Manual Wolkenstein FD351.4A NF IX (page 79 of 93) (English, German)

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 Store cooked and raw meat on separate plates. This will prevent any juice lost

from the raw meat from contaminating the cooked product.

POULTRY

 Fresh whole birds should be rinsed inside and outside with cold running water,

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

 Poultry pieces should also be stored this way.

 Whole poultry must only be filled immediately before cooking to avoid food

poisoning.

FISH AND SEAFOOD

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

should be stored in the fridge on a plate which is covered with plastic wrap, waxed

paper or foil loosely.

 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.

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

PRECOOKED FOOD AND LEFTOVERS

 These should be stored in suitable covered containers so that the food will not

dry out.

 Keep for 1-2 days only.

 Reheat leftovers once only and until steaming hot.

CRISPER

 The crisper is the optimum storage location for fresh fruit and vegetables.

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

long periods: citrus fruit, melons, pineapple, papaya, 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 and mangoes.

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Wolkenstein FD351.4A NF IX Manual

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