Storage of fresh food in the refrigerator
Food should always be covered tightly with foil, plastic film, placed in bags or stored
in airtight containers. This will prevent food from dehydrating and prevent the strong
smell of some foods transferring to milder ones.
To store raw meat wrap in polythene bags or airtight containers and place on the
lowest shelf.
Do not allow raw meat to come into contact with cooked foods. For safety, only store
raw meat for two or three days. Fruit and vegetables should be thoroughly cleaned
and placed in the vegetable/ salad bin.
Milk and other liquids should be sealed with lids and placed in the bottle shelf on the
door.
Store frozen food
When using the freezer for the first time or after defrosting, turn the thermostat
temperature control to setting 7 for at least two hours before introducing the food to
be stored, Then adjust to your preferred setting.
All frozen food products you purchase should be placed in the freezer as soon as
possible to avoid the frozen food from defrosting.
Storage recommendations printed on the packaging of frozen food by the
manufactures should always be followed.
Freezing fresh food
Ensure that your freezing operations are carried out under the most hygienic
conditions, as freezing alone does not sterilise the food. Never put hot or even warm
foodstuffs into the freezer. Prior to storing the food, pack it in plastic bags, aluminium
foil or freezer containers and place into the freezer without putting them in contact
with food that has already been frozen. See the technical data sheet at the rear of this
booklet for the maximum permissible amount in kilograms of fresh food that can be
frozen in any 24 hour period with a room temperature of 25C Never freeze more than
the maximum permissible.
Making ice cubes
Pour water into the ice cube tray until it is two thirds full and place into the freezer.
Ice cubes will form in approximately 2 to 3 hours. The ice cube can be easily removed
by twisting the ice cube tray or running under cold water for a short time.
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