Storing Food in Your Product
Food Storage in the Cold Compartment
In the cold compartment, the temperature of the food being stored can vary between +3°C and -3°C. Temperatures may drop below 0°C in the cold compartment, therefore it is not suitable for storing fresh fruits/vegetables. If you need to store fresh food in the cold compartment, make sure you set the refrigerator setting to 5°C or warmer.
Store foods in different places according to their characteristics: | |
|---|---|
Food | Location |
Egg | Door shelf |
Dairy products (butter, cheese) | If available, a zero-degree (breakfast) compartment/cold compartment |
Fruits, vegetables and greens | Fruit and vegetable compartment, vegetable drawer or; In the fresh food compartment, provided your refrigerator is set at a temperature above 5°C, in the vegetable drawer or in the Everfresh+ drawer (if available). |
Fresh meat, poultry, fish, sausage products, cooked foods. | If available, a zero-degree (breakfast) compartment/cold compartment |
Ready-to-eat foods, packaged products, canned goods, and pickles. | Top shelves or door shelf |
Beverages, bottles, condiments, and snacks. | Door shelf |
Storing Food in the Freezer Compartment
- You can achieve faster cooling by activating the Quick Freeze function 4-6 hours before freezing.
- Allow hot food to reach room temperature before placing it in the freezer compartment.
- Foods to be frozen should be divided into portions large enough for each serving and frozen in separate packages.
- It is recommended to package food before placing it in the freezer.
- To prevent food from going past its expiration date, write the freezing date, storage time, and the name of the food on the package, according to the storage times of different foods.
- Consume thawed food quickly. Thawed food cannot be refrozen unless cooked. It is not safe to consume thawed and refrozen fresh food without cooking it.
- When freezing fresh food, avoid contact between fresh and already frozen foods. Otherwise, the frozen foods will thaw.
Storing Frozen Foods
- When storing food, please follow the storage times specified in these instructions.
- To preserve food quality, try to keep the time between purchase and storage as short as possible.
- Buy frozen foods that are stored at -18°C or lower.
- Avoid buying foods that have ice or similar substances in their packaging. This means the product may have partially thawed and then refrozen. Temperature affects the quality of the food.
- Store food for the time recommended by the manufacturer. Only remove as much food from the freezer as you need.
- Except in extreme environmental conditions, if your product is set to the set values specified in the recommended set value table, food will stay fresh longer in both the fresh food compartment and the freezer compartment.
- Fresh fruits and vegetables may partially freeze if the fresh food compartment is set to a lower temperature.
- The 2-star compartment is suitable for pre-frozen food. Ice cream and ice cubes can be stored there.
- Freeze food only in the 4-star compartment.
Meat and Fish |
Preparation Method | Longest storage period (month) | ||
|---|---|---|---|---|
Meat Products |
Veal | Steak | Cut into 2 cm thick pieces and place foil between them or wrap tightly with plastic wrap. | 6-8 |
Roast | By packaging the meat pieces in a freezer bag or wrapping them tightly with plastic wrap. | 6-8 | ||
Flaked | In small pieces | 6-8 | ||
Schnitzel, chops | By placing foil between the sliced pieces or wrapping them individually in plastic wrap. | 6-8 | ||
Mutton | Chop | By placing foil between the pieces of meat or wrapping them individually with plastic wrap. | 4-8 | |
Roast | By packaging the meat pieces in a freezer bag or wrapping them tightly with plastic wrap. | 4-8 | ||
Flaked | By packaging the chopped meat in a freezer bag or wrapping it tightly with plastic wrap. | 4-8 | ||
Beef | Roast | By packaging the meat pieces in a freezer bag or wrapping them tightly with plastic wrap. | 8-12 | |
Steak | Cut into 2 cm thick pieces and place foil between them or wrap tightly with plastic wrap. | 8-12 | ||
Flaked | In small pieces | 8-12 | ||
Boiled meat | By packaging it in small portions using freezer bags. | 8-12 | ||
Mince | Unseasoned, in flat packages. | 1-3 | ||
Offal (parts) | In pieces | 1-3 | ||
Sausage - Salami | Even if it's in a casing, it must be packaged. | 1-3 | ||
Ham | By placing foil between the sliced pieces. | 2-3 | ||
Poultry and game animals | Chicken and Turkey | Wrapped in foil | 4-6 | |
Goose | Wrap in foil (portions should not exceed 2.5 kg) | 4-6 | ||
Duck | Wrap in foil (portions should not exceed 2.5 kg) | 4-6 | ||
Deer, Rabbit, Roe Deer | Wrap in foil (portions should not exceed 2.5 kg, and the bones should be removed). | 6-8 | ||
Fish and seafood | Freshwater fish (Trout, Carp, Pike, Catfish) |
After thoroughly cleaning the insides and scales, it should be washed and dried, and the tail and head should be cut off if necessary. | 2 | |
Lean fish (Sea bass, Turbot, Sole) | 4-6 | |||
Oily fish (Bonito, Mackerel, Bluefish, Red Mullet, Anchovy) | 2-4 | |||
shellfish | Cleaned and in bags. | 4-6 | ||
Caviar | In its packaging, in an aluminum or plastic container. | 2-3 | ||
"The storage times indicated in the table are based on a storage temperature of -18°C."
