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Storing fresh food correctly

Quality is the absolute number one priority for where all food is concerned. This applies to the whole product chain – from the producer to storage and processing, right through to the delivery of the product to your door.
It is important to us that the food reaches your plate fresh and that there is no compromise on quality. Therefore, there are a number of basic rules to observe when storing food products at home.

Your fridge – the modern-day pantry

The perfect temperature for your fridge is between +2 °C and +5 °C. At these temperatures, most bacteria will only grow very slowly.
Modern fridges usually have different temperature ranges. As such, certain storage spaces are particularly well suited for storing certain types of food. Furthermore, it is important to check the inside temperature of your fridge on a regular basis using a separate thermometer.

Information on ideal storage conditions

  • Store in the freezer: at min. -18 °C
  • Store in the refrigerator: at +2 °C to +5 °C
  • Store in a cool place: at temperatures of up to +15 °C, but not in the fridge
  • Store at room temperature: at +18 °C to +22 °C
  • Store in a dry place: in a dry place at max. 70% humidity
  • Store in a dark place: protect from direct light
  • Store in a cool, damp place: at +6 °C to +15 °C and between 70% and 90% humidity

Storing fruit

Most fruit is best stored in a cool, dark place. However, the fruit & vegetable drawer of your fridge is not always the best place for all fruit. Citrus and other tropical fruits are best kept in a cool storeroom or simply in the kitchen or in a fruit bowl.

Storing vegetables and potatoes

Most vegetables should be stored in a cool, dark place. They are best kept in the fruit and vegetable drawer of your fridge or in a cool storeroom. Vegetables will wilt quicker and lose vitamins if stored at higher temperatures. 

Storing salad

Due to its delicate nature, salad is one of the more sensitive food types. Salad should be stored unwashed in the fruit & vegetable drawer of your fridge. Limp leaves should be removed where possible to preserve the shelf life of the salad.

Storing mushrooms

Mushrooms keep for around two days in the fridge. However, they taste best if used as soon as they have been purchased. Mushrooms that are moldy or rotten should be thrown away immediately. Fresh mushrooms can be identified by their fresh, specific smell and their smooth, unmarked surface.

Storing nuts and seeds

Nuts and seeds should be stored in a cool, dark and dry place in their original packaging or in sealed containers. If stored for too long, nuts and seeds can become rancid or moldy.