FHIABA S7490TST3 [17/26] Food preservation
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FHIABA S7490TST3 [17/26] Food preservation

FHIABA S7490TST3 [17/26] Food preservation
43
9
9.3
www.fhiaba.com ∙ info@fhiaba.com ∙ Tel +39 (0)434 420160 ∙ Fax +39 (0)434 420161
EN
Food Preservation
How to maintain good food quality
Always take the following precautions:
Place any packages of raw meat, sh or poultry in plastic
bags so that they do not drip on other foods.
Purchase meat, poultry and sh last. Do not leave your
groceries in a warm car after shopping. Keep a freezer bag
in your car and use it in case of very high temperatures or
long trips.
Check the production dates and “best before” times on
foods to be sure that they are fresh.
Be very careful when buying fresh foods, and only buy a
quantity that can be consumed during your planned pres-
ervation period.
When possible, let warm foods adjust to room tempera-
ture for at least two hours before placing them in the re-
frigerator, unless you have activated the Shopping function
before.
When buying groceries
When placing foods in
Check the refrigeration temperature of the various com-
partments on the control panel:
The refrigerator temperature must be 8°C (45°F) or lower
and the freezer temperature must be -18°C (0°F)
Follow the recommendations regarding the preservation
times and temperatures indicated in the tables to follow.
Keep raw meat, sh and poultry separate from other
foods and avoid any possible drippings.
When placing in the refrigerator your meat, sh or poultry,
leave these in their original packaging, unless the packag-
ing is ripped or punctured. Repeated handling could intro-
duce bacteria into these foods.
To keep food in the freezer is a good idea to use freezer
containers, with plastic freezer bags or aluminum foil around
the freezer containers, if you intend to preserve the food for
more than two months. This will minimize dehydration and
deterioration
Label and date the packages
To keep foods in the refrigerator, wrap these in plastic lm
or deposit them in plastic containers or vacuum packed
containers to avoid drying. Always mark with the date the
packages or containers.
Be careful to correctly position the food items on the shelves
in a way that does not obstruct the air circulation vents inside
the compartment.
When preparing food
Wash all items that have come in contact with food
Carefully wash hands before and after contact with
food
Sterilize containers, utensils and kitchen tools that have
come into contact with meat, sh and poultry.
Sterilize sponges used to wash kitchenware weekly.
Use plastic gloves if you have any hand condition.
Defrost foods in the refrigerator or in the microwave oven,
not on the countertop. If you use a microwave oven to de-
frost food, cook the food immediately.
Marinate food only in the refrigerator.
Rinse sh and poultry before cooking.
Avoid contamination when preparing dishes. Keep raw
meat, sh, poultry and their liquids away from other food
items.
For example, do not use the same surface or the same uten-
When placing foods in
sils for preparing meat, sh, poultry and vegetables.
Keep your cutting boards perfectly clean, whether made
from wood or plastic.
Wash cutting boards with warm water and soap, and
rinse with a diluted disinfecting solution.
When cooking food
Do not taste raw or partially cooked meat, poultry, sh
and eggs.
Cook meat at a temperature of 75°C (167°F) or higher.
For cuts of meat over 5 cm, use a meat thermometer to
check the temperature. For thinner cuts of meat, to check
if it is cooked, check the color of the juice and whether it is
clear or pink.
If you are cooking meat which is not yet defrosted, in-
crease the cooking time one and half times the normal du-
ration.
Bear in mind that roasted meat and poultry, when cooked
in the oven, need temperatures of 160°C (320°F) or higher.
Cook the egg whites and yolks until they are well done.
Do not use the same containers that have contained raw
or partially cooked eggs.
If your oven or microwave is equipped with a probe for
temperature control, use it - internal temperatures are the
best gauge for determining cooking completion.
When you have leftovers
Keep leftovers in the refrigerator or in the freezer in small
closed containers. Before placing them in the refrigerator,
make sure that they have cooled off. Therefore let at least
two hours pass after cooking and make sure that there is
adequate air circulation around the container, so that the
food can cool off quickly - this practice avoids increasing
the temperature in the fridge / freezer compartment and
subsequent cooling cycles as a result.
Date leftover containers and use them within the recom-
mended time.
Completely cover and heat leftovers before serving.
Boil sauces and soups. Consume leftovers after they have
been heated to a temperature of at least 75°C (167°F).
If you think the food is gone bad, or when in doubt, throw
it away.
A characteristic unique to Fhiaba products is the com-
bination of micro beaded stainless steel crisper draw-
ers and the main stainless steel interior liner that help
generate and maintain optimum internal humidity lev-
els for extended preservation of fruit and vegetables.
A natural condition that may occur, is the accumulation
of water on the bottom of the refrigeration compartment
below the bottom crisper. This is dependant on a number of
factors, ambient temperature and humidity levels in the sur-
rounding environment, moisture levels on fruit and vegeta-
bles placed in the refrigerator, frequency in which the main
door is opened and exposed to the ambient environment.
This temporary presence of water on the bottom is the result
of the high humidity environment maintained in the com-
partment and is absolutely normal, and under normal op-
erating conditions should be eliminated. However, in rare
occasions where there may be an excessive amount of
condensation simply remove the bottom drawer and wipe
access water away.

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