Miele Kdn12823s-1 Manual

							Different storage zones
Due to the natural circulation of the air
in the appliance, there are different
temperature zones in the refrigerator.
Cold, heavy air sinks to the lowest
section of the appliance. Make use of
the different zones when placing food
in the appliance.
Warmest area
The warmest areas in the refrigerator
are in the top section towards the front
and in the top of the door. Use this for
storing butter and cheese.
Coldest area
The coldest areas in a refrigerator are
directly above the vegetable containers
and next to the back wall.
Use this for all delicate and highly
perishable food, e.g.
– fish, meat, poultry,
–
sausage products, ready meals,
–
dishes or baked goods containing
eggs or cream,
–
fresh dough, cake mixtures, pizza or
quiche dough,
–
soft cheese and other dairy
products,
–
pre-packed vegetables and other
fresh food with a label stating it
should be kept at a temperature of
approx. 4 °C.Do not store explosive materials in
the appliance or any products
containing propellants (e.g. spray
cans). Danger of explosion.
If storing alcohol with a high
percentage proof, make sure it is
tightly closed, and store upright.
If storing food which contains a lot of
fat or oil, make sure that it does not
come into contact with plastic
components as this could cause
stress cracks.
Food must not touch the back wall of
the refrigerator, as it may freeze to
the back wall.
To allow air to circulate efficiently,
do not pack food too closely
together in the appliance.
Food which should not be
stored in a refrigerator
Not all food is suitable for storing in a
refrigerator at temperatures below 5°C, as
some food is sensitive to cold.
Cucumbers, for example, become glassy,
aubergines bitter and potatoes sweet.
Tomatoes and oranges loose their aroma
and the peel on citrus fruits hardens.
Food which is sensitive to cold
includes:
–
Pineapple, avocado, bananas,
pomegranate, mango, melon,
papaya, passion fruit, citrus fruit
(such as lemons, oranges,
mandarins, grapefruit).
–
Fruit which is not yet ripe
Using the refrigerator efficiently
21 
						

							–Aubergines/egg plant, cucumber,
potatoes, peppers/capiscum,
tomatoes, courgettes/zucchini
–Some hard cheeses, e.g. Parmesan
When shopping for food
The freshness of food when first placed
in the appliance is an important factor
in determining how long it stays fresh.
Always observe the use-by date and
recommended storage temperature.
Time out of the refrigerator e.g. during
transportation should be kept to a
minimum. For example, do not allow
food to stay in a hot car for too long.
Once food has started to deteriorate,
this process cannot be reversed. As
little as two hours outside the
refrigerator can cause food to start
deteriorating.
Storing food correctly
Store food covered or packaged. This
will prevent food smells from affecting
other foods, 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 may be stored
loose in the vegetable containers.
However, you should bear in mind that
aromas and flavours can transfer from
one type of food to another (e.g. carrots
absorb the smell and flavour of onions
very easily). Some food also gives off a
natural gas (ethylene) which speeds up
the rate at which other food perishes.
Some fruit and vegetables react
strongly to this gas and should not be
stored together.
–Examples of fruit and vegetables
which produce a large amount of
this natural gas are:
Apples, apricots, pears, nectarines,
peaches, plums, avocado, figs,
blueberries, melons and beans.
– 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.
Example: Broccoli should not be
stored with apples, as apples
produce a large amount of natural
gas to which broccoli is very
sensitive. The result is a shorter than
expected storage time for the
broccoli.
Using the refrigerator efficiently
22 
						

							Unpacked meats and vegetables
Unpackaged meat and vegetables
should be stored separately. 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.
Shellfish, for example, deteriorates
faster than fish, and fish deteriorates
faster than meat.Meat
Meat should be stored unwrapped.
(Undo wrappings slightly to leave meat
loosely covered, and leave containers
open). This permits air to circulate
around the meat, allowing the surface
to dry slightly, which helps prevent the
growth of bacteria. To prevent the risk
of bacterial cross-contamination, do not
let meat come into direct contact with
other foods.
Using the refrigerator efficiently
23 
						

							Moving the shelves
The shelves can be adjusted according
to the height of the food.
Raise the shelf, and pull it forwards
slightly until the notch at the side is in
line with the shelf support. It can then
be raised or lowered to the required
level.
The raised edge at the back must face
upwards to prevent food from touching
the back of the appliance and freezing
to it.
Stoppers prevent the shelves from
being dislodged by mistake.
Split shelf
In order to accommodate tall items in
the appliance, one of the shelves is
divided. The front section can be
pushed under the rear section.
Push the rear half of the glass shelf
up slightly from below.

