Waterford Precision Cycles Freestanding 30 Storage Zones In The Refrigerator, Storing Frozen Food

USING THE REFRIGERATOR EFFICIENTLY

Storage Zones In The Refrigerator

Due to the natural circulation of the air in the appli- ance, there are different temperature zones in the refrigerator chamber.

Coldest Area

The coldest area is directly above the vegetables drawers. Use this area for all delicate and highly perishable food e.g.

*Fish, meat, poultry

*Sausage products, ready meals

*Dishes or baked goods containing eggs or cream

*Fresh dough, cake mixtures

*Pre-packed vegetable and other fresh food

with a label stating it should be kept at a temperature of approx 4oC.

Warmest Area

The warmest area is in the top section of the door. Use this for storing butter and cheese.

Food That Should Not Be Stored In A Refrigerator

Not all food is suitable for storing in the refrigerator. These include:

*Fruit and vegetables which are sensitive to cold, such as bananas, avocado, papaya, passion fruit, aubergines, peppers, toma- toes and cucumbers.

*Fruit which is not yet ripe

*Potatoes

*Some hard cheeses, e.g. Parmesan

Storing Food Correctly

Store food covered or packaged. This will prevent:

*Food smells or tastes form affecting other foods.

*Food from drying out

*Any 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 & Vegetables

Fruit and vegetables can be stored loose in the veg- etable drawers. However, you should bear in mind that some types of vegetables release a natural gas (e.g. apples, apricots, pears, nectarines, peaches, plums, avocado and figs) which speeds up the rate at which food perishes. Some fruit and vegetables react strongly to this gas and should not be stored together (e.g. kiwis, broccoli, cauliflower, Brussels sprouts, mangos, honeydew melons).

USING THE FREEZER EFFICIENTLY

Maximum Freezing Capacity

To ensure food is frozen thoroughly and as quickly as possible, the maximum freezing capacity (12kg/24h) must not be exceeded.

Storing Frozen Food

When buying frozen food to store in the freezer check:

*That the packaging is not damaged

*The use-by-date

*The temperature at which the frozen food is being stored in the shop. The length of time it

can be kept is reduce if it has been stored at a temperature warmer than -18oC.

Store the food in the freezer as soon as possible.

Home Freezing

Only freeze fresh food which is in good condition.

Hints on home freezing:

*The following types of food are suitable for freez- ing: fresh meat, poultry, game, fish, vegetables, herbs, fresh fruit, dairy products, pastry, left- overs, egg yolks, egg whites and a range of pre- cooked meals.

*The following types of food are not suitable for freezing: grapes, lettuce, radishes, sour cream, mayonnaise, eggs in their shells, onions, whole raw apples and pears.

*To retain colour, taste and vitamin C, vegetables should be blanched after they have been trimmed and washed. To blanch: bring a large saucepan of water to the boil, immerse the veg- etables in the fast boiling water for 2-3 minutes, depending on variety. Remove and plunge into ice-cold water to cool quickly. Drain and pack ready for freezing.

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