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Les langues disponibles
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 container
• 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.
• 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.
MAKING ICE CUBES
Fill the ice cube tray (not supplied) with ¾ full of drinking
water and place in the ice box.
If the ice cube tray is stuck to the ice box, loosen with a
blunt tool only.
To loosen the ice cubes, twist the ice cube tray slightly or
hold briefly under flowing water.
NOTE:
• This ice box is not a true ice-making or freezer compartment, and
may not keep ice cream frozen, or freeze items.
• The temperature in this ice box does not get cold enough to freeze
food safely. A colder setting can be used, but other items in the
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