At the same time, pull the front half of
the glass shelf forwards slightly and
then push it carefully under the rear
half.
To move the split shelf:

Take both halves of the split glass
shelf out,fit the two brackets onto the supports
on either side at the required height,
and push the glass shelves in one
after the other.
The shelf with the raised edge must
be at the back.
Adjusting the door shelf/bottle
shelf
Push the door/bottle shelf upwards,
then remove it by pulling it forwards.
Replace the door/bottle shelf at the
required position. Ensure that it is
securely pushed back into position.
Adjusting the interior fittings
24 
						

							Maximum freezing capacity
To ensure that fresh food placed in the
freezer freezes through to the core as
quickly as possible, the maximum
freezing capacity must not be
exceeded. The maximum freezing
capacity for freezing within a 24-hour
period is given on the data plate:
Freezing capacity ....kg/24 hrs.
Freezing fresh food
Fresh food should be frozen as quickly
as possible. This way the nutritional
value of the food, its vitamin content,
appearance and taste are not impaired.
Food which takes a long time to freeze
will lose more water from its cells, which
then shrink.
During the defrosting process, only
some of this water is reabsorbed by the
cells; the rest collects around the food.
If food is frozen quickly, the cells have
less time to lose moisture, so they
shrink less. As there is not so much
moisture loss, it is easier for the food to
reabsorb it during the defrosting
process, and very little water collects
around the defrosted food.
Storing frozen food
When buying frozen food to store in
your freezer, check
–that the packaging is not damaged,
–the use-by date,
–the temperature at which the frozen
food is being stored in the shop. The
length of time it can be kept is
reduced if it has been stored at a
temperature warmer than -18 °C.
Buy frozen food once you have
finished the rest of your shopping,
and wrap it in newspaper or use a
cool bag or cool box to transport it.
Store it in the freezer as soon as
possible.
Never re-freeze partially or fully
defrosted food. Consume defrosted
food as soon as possible as it will
lose its nutritional value and spoil if
left for too long. Defrosted food may
only be re-frozen after it has been
cooked.
Freezing and storing food
25 
						

							Home freezing
Only freeze fresh food which is in a
good condition.
Hints on home freezing
–The following types of foodare
suitablefor freezing:
Fresh meat, poultry, game, fish,
vegetables, herbs, fresh fruit, dairy
products, pastry, leftovers, egg
yolks, egg whites and a range of
pre-cooked meals.
–The following types of foodare not
suitablefor freezing:
Grapes, lettuce, radishes, sour
cream, mayonnaise, eggs in their
shells, onions, whole raw apples and
pears.
– To retain colour, taste and vitamin C,
vegetables should be blanched after
they have been trimmed and
washed.
To blanch: bring a large saucepan of
water to the boil, immerse the
vegetables in the fast boiling water
for 2-3 minutes, depending on
variety. Remove, and plunge into
ice-cold water to cool quickly. Drain
and pack ready for freezing.
–
Lean meat freezes better than fatty
meat, and can be stored for
considerably longer.
–
To prevent chops, steaks, cutlets or
rolled meat from freezing together in
solid blocks when packed, separate
with a sheet of plastic freezer film.–Do not season fresh foods or
blanched vegetables before
freezing. Only season cooked food
lightly before freezing, but care
should be taken as the taste of some
spices alters when frozen.
–Do not place hot foods or drinks in
the freezer. This causes already
frozen food to thaw, and increases
the energy consumption
considerably. Allow hot foods and
drinks to cool down before placing
them in the freezer.
Packing
Freeze food in portions.
Unsuitable packing material
- wrapping paper
- grease-proof paper
- cellophane
- bin bags
- plastic carrier bags
Suitable packing material
- plastic freezer film
- freezer bags
- aluminium foil
- freezer containers

Expel as much air as possible from
bags etc. before sealing them, to
prevent freezer-burn on food.

Close the packaging tightly with
- rubber bands
- plastic clips
- string or bag ties
- freezer tape.
Freezer bags may also be sealed
using home heat sealing kits.
Freezing and storing food
26 
						

							Make a note of the contents and the
date of freezing on the packaging.
Before placing food in the freezer
section
When freezing more than 2 kg of
fresh food, switch on the Super
freeze function for some time before
placing the food in the freezer (see
Super freeze).
This also helps to prevent food that is
already in the freezer from starting to
defrost.
Placing food in the freezer
The following maximum capacities
must be observed:
– freezer drawer = 25 kg
– glass cold plate = 35 kg
Food to be frozen must on no
account touch food which is already
frozen to avoid partial thawing.

Make sure that the packaging and
containers are dry to prevent them
sticking together when frozen.
–
Freezing small amounts of food
Place the food in the upper freezer
drawers.

