Practical advice

Periodically check the refrigerator temperature, which must be between 0°C and 4°C, and the freezer as well, which is -18°C. After the recommended storage time in the freezer that is about three months, food can be consumed without danger, but their flavor and nutritional value may begin to deteriorate and they may also dry out with the cold. The ideal place to thaw food is the refrigerator. Use the bottom shelf to prevent the flow of liquids onto other foods.