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Storing food
Refrigeration reduces the rate of food spoilage.
Ensure that the food is of the freshest possible quality to maximize the shelf life of perishable foods.
The following is a general guide to help promote longer food storage.
Fruit / Vegetables
Fruit and vegetables should be loosely enclosed in a
plastic material e.g. wrap, bags (do not seal) and placed
in the vegetable case to minimize moisture loss.
Dairy Products & Eggs
• Most dairy products have their best-before date on
the outer packaging which informs the recommended
temperature and shelf life of the foods.
• Eggs should be stored in the Egg pocket.
Meats / Fish / Poultry
• Place on a plate or a dish and cover with paper or
plastic wrap.
• For larger cuts of meat, fish, or poultry, place to the rear
of the shelves.
• Ensure all cooked food is wrapped securely or placed in
an airtight container.
For best freezing
• Quality of foods should be fresh.
• Freeze small quantities of food at a time in order to
freeze them quickly.
• Food should be properly sealed or covered tightly.
• Place foods in the freezer evenly.
• Label bags or containers to keep an inventory of
freezing food.
Advice for preventing dew or frost
inside the refrigerator
• Keep the door securely closed. If the food falls down,
it may cause a gap between the cabinet and the door.
Move it back to the shelf or the pocket.
• Food with high-moisture should be stored in airtight
container or sealed tightly.
Note
• Evenly place the food on the shelves to allow the
cooling air to circulate efficiently.
• Hot foods should be cooled before storing. Storing hot
foods increases the temperature in the unit and the risk
of food spoilage.
• Do not block the outlet and inlet of the cool air
circulating circuit with foods or containers; otherwise
the foods is not be evenly cooled throughout the
refrigerator.
Do not place food on shaded area.
This may lead to the food freezing.
IN
OUT
Do not place food directly in
front of cold air outlet.
This may lead to the food
freezing.
EN-6
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