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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. How
-
ever, you should bear in mind that
some types of 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.
Energy saving tips
–
Frequently opening the door or keep
-
ing it open for too long will cause the
temperature in the appliance to rise.
The appliance will have to run more
often in order to maintain the cool
temperature inside the appliance.
Only open the door when you need
to and then only for as long as nec
-
essary.
–
If you organise where you store your
food correctly you should be able to
find things quickly and easily without
allowing the temperature in the appli
-
ance to rise. Sort the food out care-
fully before putting it into the appli-
ance.
– Hot food and drinks must be cooled
to room temperature before placing
them in the appliance.
– Do not store groceries too close to
each other. Space should be left be-
tween individual items for air to circu-
late.
Using the refrigerator section efficiently
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