Fhiaba S7490FW3 - Инструкция по эксплуатации - Страница 17

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EN

Food Preservation

How to maintain good food quality

Always take the following precautions: 

  Place any packages of raw meat, fish or poultry in plastic 

bags so that they do not drip on other foods.

  Purchase  meat,  poultry  and  fish  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,  fish  and  poultry  separate  from  other 

foods and avoid any possible drippings. 

  When placing in the refrigerator your meat, fish 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 film 

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, fish 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 fish and poultry before cooking.

  Avoid contamination when preparing dishes. Keep raw 

meat,  fish,  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, fish, 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,  fish 

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.