Storing Food in Your Product
Storing Food in the Chill Compartment
In the chill compartment, the temperature of the food to be stored in the product can vary between +3 °C and -3 °C. The temperature in the chill compartment may drop below 0°C, and this is not suitable for storing fresh fruits and vegetables. If you need to store fresh food in the cold drawers, make sure to set the refrigerator temperature to 5°C or warmer.
Store Foods In The Different Places According To Their Properties: | |
|---|---|
Food | Location |
Egg | Door Shelf |
Dairy products (butter, cheese) | If available, zero degree (for breakfast food) compartment/ chill compartment |
Fruits, vegetables and greenery | Fruit-vegetable compartment, crisper or; In the fresh food compartment, in the vegetable drawer or the Everfresh+ drawer (if available), provided that the refrigerator is set to a temperature above 5°C |
Fresh meat, poultry, fish, sausage etc. Cooked foods | If available, zero degree (for breakfast food) compartment/ chill compartment |
Ready to serve foods, packaged products, canned foods and pickles | Top shelves or door shelf |
Beverages, bottles, spices and snacks | Door Shelf |
Storing Food In The Freezer Compartment
- You can activate Quick Freezing function 4-6 hours before freezing function and perform a faster cooling.
- Bring hot meals to the room temperature before placing them in the freezer compartment.
- Foods to be frozen must be divided into portions according to a size to be consumed, and frozen in separate packages.
- It is recommended to pack the foods before placing them in the freezer.
- In order to prevent expiration of storage time, write the freezing date, time and name of the product on the package according to the storage times of different foods.
- Consume the foods you have defrosted quickly. Defrosted foods cannot be frozen again unless they are cooked. It is not safe to consume the refrozen fresh foods without cooking after they are defrosted.
- As you freeze fresh foods, do not bring them in contact with already frozen foods. Otherwise, frozen foods will be defrosted.
Storing The Foods, Which Are Sold Frozen
- When storing food, follow the time periods specified in these instructions.
- In order to protect the quality of the food, keep the time interval between purchasing transaction and storing as short as possible.
- Buy frozen food which are stored at –18 °C or lower temperatures.
- Avoid buying foods whose packages are covered with ice etc. This means that the product could be partially defrosted and refrozen. Temperature impacts the quality of the food.
- Store food for manufacturer's recommended time. Remove only the food as much as you need from the freezer.
- Except the cases where extreme circumstances are available in the environment, if your product (on the recommended set values table) is set to the specified set values, the food keep their freshness for a longer time both in the fresh product compartment and freezer compartment.
- If fresh food compartment is set to a lower temperature, fresh fruits and vegetables may be partially frozen.
- The two-star compartments are suitable for pre-frozen food. Ice cream and ice cubes can be stored.
- Freeze food only in 4-star compartment.
Meat and Fish |
Preparation | Longest storage time (month) | ||
|---|---|---|---|---|
Meat Products |
Veal | Steak | By cutting them 2 cm thick and placing foil between them or wrapping tightly with stretch | 6-8 |
Roast | By packing the pieces of meat in a refrigerator bag or wrapping them tightly with stretch | 6-8 | ||
Cubes | In small pieces | 6-8 | ||
Schnitzel, chops | By placing foil between cut slices or wrapping individually with stretch | 6-8 | ||
Mutton | Chops | By placing foil between meat pieces or wrapping individually with stretch | 4-8 | |
Roast | By packing the pieces of meat in a refrigerator bag or wrapping them tightly with stretch | 4-8 | ||
Cubes | By packing the shredded meats in a refrigerator bag or wrapping them tightly with stretch | 4-8 | ||
Beef | Roast | By packing the pieces of meat in a refrigerator bag or wrapping them tightly with stretch | 8-12 | |
Steak | By cutting them 2 cm thick and placing foil between them or wrapping tightly with stretch | 8-12 | ||
Cubes | In small pieces | 8-12 | ||
Boiled meat | By packaging in small pieces in a refrigerator bag | 8-12 | ||
Mince | Without seasoning, in flat bags | 1-3 | ||
Offal (piece) | In pieces | 1-3 | ||
Fermented sausage - Salami | It should be packaged even if it has casing. | 1-3 | ||
