Fish And Seafood - Pkm KS93 B Bedienungsanleitung

➢ Store cooked and raw meat on separate plates. This will prevent any juice lost
from the raw meat from contaminating the cooked product.
➢ 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 poi-
soning.
➢ 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, pep-
pers, 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.
Depending on model.
24
P
OULTRY
F
ISH AND SEAFOOD
P
RECOOKED FOOD AND LEFTOVERS
C
RISPER
68
24