ELV 7DJH ELV 7DJH ELV 7DJH ELV 7DJH ELV 7DJH ELV 7DJH
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 % relative 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. Humidity is kept and can not escape.
+LQWV
� Pay attention to the freshness of the food, especially on the expir y date. Quality and freshness influence the storage time. �� Foods, and especially salad, must be kept well covered or packaged in such a way that they do not dry out and that their flavours and fragrances remain unchanged. Animal food always store packed and dry. � Food rich in proteins will go bad quicker. This means seafood will spoil before fish which in turn will spoil before meat. While storing food in a 0°C compartment storage time for that kind of food can be increased by up to three times as well without loss on quality. � All food stored in a 0°C compartment should be taken out of the drawers roughly 15-30 min before consumption, particularly fruit and vegetables to be consumed without any additional cooking process. Allowing fruit and vegetables to return to room temperature will improve the texture and flavour. � The level of air humidity in the drawers depends on the content of humidity in the stored food, vegetable and fruit and on the frequency of door opening. � The �Vital & frisch� 0°C compartment is also suitable for slow thawing of food. In this case the thawed food can be stored in the �Vital & frisch� 0°C compartment for up to two days. 1RW WR EH SODFHG LQ WKH ³9LWDO IULVFK´ �& FRPSDUWPHQW � FROG VHQVLWLYH IUXLW ZKLFK KDYH WR EH VWRUHG DW FHOODU RU URRP WHPSHUDWXUH OLNH SLQHDSSOH EDQDQDV JUDSHIUXLW PHORQV PDQJR SDSD\D RUDQJHV OHPRQV NLZL IUXLW