Ham | By placing foil between cut slices | 2-3 | ||
Poultry and hunting animals | Chicken and Turkey | By wrapping in foil | 4-6 | |
Goose | By wrapping in foil (portions should not exceed 2.5 kg) | 4-6 | ||
Duck | By wrapping in foil (portions should not exceed 2.5 kg) | 4-6 | ||
Deer, Rabbit, Roe Deer | By wrapping in foil (portions should not exceed 2.5 kg, and their bones should be separated) | 6-8 | ||
Fish and seafood | Freshwater fish (Trout, Carp, Crane, Catfish) |
After thoroughly cleaning the inside and scales, it should be washed and dried, and the tail and head parts should be cut when necessary. | 2 | |
Lean fish (Sea bass, Turbot, Sole) | 4-6 | |||
Fatty fish (Bonito, Mackerel, Bluefish, Red Mullet, Anchovy) | 2-4 | |||
Shellfish | Cleaned and in bags | 4-6 | ||
Caviar | In its packaging, in an aluminium or plastic container | 2-3 | ||
"The storage times specified in the table are based on the storage temperature of -18°C. "
Fruits and Vegetables |
Preparation | Longest storage time (month) |
|---|---|---|
String bean and Pole bean | By shock boiling for 3 minutes after washing and cutting into small pieces | 10-13 |
Green pea | By shock boiling for 2 minutes after shelling and washing | 10-12 |
Cabbage | By shock boiling for 1-2 minute(s) after cleaning | 6-8 |
Carrot | By shock boiling for 3-4 minutes after cleaning and cutting into slices | 12 |
Pepper | By boiling for 2-3 minutes after cutting the stem, dividing into two and separating the seeds | 8-10 |
Spinach | By shock boiling for 2 minutes after washing and cleaning | 6-9 |
Leek | By shock boiling for 5 minutes after chopping | 6-8 |
Cauliflower | By shock boiling in a little lemon water for 3-5 minutes after separating the leaves, cutting the core into pieces | 10-12 |
Eggplant | By shock boiling for 4 minutes after washing and cutting into 2cm pieces | 10-12 |
Squash | By shock boiling for 2-3 minutes after washing and cutting into 2cm pieces | 8-10 |
Mushroom | By lightly sauteing in oil and squeezing lemon on it | 2-3 |
Corn | By cleaning and packing in cob or granular | 12 |
Apple and Pear | By shock boiling for 2-3 minutes after peeling and slicing | 8-10 |
Apricot and Peach | Divide in half and extract the seeds | 4-6 |
Strawberry and Raspberry | By washing and shelling | 8-12 |
Baked fruit | By adding 10% sugar in the container | 12 |
Plum, Cherry, Sour Cherry | By washing and shelling the stalks | 8-12 |
"The storage times specified in the table are based on the storage temperature of -18°C. "
Dairy Products | Preparation | Longest Storage Time (Month) | Storage Conditions |
|---|---|---|---|
Cheese (except feta cheese) | By placing foil therebetween, in slices | 6-8 | It can be left in its original packaging for short term storage. For long-term storage it should also be wrapped in aluminium or plastic foil. |
Butter, margarine | In its own packaging | 6 | In its own packaging or in plastic containers |
"The storage times specified in the table are based on the storage temperature of -18°C. "
“The amount of fresh food that can be frozen for a certain period of time is specified on the type label.
Freezer Details
As per the IEC 62552 standards, the freezer must have the capacity to freeze 4,5 kg of food items at -18°C or lower temperatures at 25°C room temperature in 24 hours for each 100 litres of freezer compartment volume.
Food products can only be preserved for extended periods at or below temperature of -18 °C.
You can keep the foods fresh for months (in freezer at or below temperatures of -18 °C).
The food products to be frozen must not contact the already-frozen food inside to avoid partial defrosting.
Boil the vegetables and filter the water to extend the frozen storage time. Place the food in air-tight packages after filtering and place in the freezer. Bananas, tomatoes, lettuce, celery, boiled eggs, potatoes and similar food items should not be frozen. In case these foods are frozen, only nutritional values and eating qualities will be negatively affected. A rotting that would threaten human health is not in question.
Placing The Food
Freezer compartment shelves:Different frozen foods like meat, fish, ice cream, vegetables etc.
Cooler compartment shelves:Food items inside pots, capped plate and capped cases, eggs (in closed case)
Cooler compartment door shelves:Small and packaged food or beverages
Crisper:Vegetables and fruits
Fresh food compartment:Delicatessen (breakfast food, meat products to be consumed in short time)