User manual MIELE K 8967 S ED-1

[. . . ] Operating and installation instructions Refrigerator with StayFresh section K 8967 S ed-1 To avoid the risk of accidents or damage to the appliance, it is essential to read these instructions before it is installed or used for the first time. G M. -Nr. 06 777 930 Contents Guide to the appliance . 13 Switching off for longer periods of time . in the refrigerator section and in the StayFresh zone . [. . . ] The humidity level will also be affected by the moisture content of the food being stored and how often the compartment is opened. Low humidity level , ^ To set a humidity level of approx. 45 %, slide the control for the humidity controlled compartment over to the left , . This humidity level is suitable for storing particularly delicate food such as fresh fish, shell fish, meat, poultry, sausage, dairy products and salads. Keep food covered or packaged in this compartment with the exception of meat. High humidity level ^ To set a humidity level of approx. 90 %, slide the control for the humidity controlled compartment over to the right -. This humidity level is suitable for storing fresh produce such as vegetables, salad, herbs, and seasonal fruit. Store these types of food uncovered in the compartment. Food which should not be stored in a refrigerator Not all food is suitable for storing in the refrigerator. These include: ­ Fruit and vegetables which are sensitive to cold, such as bananas, avocado pears, papaya, passion fruit, aubergines/eggplant, peppers/capsicum, tomatoes and cucumbers ­ Fruit which is not yet ripe ­ Potatoes ­ Some hard cheeses, e. g. Parmesan 21 Using the refrigerator efficiently Storing food correctly Store food covered or packaged. This will prevent food smells or tastes from affecting other foods, and prevent food from drying out and also any cross-contamination of bacteria. The growth of bacteria, such as salmonella, can be avoided by setting the correct temperature and maintaining good standards of hygiene. Fruit and vegetables Fruit and vegetables can be stored loose in the vegetable containers. However, you should bear in mind that some types of vegetables give off a natural gas which speeds up the rate at which food perishes. Some fruit and vegetables react strongly to this gas and should not be stored together. Examples of fruit which produce a large amount of this natural gas are: Apples, apricots, pears, nectarines, peaches, plums, avocado pears and figs. Examples of fruit and vegetables which react strongly to the natural gases given off by other types of fruit and vegetables are: Kiwis, broccoli, cauliflower, Brussels sprouts, mangos, honeydew melons, apples, apricots, cucumbers, tomatoes, pears, nectarines and peaches. Different types of unpacked meats and vegetables must be kept separate. To avoid any microbiological cross-contamination, these foods may only be stored together if they are wrapped. Protein rich foods Please note that foods rich in protein deteriorate faster than others. Shell fish for example deteriorates faster than fish, and fish deteriorates faster than meat. [. . . ] Refitting the handle: Please make sure you follow the instructions below carefully when you refit the handle. The door seal will be damaged if the handle is fitted incorrectly. ^ Slide the side section of the handle d into the guides on the mounting plate until it clicks into place. It is important to check that the side section of the handle d does not come into contact with the door seal when opening the door, as this would damage the door seal permanently. [. . . ]