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Storing food correctly
Store food covered or packaged. This
will prevent food smells or tastes from
affecting other foods and prevent food
from drying out. The growth of bacteria,
such as salmonella, can be avoided by
setting the correct temperature and
maintaining good standards of hygiene.
Fruit and vegetables
Fruit and vegetables can be stored
loose in the vegetable containers.
However, you should bear in mind that
some types of fruit and vegetables give
off a natural gas which speeds up the
rate at which food perishes. Some fruit
and vegetables react stongly to this
gas and should not be stored together
in the vegetable containers.
Examples of fruit which produce a
large amount of this natural gas are:
Apples, apricots, pears, nectarines,
peaches, plums, avocado pears and
figs.
Examples of fruit and vegetables
which react strongly to the natural
gases given off by other types of fruit
and vegetables are:
Kiwis, broccoli, cauliflower, brussels
sprouts, mangos, honeydew melons,
apples, apricots, cucumbers, tomatoes,
pears, nectarines and peaches.
Different types of unpacked meats
and vegetables must be kept
separate.
To avoid any microbiological cross
contamination these foods may only be
stored together if they are wrapped.
Protein rich foods
Please note that foods rich in protein
deteriorate faster than others.
Shell fish for example deteriorates
faster than fish, and fish deteriorates
faster than meat.
Meat
Store meat in suitable containers, but
uncovered in the low humidity
compartment. (Undo wrappings and
leave containers open.) The surface of
the meat will dry out slightly and protect
it from bacterial growth thus increasing
its storage qualities. To prevent the risk
of bacterial contamination keep meat
stored in suitable containers and do not
let different types of meat come into
direct contact with each other.
Take food out of the Stayfresh (0 °C)
zone approx. 30 - 60 minutes before
using it. The aroma and taste do not
fully develop until the food has
reached room temperature.
Using the refrigerator section efficiently
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