Waterford Precision Cycles Freestanding 70 - Manual (Page 11)

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 4
o C.
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.
USING THE REFRIGERATOR EFFICIENTLY
10
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).
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 -18
o C.
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.
USING THE FREEZER EFFICIENTLY