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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.
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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 foods and leftovers
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These should be stored in suitable covered containers so
that the food will not dry out.
•
Keep for only 1 – 2 days.
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Reheat leftovers only once and until steaming hot
Vegetable container
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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.
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Undesirable changes will occur at low temperatures such as
softening of the flesh, browning and/or accelerated decaying.
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Do not refrigerate avocados (until they are ripe), bananas,
mangoes.
KEEPING FOOD IN THE FREEZER
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The packaging must not be damaged.
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Use before `use before/better before' date.
•
If possible, move frozen foods in an insulated bag and place
them quickly in the freezer.
•
Make sure the door closes properly.
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Frozen food storage: store at -18°C or colder. Avoid opening
the freezer door unnecessarily.
Summary of Contents for R12051B03
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