Fhiaba Classic Series User Manual - page 22
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Food Conservation
When placing in the refrigerator your meat, fish or poultry, leave
these in their original packaging, unless the packaging is ripped or
punctured. Repeated manipulation could introduce bacteria into
these foods.
To keep food in the freezer is a good idea to use freezer containers,
with plastic freezer bags or aluminum foil around the freezer contain-
ers if you intend to conserve the food for more than two months. This
will minimize dehydration and quality deterioration
Label and date the packages
To keep foods in the refrigerator, wrap these in plastic film or deposit
them in plastic containers or vacuum packed containers to avoid dry-
ing. Always mark with the date the packages or containers.
Be careful to correctly position the food items on the shelves in a way
that does not obstruct the air circulation vents inside the compartment.
When preparing food
When cooking food
When you have leftovers
Wash all items that have come in contact with food
Carefully wash hands before and after contact with food
Sterilize containers, utensils and kitchen tools that have come into
contact with meat, fish and poultry.
Sterilize sponges used to wash kitchenware weekly.
Use plastic gloves if you have any hand condition.
Defrost foods in the refrigerator or in the microwave oven, not on
the countertop. If you use a microwave oven to defrost food, cook
the food immediately.
Marinate food only in the refrigerator.
Rinse fish and poultry before cooking.
Avoid contamination when preparing dishes. Keep raw meat, fish,
poultry and their liquids away from other food items.
For example, do not use the same surface in the same utensils for pre-
paring meat, fish, poultry and vegetables.
Keep your cutting boards perfectly clean, whether in wood or plastic.
Wash these with warm water and soap, and rinse with a diluted dis-
infecting solution.
Do not taste raw or partially cooked meat, poultry, fish and eggs.
Cook meat at a temperature of 75°C (167°F) or higher.
For cuts of meat over 5 cm, use a meat thermometer to check the
temperature. For thinner cuts of meat, to check if it is cooked, check
the color of the juice and whether it is clear or pink.
If you are cooking meat which is not yet defrosted, increase the
cooking time one and half times the normal duration.
Bear in mind that roasted meat and poultry, when cooked in the
oven, need temperatures of 160°C (320°F) or higher.
Cook the egg whites and yolks until they are well done.
Do not use the same containers that have contained raw or partially
cooked eggs.
If your oven or microwave is equipped with a probe for temperature
control, use it.
Keep leftovers in the refrigerator or in the freezer in small closed con-
tainers. Before placing them in the refrigerator, make sure that they
have cooled off. Therefore let at least two hours pass after cooking
and make sure that there is adequate air circulation around the con-
tainer, so that the food can cool off quickly.
Date leftover containers and use them within the recommended time.
Completely cover and heat leftovers before serving.
Boil sauces and soups. Consume leftovers after they have been
heated to a temperature of at least 75°C (167°F).
If you think the food is gone bad, or when in doubt, throw it away.
When placing foods in