Tayama TO-20002 - Manual (Page 21)

SELECTING YOUR FOOD
MEAT
Beef Select rich, red, fine-textured meat with a light covering of fat
(having a marbled appearance). Buy whole pieces and cut to
suit – you can really save a lot.
Lamb Select lean meat. Meat should be soft, pinkish-red and fine
textured.
Pork Select lean meat. Meat should be very light pink in color, fine
textured and fresh smelling.
FISH
Whole Select only fresh fish with full, clear eyes and bright gills - a
sure sign of freshness. Also, scales should be bright and clean –
not slimy. Fish should look and smell fresh from the sea. Flesh
should be firm and spring back when touched.
Fillets Select only firm fillets without discoloration that have a
pleasant sea smell. Fillets must not be dull, soft or ooze water
when touched.
POULTRY
Select only fresh meat or birds. Poultry should look and smell fresh.
VEGETABLES / FRUIT
Select firm, almost ripe fruit; check for bruises and blemishes – color
should be clear and bright. Vegetables should be crisp and of good color.
Try to avoid vegetables sold tightly packed in plastic wrap - they will
sweat and quickly spoil. Never use vegetables that are soft or limp.
Page 21