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The right temperature is very important
for storing food. If food is not stored at
the right temperature, bacteria can
multiply rapidly, causing the food to
spoil. This can be prevented or delayed
by selecting the right temperature.
Temperature affects the rate at which
bacteria multiply. Reducing the
temperature slows down this process.
The temperature in the appliance will
rise for the following reasons:
– if you open the door frequently or
keep it open too long,
– if you put too much food in it,
– if you put food in it that is too warm,
– if the room temperature is too high.
The appliance is designed for use
within a certain climate range (room
temperature range) and should not
be used outside this range.
. . . in the refrigerator
We recommend a temperature of 3°C
(39°F) in the refrigerator section.
The Right Temperature
Automatic cold air circulation
(DynaCool)
Whenever the refrigerator section
switches on for cooling, the fan is
automatically switched on as well. This
ensures that cold air is evenly
distributed throughout the refrigerator,
so that all the food stored inside will be
chilled to approximately the same
temperature.
. . . in the freezer
For freezing fresh food and storing
frozen food for longer periods of time,
the temperature needs to be -18°C
(0°F). At this temperature, most
bacteria stop multiplying. However,
when the temperature rises above
-10°C (14°F) the bacteria become
active, causing the food to start
deteriorating and reducing the storage
life. This is why any partially or
completely thawed food must never be
refrozen until it has been cooked. High
cooking temperatures will kill most
bacteria.
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