Pkm KS 120.4A+ EB, Instruction 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.
P
OULTRY
¾
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.
¾
Poultry pieces should also be stored this way.
¾
Whole poultry must only be filled immediately before cooking to avoid food
poisoning.
F
ISH 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 fish.
¾
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.
¾
Keep shellfish chilled at all times. Use within 1 – 2 days.
P
RECOOKED 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 Reheat leftovers once only and until steaming hot.
C
RISPER
¾ The crisper is the optimum storage location for fresh fruit and vegetables.
¾
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.
¾ Undesirable changes will occur at low temperatures such as softening of the flesh,
browning and/or accelerated decaying.
¾ Do not refrigerate avocados (until they are ripe), bananas and mangoes.