-organisms.
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