Place the food flat in the bottom of
the drawers so that it freezes through
to the core as quickly as possible.
Please note that when removing the
drawers, the lowest freezer drawer
must always remain in the freezer.
When placing food on the glass cold
plate make sure it does not obstruct
the ventilation gaps at the back.
This is important for problem-free
operation and normal energy
consumption.
–Maximum freezing capacity (see
data plate)
Remove the upper freezer drawers.
Place the food flat on the upper glass
cold plates so that it freezes through
to the core as quickly as possible.
Once frozen:
Place the frozen food in the freezer
drawers and push them back into the
appliance.
– Large items
If you wish to freeze large items such
as a turkey or game, the glass cold
plates between the drawers can be
removed.

Remove the upper freezer drawers
and carefully lift and slide out the
glass cold plates.
Freezing and storing food
27 
						

							Defrosting
Frozen food can be defrosted in
different ways:
–in a microwave oven,
–in an oven using the Fan or
Defrost setting,
–at room temperature,
–in the refrigerator (the cold given off
by the frozen food helps to keep the
other food cold),
–in a steam oven.
PoultryIt is particularly important to
observe food hygiene rules when
defrosting poultry. Do not use the liquid
from defrosted poultry. Pour it away
and wash the container it was in, the
sink and your hands. Danger of
salmonella poisoning.
Ensure thatmeat and fish(e.g mince,
chicken, fish fillets) do not come into
contact with other foods while
defrosting. Catch the liquid and
dispose of it carefully.
Fruitshould be defrosted at room
temperature in its packaging, or in a
covered bowl.
Most vegetablescan be cooked while
still frozen. Just put straight into boiling
water or hot fat. The cooking time is
slightly less than that of fresh
vegetables due to changes in the cell
structure.Never re-freeze partially or fully
defrosted food. Consume defrosted
food as soon as possible as it will
lose its nutritional value and spoil if
left for too long. Defrosted food may
only be re-frozen after it has been
cooked.
Ice cubes
Fill the ice tray three quarters full with
water, and place it in the bottom of
one of the drawers.
Once frozen, use a blunt instrument,
for example a spoon handle, to
remove the ice tray from the freezer.
Ice cubes can be removed easily
from the tray by twisting the tray
gently or by holding it under cold
running water for a short while.
Cooling drinks
Do not store cans or bottles containing
carbonated drinks or liquids which
could freeze in the freezer. The cans or
bottles could explode.
When cooling non-carbonated drinks
quickly in the freezer, make sure bottles
are not left in for more than one hour,
otherwise they could burst.
Freezing and storing food
28 
						

							Refrigerator section
The refrigerator defrosts automatically.
Condensate and frost can build up on
the back wall of the refrigerator section
whilst it is in use. You do not need to
remove this, as it will defrost and
evaporate automatically with the
warmth generated by the appliance.
The condensate is drained away via a
channel and drain hole into an
evaporation system at the back of the
appliance.
Ensure that the condensate channel
and drain hole are kept clean and
are never blocked so that
condensate can flow away without
hindrance.
Freezer section
This appliance is equipped with a Frost
free system. The freezer section
defrosts automatically.
The moisture generated in the
appliance collects on the condenser
and is automatically defrosted and
dissipated from time to time.
This automatic defrosting system
enables the freezer section to remain
permanently ice-free, however, the food
stored in the freezer section will not
defrost.
Automatic defrost
29 
						

							A range of Miele branded cleaning
and conditioning products is
available to order from Miele or
www.miele-shop.com.
Do not let water get into the
electronic unit, into the light or into
the ventilation gaps.
Do not let water get into the
drainage channel and drain hole
when cleaning.
Do not use steam cleaning
apparatus to clean the appliance.
Steam could reach the electrical
components and cause a short
circuit.
The data plate located inside the
appliance must not be removed. It
contains information which is
required in the event of a service
call.
To avoid damaging the surface of
your appliance, do not use:
–
cleaning agents containing soda,
ammonia, acids or chlorides,
–
cleaning agents containing
descaling agents,
–
abrasive cleaning agents, e.g.
powder cleaners and cream
cleaners,
–
solvent-based cleaning agents,
–
stainless steel cleaning agents,
–
dishwasher cleaner,
–
oven sprays,–glass cleaning agents,
–hard, abrasive sponges and
brushes, e.g. pot scourers,
–melamine eraser blocks,
–sharp metal scrapers.
Before cleaning
Switch the appliance off.
Disconnect it from the mains.
Take any food out of the appliance
and store it in a cool place.
Take out any removable parts, e.g.
shelves, for cleaning.
Cleaning the interior and
accessories
Clean the appliance at least once a
month.
Remove soiling immediately to
prevent it from drying on.
Use lukewarm water with a little
washing-up liquid.
The following are dishwasher safe:
–
the butter dish, egg trays, ice cube
tray, freezer tray
(supplied as standard, depending on
model)
–
the shelves and bottle shelf in the
door
–
the butter and cheese compartment
Cleaning and care
30