Vegetables and Fruits |
Preparation Method | Longest storage period (month) |
|---|---|---|
Ayşekadın and Pole Beans | After washing and cutting into small pieces, blanch for 3 minutes. | 10-13 |
Pea | After cleaning and washing, blanch for 2 minutes. | 10-12 |
Cabbage | After cleaning, blanch for 1-2 minutes. | 6-8 |
Carrot | After cleaning and slicing, blanch for 3-4 minutes. | 12 |
Pepper | After cutting off the stem, splitting it in half and removing the seeds, blanch it for 2-3 minutes. | 8-10 |
Spinach | After washing and cleaning, blanch for 2 minutes. | 6-9 |
Leek | After chopping, blanch for 5 minutes. | 6-8 |
Cauliflower | Separate the leaves, cut the center into pieces, and then blanch it in a little lemon water for 3-5 minutes. | 10-12 |
Aubergine | After washing, cut into 2cm pieces and blanch for 4 minutes. | 10-12 |
Courgette | After washing, cut into 2cm pieces and blanch for 2-3 minutes. | 8-10 |
Mushroom | Lightly sauté in oil and squeeze lemon over it. | 2-3 |
Sweetcorn | After cleaning, package them with the cob or in individual pieces. | 12 |
Apples and Pears | Peel the skin, slice it, and blanch it for 2-3 minutes. | 8-10 |
Apricots and peaches | Cut it in half and remove the seeds. | 4-6 |
Strawberries and Raspberries | By washing and sorting | 8-12 |
cooked fruit | By adding 10% sugar to the container | 12 |
Plum, Cherry, Sour Cherry | After washing and removing the stems | 8-12 |
"The storage times indicated in the table are based on a storage temperature of -18°C."
Dairy products | Preparation Method | Longest Storage Period (Months) | Storage Conditions |
|---|---|---|---|
Cheese (excluding feta cheese) | In slices, with foil placed in between. | 6-8 | For short-term storage, it can be left in its original packaging. For long-term storage, it should also be wrapped in aluminum or plastic foil. |
Butter, margarine | In its own packaging | 6 | In its original packaging or plastic containers |
"The storage times indicated in the table are based on a storage temperature of -18°C."
"The quantity of fresh food that can be frozen within a specific time period is indicated on the type label."
- Compartment temperatures rise prominently if compartment door is opened and closed frequently and kept open for a long time, this can reduce the life span of the food and cause the food to spoil.
- In order not to cause odour and taste changes, the food should be stored in the closed containers.
- To achieve a better and homogeneous cooling, place the food separately in a way that cold air can wander through them.
- Provide air flow by leaving a space between the food and internal wall. If you lean the food against the rear wall, the food may freeze.
- Bring cooked hot meals to the room temperature before placing them in the refrigerator. Then, you can place the tepid meal in the lower shelves of your refrigerator. Place warm foods away from perishable foods.
- Defrost your frozen food in the fresh food compartment. Thereby, you can cool fresh food compartment by using frozen food and save energy.
- Storing unripe tropical fruits (mango, melon varieties, papaya, banana, pineapple) in the refrigerator may speed up the ripening process. This is not recommended because it will cause shorter storage time.
- You should store onions, garlics, gingers and other root vegetables in dark and cold room conditions, not in the refrigerator.
- If you notice that a food has spoiled in the refrigerator, throw away that food and clean the accessories which have come into contact with it.
- In order to cool the meals like soups and stews, which are cooked in the large pots, quickly, you can put them in the refrigerator by separating them into their own shallow containers.
- Do not place unpackaged food close to eggs.
- Keep the fruits and vegetables separately and store each variety together (for example; apples with apples, carrots with carrots).
- Take green vegetables out of the plastic bag and place them in the refrigerator after wrapping them in a paper towel or drying cloth. If you wash this type of food before placing them in the refrigerator, remember to dry them.
- You can both create a damp environment and provide an air flow by keeping fruits and vegetables, which are prone to drying, in the perforated or unsealed plastic bags.
- 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 chill compartment and freezer compartment.
Placing the food
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
Recommended Set Values Table
Fridge Compartment Setting | Remarks |
|---|---|
4°C | This is the default, recommended setting. This setting is recommended if ambient temperature is below 30°C. |
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 for 24 hours at -18°C or lower.
Food can only be preserved for extended periods at temperatures of -18°C and below.
You can preserve the freshness of food items for months (in a deep freezer at temperatures of -18°C and lower).
Foods to be frozen should not be brought into contact with previously frozen foods to prevent partial thawing.
To extend the storage time of frozen vegetables, blanch them and drain the water. After draining, place them in airtight containers and put them in the freezer. Foods such as bananas, tomatoes, lettuce, celery, hard-boiled eggs, and potatoes 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 threatens human health.
Food Placement
Freezer compartment shelves: Various frozen foods such as meat, fish, ice cream, vegetables, etc.
Refrigerator compartment shelves: Food in pots, covered dishes and covered containers, eggs (in a covered container)
Refrigerator compartment door shelves: Small, packaged food or beverages
Vegetable storage: Vegetables and fruits
Fresh food compartment: Deli products (breakfast items, meat products to be consumed quickly)