Fish And Seafood - Pkm KS 120.4A+ EB Bedienungsanleitung

Store cooked and raw meat on separate plates. This will prevent any juice lost
from the raw meat from contaminating the cooked product.
P
OULTRY
Fresh whole birds should be rinsed inside and outside with cold running water,
dried and placed on a plate covered with plastic wrap or foil.
Poultry pieces should also be stored this way.
Whole poultry must only be filled immediately before cooking to avoid food
poisoning.
F
ISH AND SEAFOOD
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.
P
RECOOKED FOOD AND LEFTOVERS
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.
C
RISPER
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.
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