Pkm SBS436NFWDIX Instruction Manual page 92

 Whole fish and fillets should be used on the day of purchase. Until required,
they should be stored in the fridge on a plate which is covered with plastic
wrap, waxed paper or foil loosely.
 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.
 These should be stored in suitable covered containers so that the food will
not dry out.
 Keep for 1-2 days only.
 Reheat leftovers once only and until steaming hot.
 The crisper is the optimum storage location for fresh fruit and vegetables.
 Take care not to store the following food at temperatures of less than 7 °C for
long periods: citrus fruit, melons, pineapple, papaya, 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.
F
REEZING AND
 To store deep-frozen food.
 To make ice cubes.
 To freeze food.
NOTICE! Ensure that the door of the freezer compartment has been
closed properly.
F
RESH AND
P
RECOOKED FOOD AND LEFTOVERS
C
RISPER
S
TORING OF FOOD IN THE FREEZER COMPARTMENT
S
EAFOOD
92