Operation Manual

In this case the thawed food can be stored
up to two days .
Humidity control
Both drawers can be used according to the
desired storage conditions independently
of each other with lower or higher humidity.
Regulation for each drawer is separate and
is controlled using the slide valve at the
front of the drawer.
• „Dry“: low air humidity - up to 50 % rela-
tive humidity
This humidity level is reached when both
sliders are set into this position
and the
ventilation openings are wide open.
• Humid“: high relative humidity - up to
90%
This humidity level is reached when both
sliders are set in this position
and
the ventilation openings are closed. Hu-
midity is kept and can not escape.
Storage time in the 0°C compartment for fresh food
Type of food Air humidity adjustment Storage time
Onion
"dry”
up to 5 months
Butter
“dry”
up to 1 month
Large pork cuts
“dry”
up to 10 days
Beef, venison, small pork cuts,
poultry
“dry”
up to 7 days
Tomato sauce
“dry”
up to 4 days
Fish, shellfish, cooked meat
products
“dry”
up to 3 days
Cooked seafood
“dry”
up to 2 days
Salad, vegetables Carrots,
herbs, Brussels sprouts, celery
“humid”
up to 1 month
Artichokes, cauliflower, chico-
ry, iceberg lettuce, endive,
lamb’s lettuce, lettuce, leeks,
radicchio
“humid”
up to 21 days
Broccoli, Chinese leaves, kale,
cabbage, radishes, Savoy
cabbage
“humid”
up to 14 days
Peas, kohlrabi
“humid”
up to 10 days
Spring onions, radishes, as-
paragus, spinach
“humid”
up to 7 days
Fruit
1)
Pears, dates (fresh), strawber-
ries, peaches
1)
“humid”
up to 1 month
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