Miele KFN 8995 SD ED-1 Storing food correctly, Fruit and vegetables, Protein-rich foods, Meat

Using the refrigerator efficiently

Storing food correctly

Store food covered or packaged. This will prevent food smells or tastes from affecting other foods. It also will prevent food from drying out, and from cross-contamination of bacteria. 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, bear in mind that some types of vegetables give off a natural gas that causes surrounding foods to ripen faster. Some fruit and vegetables react strongly to this gas and should not be stored together.

Examples of fruit that produces a large amount of this natural gas are:

Apples, apricots, pears, nectarines, peaches, plums, avocados and figs.

Examples of fruits and vegetables that react strongly to this natural gas are:

Kiwis, broccoli, cauliflower, Brussels sprouts, mangos, honeydew melons, apples, apricots, cucumbers, tomatoes, pears, nectarines and peaches.

Unpacked meats and vegetables

Different types of unpacked meats and vegetables must be kept separate. To avoid any microbiological cross-contamination, these foods must be separately wrapped if they are to be stored together.

Protein-rich foods

Please note that foods rich in protein deteriorate faster than other foods. Shellfish, for example, deteriorates faster than fish, and fish deteriorates faster than meat.

Meat

Meat should be stored loosely covered in suitable containers or packaging. Allowing the surface of the meat to dry slightly helps to prevent the growth of bacteria. To prevent the risk of bacterial cross-contamination, meat should not be allowed to touch other foods.

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