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P
RECOOKED FOOD AND LEFTOVERS
C
RISPER
F
REEZING AND STORING OF FOOD IN THE FREEZER COMPARTMENT
P
URCHASING OF FROZEN FOOD
➢
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.
➢
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.
➢
These should be stored in suitable covered containers so that the food will not
dry out.
➢
Keep for 1-2 days only.
➢
Reheat leftovers
once
only and until steaming hot.
➢
The crisper is the optimum storage location for fresh fruit and vegetables.
➢
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.
➢
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 and mangoes.
➢
To store deep-frozen food.
➢
To make ice cubes.
➢
To freeze food.
NOTICE!
Ensure that the door of the freezer compartment has been
closed properly.
➢
The packaging must not be damaged.
➢
Use by the „use by / best before / best by /‟ date.
F
ISH AND SEAFOOD
