Operation Manual

• Eggscanbestoredinthefridge.

Redmeat

• Placefreshredmeatonaplateandlooselycoverwithwaxedpaper,plastic

wraporfoil.

• Storec ookedandrawmeatonseparateplates.Thiswillpreventanyjuice

lostfromtherawmeatfromcontaminatingthecookedproduct.

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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.

• Coolandrefrigeratecookedpoultryquickly.Removestuffingfrompoultry

andstoreseparat ely.



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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,tak e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.

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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.

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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

• 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.

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Adjustingthevegetablecontainerhumidity 

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