Helpful Hints When Buying And Preparing Food - Zanussi ZSM 705 K Operating And Installation Manual

Helpful hints when buying and preparing food

Care must be taken when handling foods in the
home. Always follow the basic rules of food
hygiene to prevent bacterial and microbial growth
and cross contamination when preparing,
reheating, cooking, cooling, defrosting and
freezing foods:
1. Always ensure food you purchase is of good
quality and in prime condition. Shop at a
reliable source and buy the 'freshest' looking
package - avoid shopworn labels or produce
covered in dust.
2. Avoid buying chilled or frozen products if you
cannot store them straight away. The use of an
insulated container when shopping is advisable.
3. Buy and consume foods prior to the 'Sell by' or
'Best Before' date.
4. When you arrive home, place perishable foods
in the refrigerator or freezer immediately.
Ensure they are well covered to prevent them
drying out and to prevent any possible cross
contamination with bacteria from raw to
cooked foods.
5. Follow the cooking instructions on packets of
prepacked and cook chill foods, but be
prepared to adjust cooking time and
temperatures to suit your particular oven.
For example, the fan oven generally requires
20-25 C lower temperature than conventional
ovens.
6. Always ensure that cook chill foods are
thoroughly re-heated until they are piping hot
throughout.
7. It is preferable to defrost frozen foods slowly in
the refrigerator. Alternatively, a microwave
cooker or the defrost function on your oven
may be used.
8. Always cook defrosted foods immediately after
thawing. Thawed food should never be
refrozen.
9. Joints of meat and poultry should be thoroughly
defrosted before cooking.
10. Cook meat thoroughly - use a meat probe,
which penetrates the joint to check that the
centre temperature has reached the required
temperature (see table below).
MEAT
Beef
Pork
Lamb
11. If not eaten straightaway after cooking, food
should be cooled as quickly as possible
(within one hour) and then refrigerated or
frozen as required. (Do not put hot food into a
Refrigerator or Freezer).
12. In the kitchen keep work tops, chopping
boards and utensils clean with hot soapy water
between preparation stages. Ideally, keep one
chopping board for raw meat and another for
the other foods. Keep your dish cloths and tea
towels clean.
TEMPERATURES
Rare - 60 C
Medium - 70 C
Well Done - 80 C
Well Done - 80 C
Medium - 70 C
Well Done - 80 C
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