Fisher & Paykel RF170, RF135 installation instructions Storing food in your refrigerator

Red meat

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Place fresh red meat on a plate and loosely cover with waxed paper,

plastic wrap or foil.

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Store cooked and raw meat on separate plates. This will prevent any

juices lost from the raw meat contaminating the cooked product.

Poultry

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Fresh whole birds should be rinsed inside and out with cold running

water. Dry and place on a plate. Cover loosely with plastic wrap or foil.

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Poultry pieces should also be stored this way. Whole poultry should never

be stuffed until just before cooking, otherwise food poisoning may result.

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If storing overnight or longer, take particular care to select very fresh fish.

Whole fish should be rinsed in cold water to remove loose scales and

dirt and then patted dry with paper towels. Place whole fish or fillets in

a sealed plastic bag.

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Keep shellfish chilled at all times. Use within 1 – 2 days.

Precooked foods and leftovers

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These should be stored in suitable covered containers so that the food

will not dry out.

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Keep for only 1 – 2 days.

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Reheat leftovers only once and until steaming hot.

Fruit and vegetable bins

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Although most fruit and vegetables keep best at low temperatures, take

care not to store the following at temperatures of less than 47°F (7°C) for

long periods: citrus fruit, tropical fruit, tomatoes, cucumbers.

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Undesirable changes will occur at low temperatures such as softening of

the flesh, browning, accelerated decaying and or loss of flavor.

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Do not refrigerate avocados (until they are ripe), bananas, mangoes

or pepinos.

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If possible store fruit and vegetables separately, i.e. fruit in one bin and

vegetables in the other.

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Each fruit and vegetable bin has a humidity control slide that can be

adjusted depending on what is stored in the bins. For more information

on using the Humidity Control refer to page 26.