Manual Proline PLCD 330 WD SS (page 35 of 64) (English, Dutch, French)

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x Store cooked and raw meat on separate plates. This will prevent any juice lost from the raw meat from

contaminating the cooked product.

Poultry

x Fresh whole birds should be rinsed inside and out with cold running water,

dried and placed on a plate. Cover loosely with plastic wrap or foil.

x Poultry pieces should also be stored this way. Whole poultry should never be

stuffed until just before cooking, otherwise food poisoning may result.

x Cool and refrigerate cooked poultry quickly. Remove stuffing from poultry

and store separately.

Fish and seafood

x Whole fish and fillets should be used on the day of purchase. Until required,

refrigerate on a plate loosely covered with plastic wrap, waxed paper or foil.

x If storing overnight or longer, take particular care to select very fresh fish.

Whole fish should be rinsed in cold water to remove loose scales and dirt

and then patted dry with paper towels. Place whole fish or fillets in a sealed

plastic bag.

x Keep shellfish chilled at all times. Use within 1 – 2 days.

Precooked foods and leftovers

x These should be stored in suitable covered containers so that the food

will not dry out.

x Keep for only 1 – 2 days.

x Reheat leftovers only once and until steaming hot.

Vegetable and fresh fruit

x The vegetable container is the optimum storage location for fresh fruit and vegetables.

x Take care not to store the following at temperatures of less than 7°C for long

periods:

Citrus fruit, melons, aubergines, pineapple, papaya, courgettes, passion fruit,

cucumber, peppers, tomatoes

x Undesirable changes will occur at low temperatures such as softening of the

flesh, browning and/or accelerated decaying.

x Do not refrigerate avocados (until they are ripe), bananas, and mangoes.

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Proline PLCD 330 WD SS Manual

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