16:20 July 22, 2013 Into (AGI) – Rome, July 22 – The refrigerator “perfect”? It should never be too full, it should be cleaned often, should be avoided mix cooked-raw, eye and vegetables: never put in the fridge citrus fruits, tomatoes, zucchini, vegetable in general that have yet to mature. Are some of the rules suggested by the Ministry of Health for a refrigerator “healthy”, in the “Decalogue security in the refrigerator” published on the website of the ministry.
First rule: “Check the temperature inside of your refrigerator.” Should be around 4-5 degrees C (on the middle shelf) in the best way to pre serve foods. Place the refrigerator away from heat sources and open it only when needed. The models most ‘recent offer of a display showing the temperature inside the refrigerator: if there’, better put a normal thermometer on the various shelves and compartments.
Second rule: “Remember that each area of ??the refrigerator keeps different temperatures. ” The highest point ‘of the refrigerator cold and’ the shelf more ‘low, just above the drawer for vegetables (about 2? C), while the less cold and’ represented by the door. Third: “Do not store food beyond their expiration date. Fourth:” Remember that each food has its own “storage temperature.” Meat and fish must remain in the most ‘cold (usually the fund more’ below). Gutted and washed, should be consumed within 24 hours. The meat storage times differ depending on the type of cutting and composition: it must be consumed within 24 hours if ground, within 48 hours if chicken or turkey, within 3 days in the case of non-packaged cold cuts and fresh meat in general. The central part (usually 4-5? C) and ‘suitable for eggs, dairy products, cakes with cream and cream and food to keep in the fridge “after opening”.
In the area of ??higher temperature (usually the drawer at the bottom) are preserved vegetables and fruits that can be damaged by low temperatures, they can be removed quickly to prevent their deterioration. The shelves in the door are the most ‘hot fridge and are intended for products that require only a slight cooling (eg soft drinks, butter).
Fifth rule: “The refrigerator is not’ suitable for any food. ” Some foods do not need to be refrigerated, indeed, may be damaged, such as exotic fruits, citrus fruits (the cold can ‘make them bitter), tomatoes, green beans, cucumbers and zucchini, the bread becomes stale more ‘quickly at low tempe ratures. Fruits and vegetables that have yet to ripen should be stored at room temperature. Sixth: “Never store hot food in the refrigerator.” Seventh: “Beware of cross-contamination”, ie raw foods separate from cooked or ready-to-eat: this will allow ‘to prevent micro-organisms that may be present in the first, are transferred to foods that will not be more’ heat treatment before consumption. Eighth, “Use clean containers and closed.” Ninth: “Clean the inside of the refrigerator regularly”, perhaps with specific products or just water and baking soda and / or vinegar. Tenth and final rule: “Do not give in to the temptation to do too abundant stocks.” In fact, the cold air inside must be able to circulate freely around the food. If there is not ‘enough space between the items, the air will not be able’ to move and the correct temperature distribution will be ‘hampered. Always practice t he FIFO (First In, First Out) “first comes in, first out.” Better to put the food purchased recently under or behind those already ‘.
(AGI).
First rule: “Check the temperature inside of your refrigerator.” Should be around 4-5 degrees C (on the middle shelf) in the best way to pre serve foods. Place the refrigerator away from heat sources and open it only when needed. The models most ‘recent offer of a display showing the temperature inside the refrigerator: if there’, better put a normal thermometer on the various shelves and compartments.
Second rule: “Remember that each area of ??the refrigerator keeps different temperatures. ” The highest point ‘of the refrigerator cold and’ the shelf more ‘low, just above the drawer for vegetables (about 2? C), while the less cold and’ represented by the door. Third: “Do not store food beyond their expiration date. Fourth:” Remember that each food has its own “storage temperature.” Meat and fish must remain in the most ‘cold (usually the fund more’ below). Gutted and washed, should be consumed within 24 hours. The meat storage times differ depending on the type of cutting and composition: it must be consumed within 24 hours if ground, within 48 hours if chicken or turkey, within 3 days in the case of non-packaged cold cuts and fresh meat in general. The central part (usually 4-5? C) and ‘suitable for eggs, dairy products, cakes with cream and cream and food to keep in the fridge “after opening”.
In the area of ??higher temperature (usually the drawer at the bottom) are preserved vegetables and fruits that can be damaged by low temperatures, they can be removed quickly to prevent their deterioration. The shelves in the door are the most ‘hot fridge and are intended for products that require only a slight cooling (eg soft drinks, butter).
Fifth rule: “The refrigerator is not’ suitable for any food. ” Some foods do not need to be refrigerated, indeed, may be damaged, such as exotic fruits, citrus fruits (the cold can ‘make them bitter), tomatoes, green beans, cucumbers and zucchini, the bread becomes stale more ‘quickly at low tempe ratures. Fruits and vegetables that have yet to ripen should be stored at room temperature. Sixth: “Never store hot food in the refrigerator.” Seventh: “Beware of cross-contamination”, ie raw foods separate from cooked or ready-to-eat: this will allow ‘to prevent micro-organisms that may be present in the first, are transferred to foods that will not be more’ heat treatment before consumption. Eighth, “Use clean containers and closed.” Ninth: “Clean the inside of the refrigerator regularly”, perhaps with specific products or just water and baking soda and / or vinegar. Tenth and final rule: “Do not give in to the temptation to do too abundant stocks.” In fact, the cold air inside must be able to circulate freely around the food. If there is not ‘enough space between the items, the air will not be able’ to move and the correct temperature distribution will be ‘hampered. Always practice t he FIFO (First In, First Out) “first comes in, first out.” Better to put the food purchased recently under or behind those already ‘.
(AGI).
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