Zanussi ZSA 15 Manuel d'utilisation et d'installation - Page 15

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HELPFUL HINTS WHEN BUYING AND PREPARING FOOD

Care must be taken when handling foods in the

home. Always follow the basic rules of food hygiene

to prevent bacterial and microbial growth and cross

contamination when preparing, reheating, cooking,

cooling, defrosting and freezing foods:

1. Always ensure food you purchase is of good

quality and in prime condition. Shop at a reliable

source and buy the 'freshest' looking package -

avoid shopworn labels or produce covered in dust.

2. Avoid buying chilled or frozen products if you

cannot store them straight away. The use of an

insulated container when shopping is advisable.

3. Buy and consume foods prior to the 'Sell by' or

'Best Before' date.

4. When you arrive home, place perishable foods in

the refrigerator or freezer immediately.

Ensure they are well covered to prevent them

drying out and to prevent any possible cross

contamination with bacteria from raw to cooked

foods.

5. Follow the cooking instructions on packets of

prepacked and cook chill foods, but be prepared to

adjust cooking time and temperatures to suit your

particular oven. For example, the fan oven

generally requires 20-25 C lower temperature than

conventional ovens.

6. Always ensure that cook chill foods are thoroughly

re-heated until they are piping hot throughout.

7. It is preferable to defrost frozen foods slowly in the

refrigerator. Alternatively, a microwave cooker or

the defrost function on your oven may be used.

8. Always cook defrosted foods immediately after

thawing. Thawed food should never be refrozen.

9. Joints of meat and poultry should be thoroughly

defrosted before cooking.

10. Cook meat thoroughly - use a meat thermometer

if preferred, which penetrates the joint to check

that the centre temperature has reached the

required temperature (see table below).

MEAT

Beef

Pork

Lamb

11. If not eaten straightaway after cooking, food

should be cooled as quickly as possible (within

one hour) and then refrigerated or frozen as

required. (Do not put hot food into a Refrigerator

or Freezer).

12. In the kitchen keep work tops, chopping boards

and utensils clean with hot soapy water between

preparation stages. Ideally, keep one chopping

board for raw meat and another for other foods.

Keep your dish cloths and tea towels clean.

TEMPERATURES

Rare - 60 C

Medium - 70 C

Well Done - 80 C

Medium - 70 C

Well Done - 80 C