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Progress PKV1245 Manual do Utilizador Página 22

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Type of food Air humidity adjustment Storage time
Onion
"dry”
up to 5 months
Butter
“dry”
up to 1 month
Large pork cuts
“dry”
up to 10 days
Beef, venison, small pork cuts,
poultry
“dry”
up to 7 days
Tomato sauce
“dry”
up to 4 days
Fish, shellfish, cooked meat
products
“dry”
up to 3 days
Cooked seafood
“dry”
up to 2 days
Salad, vegetables Carrots,
herbs, Brussels sprouts, celery
“humid”
up to 1 month
Artichokes, cauliflower, chico-
ry, iceberg lettuce, endive,
lamb’s lettuce, lettuce, leeks,
radicchio
“humid”
up to 21 days
Broccoli, Chinese leaves, kale,
cabbage, radishes, Savoy
cabbage
“humid”
up to 14 days
Peas, kohlrabi
“humid”
up to 10 days
Spring onions, radishes, as-
paragus, spinach
“humid”
up to 7 days
Fruit
1)
Pears, dates (fresh), strawber-
ries, peaches
1)
“humid”
up to 1 month
Plums
1)
rhubarb, gooseberries
“humid”
up to 21 days
Apples (not sensitive to cold),
quinces
“humid”
up to 20 days
Apricots, cherries
“humid”
up to 14 days
Damsons, grapes
“humid”
up to 10 days
Blackberries, currants
“humid”
up to 8 days
Figs (fresh)
“humid”
up to 7 days
Blueberries, raspberries
“humid”
up to 5 days
1) The riper the fruit, the shorter the storage time
Important!
Cakes containing cream and other kinds of
pastry products can be stored in the 0°C
compartment for 2 or 3 days.
Important!
Not to be placed in the 0°C compartment:
• cold sensitive fruit which have to be stor-
ed at cellar or room temperature like
pineapple, bananas, grapefruit, melons,
mango, papaya, oranges, lemons, kiwi
fruit.
• The types of food not mentioned above
should be stored in the refrigerator com-
partment (e.g. all sorts of cheese, cold
cuts, etc.)
Important!
The level of air humidity in the drawers de-
pends on the content of humidity in the
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