Hotpoint RTA 41 manual Fruits and Vegetables

FOOD STORAGE

Fruits and Vegetables

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Apples and Pears	Peel and cut into slices.	2’	In Containers (cover	12	In refrigerator very
			with syrup)		slowly.
Apricots, Peaches,	Peel and pit.	1’ / 2’	In Containers (cover	12	In refrigerator very
Cherries and Plums			with syrup)		slowly.
Strawberries			In Containers (cover		In refrigerator very
Blackberries and	Rinse and fry.			10 / 12
			with sugar)		slowly.
Raspberries
Cooked Fruit	Cut, cook and strain.		In Containers (add	12	In refrigerator very
			10% sugar)		slowly.
Fruit Juice	Wash, cut and crush.		In Containers (sugar	10 / 12	In refrigerator very
			to taste)		slowly.
	Remove leaves, cut head into
Cauliflower	small pieces and blanch in	2’	Plastic Baggies	12	Not required.
	water and a little lemon
	juice.
Cabbage and Brussel	Wash and cut into small	1’ / 2’	Plastic Baggies	10 / 12	At room temperature.
Sprouts	pieces.
Peas	Shell and wash.	2’	Plastic Baggies	12	Not required.
French Beans	Wash and slice if required.	2	Plastic Baggies	10 / 12	Not required.
Carrots, Peppers and	Peel, wash and slice if	3’ / 4’	Plastic Baggies	12	Not required.
Turnips	necessary.
Mushrooms and	Wash, peel and cut up.	3’ / 4’	Plastic Baggies or	6	At room temperature.
Asparagus			Containers
Spinach	Wash and mince.	2’	Plastic Baggies	12	At room temperature.
Vegetable for Soups	Wash and cut up in small	3’	Plastic Baggies or	6 / 7	Not required.
	pieces.		Containers
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Bread			Plastic Baggies	4	At room temperature
					and in the oven.
					About 10 minutes at
Cakes			Plastic Baggies	6	room temperature, cook
					at 100/200°C.
Cream			Plastic Containers	6	At room temperature or
					in refrigerator.
Butter			In original wrapping	6	In refrigerator.
			or tinfoil
Boiled Food or			Plastic or Glass	3 / 6	At room temperature or
Vegetable Soup			Containers		in hot water.
Eggs			Freeze without shells	10	At room temperature or
			in small containers		in refrigerator.

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