Pkm GK 225.4 A+EB Bedienungsanleitung Seite 62

Store cooked and raw meat on separate plates. This will prevent any juice lost from
the raw meat from contaminating the cooked product.
Poultry
Fresh whole birds should be rinsed inside and out with cold running water, dried and
placed 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.
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 1-2 days.
Reheat leftovers only once and until steaming hot.
Vegetable container
The vegetable container is the optimum storage location for fresh fruit and
vegetables.
Take care not to store the following at temperatures of less than 7°C for long periods:
Citrus fruit, melons, aborigines, pineapple, papaya, curettes, 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.
Freezing and storing food in the freezer compartment
To store deep-frozen food.
To make ice cubes.
To freeze food.
Note: Ensure that the freezer compartment door has been closed properly.
Purchasing frozen food
Packaging must not be damaged.
Use by the 'use by /best before/best by/' date.
If possible, transport deep-frozen food in an insulated bag and place quickly in the
freezer compartment.
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