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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
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 p eriods: 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 refrigera t e avocados (until they are ripe), bananas,
mangoes.
KEEPING FOOD IN THE FREEZER
The packaging must not be damaged.
Use before `use before/better before' date.
If possible, move frozen foods in an insulated bag and place
them quickly in the freezer.
Make sure the door closes properly.
Frozen food storage: store at -18°C or colder. Avoid opening
the freezer door unnecessarily.
Freezing fresh foods: freeze only fresh and undamaged foods.
The following foods are suitable for freezing: cakes and
pastries, fish a nd seafood, meats, poultry, vegetables, fruits,
herbs, shelled eggs, dairy products such as cheese and butter,
ready meals and leftovers such as soups, stews, cooked
meats and fish, potato dishes, soufflés and desserts.
The following foods are not suitab l e for freezing: types of
vegetables usually eaten raw, such as lettuce or radishes, eggs
in shell, grapes, whole apples, pears and peaches, hard - boiled
eggs, yogurt, sour milk, sour cream, and mayonnaise.
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