Proline PLC234SL Manuel D'utilisation page 24

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 and fresh fruit
• 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, aubergines, pineapple, papaya, courgettes,
passion fruit, cucumber, peppers, tomatoes.
EN-6