Installation and Operation Guide

The BioFresh section is divided into different zones.
The top BioFresh Plus compartment can go down to -2 °C
making it particularly suited to fresh seafood and fish. This can
be divided into two zones, so the right and left zones of the
compartment can be set at different temperatures. An internal
fish & seafood compartment lets you split the temperatures.
The zone below is a normal BioFresh area.
A moisture regulating plate lets you adjust the moisture for the
refrigerated food.
Compartments without a moisture regulating plate (DrySafe)
are suitable for dry or packaged foodstuffs. Compartments with
a moisture regulating plate (HydroSafe) are suitable for
unpacked foodstuffs with high moisture content or for dry or
packaged foodstuffs, depending on the setting.
The following sections give more details on this.
For food with an indicated best before date, the date specified
on the packaging always applies.
If the temperature falls below 0 °C, foodstuffs can freeze.
5.5.1 HydroSafe
The humidity in the compartment depends on the moisture
content of the items being stored and the number of times the
door is opened. You can set the humidity yourself.
On the high moisture setting, the HydroSafe is suitable for
storing loose salad, vegetables and fruit with a high moisture
content. A well-stocked drawer is stored in absolute freshness.
On the dry setting the compartment is suitable for storing dry or
packaged food (e.g. dairy products, meat, sausages). Here a
relatively dry storage climate is set.
5.5.2 Setting the humidity in the HydroSafe
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Low humidity: Move the
slide control to the left.
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High humidity:
Move the slide control to the
right.
5.5.3 BioFreshPlus compartment (adjustable)
Depending on the setting, the adjustable BioFresh Plus
compartment is ideal for storing fresh seafood, fish at -2 °Cor
fruit and vegetables at 0 °C. The settings are as follows: 0 °C I
0 °C, 0 °C I -2 °C, -2 °C I -2 °C.
5.5.4 Storing food
Note
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Do not put the following in the BioFresh section: cold-sensi-
tive vegetables including cucumbers, aubergines, tomatoes,
courgettes and any cold-sensitive tropical fruits.
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To prevent food spoilage due to transfer of germs: Store
unwrapped animal and vegetable products separate from
one another in the drawers. This also applies to different
sorts of meat.
If food has to be stored together due to lack of space:
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wrap the food.
5.5.5 Storage times
Guidelines for storage periods at low humidity 0 °C
Butter up to 90 days
Hard cheese up to 110 days
Milk up to 12 days
Guidelines for storage periods at low humidity 0 °C
Cold meats up to 9 days
Poultry up to 6 days
Pork up to 7 days
Beef up to 7 days
Game up to 7 days
Note
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Please note that protein-rich food deteriorates faster, i.e.
shellfish and crustaceans deteriorate faster than fish, fish
faster than meat.
Guidelines for storage periods at high humidity 0 °C
Vegetables, salads
Artichokes up to 14 days
Celery up to 28 days
Cauliflower up to 21 days
Broccoli up to 13 days
Chicory up to 27 days
Leaf lettuce up to 19 days
Peas up to 14 days
Kale up to 14 days
Carrots up to 80 days
Garlic up to 160 days
Cabbage up to 55 days
Round lettuce up to 13 days
Herbs up to 13 days
Leeks up to 29 days
Mushrooms up to 7 days
Radishes up to 10 days
Sprouts up to 20 days
Asparagus up to 18 days
Spinach up to 13 days
Savoy cabbage up to 20 days
Fruit
Apricots up to 13 days
Apples up to 80 days
Pears up to 55 days
Blackberries up to 3 days
Dates up to 180 days
Strawberries up to 7 days
Figs up to 7 days
Blueberries up to 9 days
Raspberries up to 3 days
Red currants up to 7 days
Cherries, sweet up to 14 days
Kiwis up to 80 days
Peaches up to 13 days
Control
* Depending on model and options 17