THOMSON THNF178EBI Manuel D'utilisation page 19

Red meat

Place fresh red meat on a plate and loosely cover 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.
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
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 and fresh fruit
The vegetable containers are the optimum storage location for
fresh fruit and vegetables.
Take care not to store the following at temperatures ofl ess than
7°C for long periods:
Citrus fruit, melons, aubergines, pineapple, papaya, courgettes,
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, mangoes.
Humidity control slider
The vegetable containers have a sliding humidity control setting that ranges from "Fruits " to
"Vegetables". Set this control to the appropriate position depending on your food.
in cold water to remove loose scales
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