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Wolkenstein WKG312NF IX-M Manual

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¾ Store cooked and raw meat on separate plates. This will prevent any juice lost
from the raw meat from contaminating the cooked product.
POULTRY
¾ Fresh whole birds should be rinsed inside and outside with cold running wate
r,
dried
and placed on a plate covered with plastic wrap or fo
il.
¾ Poultry pieces should also be stored this way.
¾ Whole poultry must only be filled immediately before cooking to avoid food
poisoning.
FISH AND SEAFOOD
¾ 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.
¾ If storing overnight or longer, take particular care to select very fresh fi
sh.
¾ W
hole fish should be rinsed in cold water to remove loose scales and dirt an
d
then p
atted dry with paper towels. Place whole fish or fillets in a sealed plastic
ba
g.
¾ Keep shel
lfish chilled at all times. Use within 1 – 2
days.
PRECOOKED FOOD AND LEFTOVERS
¾ These should be stored in suitable covered containers so that the food will
not
dry out
.
¾ Keep for 1-2 days only
.
¾ Rehe
at leftovers once only and until steami
ng hot.
CRISPER
¾ The crisper is the optimum storage location for fresh fruit and vegetabl
es.
¾ Tak
e 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
,
pep
pers, tomatoes
.
¾ Undesirable
changes will occur at low temperatures such as softening of the flesh,
browning and/or accelerated decaying
.
¾ Do not r
efrigerate avocados (until they are ripe), bananas and mangoes.
… 96 …


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