Storage
of
foods
Butter can become tainted by strong smelling foods so it is best stored in a sealed container.
Red meat
Poultry
Fish and seafood
Precooked foods and leftovers
Vegetable container
Undesirable changes will occur at low temperatures such as softening of the flesh, browning
and/or accelerated decaying
FOOD
Location(Refrigerator chamber)
Butter, cheese
Upper door rack
Eggs
Door rack
Fruit, vegetables, salad
Crisper
Meat, sausage, cheese, milk
Lower area (lowest shelf 1 crisper
cover)
Dairy products, canned food,
cans
Upper area or door rack
Drinks, bottles, tubes
Door rack
FOOD
Location(Freezer chamber)
Small frozen food
Door rack
Packaged frozen foods
Freezer drawer
Fish,meat,ice cream
Lower area(lower shelf or drawer)
Operation
Do not refrigerate avocados (until they are ripe), bananas and mangoes.
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 6°C for long periods:
Citrus fruit, melons, aborigines, pineapple, papaya, curette, passion fruit, cucumber,
peppers, tomatoes.
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.
Place fresh red meat on a plate and loosely cover with waxed paper, plastic wrap or foil.
Store cooked and raw meat on separate plates. This will prevent any juice lost from the
raw meat from contaminating the cooked product.
Fresh whole birds should be rinsed inside and out with cold running water, dried and placed
on a plate. Cover loosely with plastic wrap or foil
Poultry pieces should also be stored this way. Whole poultry should never
be stuffed until just before cooking, otherwise food poisoning may result.
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. lf 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.
Eggs should be stored in the fridge compartment.
