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Thomson THD 300 NF Manual

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8
Precooked foods and leftovers
These should be stored in suitable covered containers so that the food
will not dry out.
Keep for only 1 – 2 days.
Reheat leftovers only once and until steaming hot.
Vegetable and fresh fruit
The vegetable container is the optimum storage location for fresh fruit and
vegetables.
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.
Undesirable changes will occur at low temperatures such as softening of the flesh, browning and/or
accelerated decaying.
Do not refrigerate avocados (until they are ripe), bananas, mangoes.
FREEZING AND STORING FOOD IN THE FREEZER COMPARTMENT
Use the freezer compartment:
To store deep-frozen food.
To make ice cubes.
To freeze food.
Note: Ensure that the freezer compartment door has been closed properly.
Purchasing frozen food
Packaging must not be damaged.
Use by the ‘use by /best before/best by/’ date.
If possible, transport deep-frozen food in an insulated bag and place quickly in the freezer
compartment.
Storing frozen food
Store at -18°C or colder. Avoid opening the freezer compartment door unnecessarily.
Freezing fresh food
Freeze fresh and undamaged food only.
To retain the best possible nutritional value, flavour and colour, vegetables should be blanched before
freezing.
Aubergines, peppers, zucchini and asparagus do not require blanching.
Note: Keep food to be frozen away from food which is already frozen.
The following foods are suitable for freezing:
Cakes and pastries, fish and seafood, meat, game, poultry, vegetables, fruit, herbs, eggs without shells,
dairy products such as cheese and butter, ready meals and leftovers such as soups, stews, cooked meat
and fish, potato dishes, soufflés and desserts.
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