Fish And Seafood - yuna FEDORA EKG275 Bedienungsanleitung

➢ Butter can be spoiled by strong smelling foods so it is best stored in a sealed
container.
➢ Eggs should be stored in the fridge compartment.
➢ Place fresh red meat on a plate and cover it with waxed paper, plastic wrap or
foil.
➢ 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
poisoning.
➢ 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.
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ED MEAT
P
OULTRY
F
ISH AND SEAFOOD
P
RECOOKED FOOD AND LEFTOVERS
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