Fish And Seafood; Freezing And Storing Of Food In The Freezer - yuna FROSTER 100 Bedienungsanleitung

➢ 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.
➢ 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
➢ To store deep-frozen food.
➢ To make ice cubes.
➢ To freeze food.
F
ISH AND SEAFOOD
P
RECOOKED FOOD AND LEFTOVERS
C
RISPER
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