Food Storage in Freezer,Refrigerator

Storing food in the freezer compartment

• You can cool faster by activating the Fast Freeze function 4-6 hours before freezing.
• Bring hot foods to room temperature before placing them in the freezer compartment.
• Foods to be frozen should be divided into portions large enough to be consumed each time and frozen in separate packages.
• It is recommended that you wrap food before putting it in the freezer.
• To prevent the storage period from exceeding, write the freezing date, duration and name of the food on the package according to the storage periods of different foods.
• Eat thawed foods quickly. Thawed foods cannot be refrozen unless cooked. It is not safe to consume fresh foods that have been thawed and refrozen without cooking.
• When freezing fresh food, do not allow it to come into contact with already frozen food. Otherwise, the frozen food will thaw.

Storing frozen foods

• When storing food, comply with the times specified in these instructions.
• To preserve the quality of food, try to keep the time between purchase and storage as short as possible.
• Buy frozen foods stored at –18°C or below.
• Avoid buying foods with ice, etc., in their packaging. This means the product may have partially thawed and refrozen. Temperature affects food quality.
• Do not exceed the storage time recommended by the food manufacturer. Remove only the amount of food you need from the freezer.
• Except in cases of extreme environmental conditions, if your product is set to the set values specified in the recommended set value table, food will remain fresh for longer in both the fresh food compartment and the freezer compartment.
• If the fresh food compartment is set to a lower temperature, fresh fruits and vegetables may partially freeze.

Deep freezer information

According to IEC 62552 standards, for every 100 liters of freezer compartment volume, the product must be able to freeze 4.5 kg of food at 25°C room temperature in 24 hours at -18°C or lower temperatures.

Long-term preservation of food is only possible at temperatures of -18°C and below.

You can preserve the freshness of food items (in the deep freezer at temperatures of -18°C and below) for months.

Food items to be frozen should not be allowed to come into contact with previously frozen foods to prevent them from partially thawing.

To extend the storage life of frozen vegetables, boil them and drain them. After draining, place them in airtight containers and place them in the freezer. Bananas, tomatoes, lettuce, celery, hard-boiled eggs, potatoes, etc., are not suitable for freezing. Freezing these foods will only negatively affect their nutritional value and eating quality. There is no risk of spoilage that poses a health risk.

Placement of foods

Freezer compartment shelves: Various frozen foods such as meat, fish, ice cream, vegetables, etc.

Refrigerator shelves: Food in pots, covered dishes and covered containers, eggs (in a covered container)

Refrigerator door shelves: Small, packaged food or beverages

Crispers/Fresh food compartment: Vegetables and fruits

Chill compartment: Breakfast items, meat products to be consumed quickly.

Storing Food in the Fridge

• If the door is opened and closed frequently and left open for long periods of time, the compartment temperatures will increase significantly, which may reduce the life of the food and cause the food to spoil.
• To avoid any change in odour or taste, foods should be stored in closed containers.
• Do not store too much food in your product. To achieve better and more even cooling, place the food items spaced apart so that cold air can circulate between them.
• Leave space between the food and the inside wall to allow air flow. Food placed against the back wall can freeze.
• Allow cooked, hot food to cool to room temperature before placing it in the appliance. Then, you can place the lukewarm food on the lower shelves of your appliance. Do not place lukewarm food near easily perishable foods.
• Defrost your frozen food in the chill compartment. This way, you can use the frozen food to cool the chill compartment and save energy.
• Storing unripe tropical fruits (mango, various types of melon, papaya, banana, pineapple) in your produce can accelerate the ripening process. This is not recommended as it will result in a shorter shelf life.
• Onions, garlic, ginger, and other root vegetables should be stored in a dark, cool room, not in the produce itself.
• If you notice that any food inside the product has spoiled, discard that food and clean any accessories that came into contact with it.
• To quickly cool large pot dishes like soups and stews, you can divide them into shallow containers and place them in your container.
• Do not place unwrapped foods near eggs.
• Keep fruits and vegetables separate from each other and store each type together (e.g. apples with apples, carrots with carrots).
• Remove the greens from the plastic bag, wrap them in a paper towel or dishcloth, and then add them to the dish. If you wash these types of foods before adding them to the dish, remember to dry them afterwards.
• You can create a humid environment and allow air flow by storing fruits and vegetables that are prone to drying in perforated or open-mouthed plastic bags.
• Except in cases of extreme environmental conditions, if your product is set to the set values specified (in the recommended set value table), the food will remain fresh for longer in both the fresh food compartment and the freezer compartment.
• Do not store sensitive vegetables such as leafy greens, tomatoes, and cucumbers in the cold compartment.

Food Storage in the Chill Compartment

In the chill compartment, the temperature of the food being stored can vary between +3°C and -3°C. Temperatures may drop below 0°C in the chill compartment, therefore it is not suitable for storing fresh fruits/vegetables.

Store different foods in different places according to their characteristics.