21
US
CA
Storing food in your refrigerator
Red meat
■
■
Place fresh red meat on a plate and loosely cover with waxed paper or
plastic wrap or foil.
■
■
Store cooked and raw meat on separate plates. This will prevent any
juices lost from the raw meat contaminating the cooked product.
■
■
Delicatessan meats should be used within the recommended storage time.
Poultry
■
■
Fresh whole birds should be rinsed inside and out with cold running
water. Dry and place 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.
■
■
Cool and refrigerate cooked poultry quickly. Remove stuffing from
poultry and store separately.
Fish and seafood
■
■
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.
■
■
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
■
■
These should be stored in suitable covered containers so that the food
will not dry out.
■
■
Keep for only 1 to 2 days.
■
■
Reheat leftovers only once and until steaming hot.
Fruit and vegetable bins
■
■
Although most fruit and vegetables keep best at low temperatures, take
care not to store the following at temperature of less than 7°C for
long periods: citrus fruit, tropical fruit, tomatoes, cucumbers.
■
■
Undesirable changes will occur at low temperatures such as
softening of the flesh, browning and/or accelerated decaying.
■
■
Do not refrigerate avocados (until they are ripe), bananas, mangoes
or pepinos. If possible store fruit and vegetables separately. ie. fruit
in one bin and vegetables in the other.
Summary of Contents for ActiveSmart RF135
Page 2: ...English Page 1 28 Fran ais Page 29 56...
Page 59: ...57 US CA FR...
