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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.
F
REEZING AND STORING OF FOOD IN THE FREEZER COMPARTMENT
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
P
RECOOKED FOOD AND LEFTOVERS
C
RISPER
P
URCHASING OF FROZEN FOOD
~ 90 ~
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