Humidity Container; Foods Suitable For "Cool-Fresh" Container; Storage Times (At 0 °C) - Bosch KIF27 Serie Mode D'emploi

"Cool-fresh" container
Fig. 1/18
The "cool-fresh" container has a temper-
ature of almost 0 °C and approx. 50 %
air humidity.
This storage climate offers ideal
conditions for storing fish, meat,
sausage, cheese and milk.

Humidity container

Fig. 1/20
The humidity container is covered with
a special filter which optimises retention
of the air humidity in the storage com-
partment. As a result, there is up to 95 %
air humidity in the humidity container,
depending on the amount of products
put in. This storage climate offers ideal
conditions for fresh fruit, salad greens,
vegetables, herbs or mushrooms.
Notes
Fruit sensitive to cold (e.g. pineapple,
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banana, papaya and citrus fruit) and
vegetables sensitive to cold (e.g.
aubergines, cucumbers, zucchini, pep-
pers, tomatoes and potatoes) should
be stored outside the refrigerator
at temperatures of approx. +8 °C
to +12 °C for optimum preservation
of quality and flavour.
Condensation may form in the
■
humidity container depending on the
type and quantity of products stored.
Remove condensation with a dry
cloth.
All manuals and user guides at all-guides.com
Foods suitable for "cool-fresh"
container:
In the "cool-fresh" container:
Fig. 1/18
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In the humidity container:
Fig. 1/20
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Storage times (at 0 °C)
Fish, seafood, meat, sausage, dairy
products, ready meals.
Vegetables (e.g. carrots, asparagus,
celery, leeks, beetroot, mushrooms,
brassicas such as broccoli,
cauliflower, Brussels sprouts, kohlrabi)
Salad greens (e.g. lamb's lettuce,
iceberg lettuce, chicory, lettuce)
Herbs (e.g. dill, parsley, chives, basil)
Fruit (types insensitive to cold, e.g.
apples, peaches, berries, grapes)
Depending on the initial
quality
Fresh fish, seafood
Poultry, meat (boiled/
fried)
Beef, pork, lamb,
sausage (cold meat)
Smoked fish, broccoli
Salad greens, fennel,
apricots, plums
Soft cheese, yoghurt,
quark, buttermilk,
cauliflower
en
up to 3 days
up to 5 days
up to 7 days
up
to 14 days
up
to 21 days
up
to 30 days
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