our products About potatoes Environment & Certifications About us plug HANDLING & STORAGE POTATO SCHOOL USEFUL & GOOD Handling & storage In order for our peeled potatoes and root vegetables to retain taste and consistency, it is important to handle the products in the best way. An unbroken cold chain, consumption before the "best-before date" and careful cooking according to the instructions on the packaging means that the high quality of the product will remain all the way to the plate. Cooking Raw peeled potatoes are a refrigerated and fresh product. Aviko Norden offers several different varieties of raw peeled potatoes. Keep in mind that the different varieties differ in terms of both handling and cooking. Read carefully on each package how to handle and cook the potatoes to maintain the quality of the raw material and get the best taste. Peeled and sliced root vegetables are refrigerated and fresh produce. The products should not be rinsed before cooking. Washed potatoes, significantly extend shelf life with dark and cool storage. During summer and early autumn, you can advantageously cook it with the shell on, extra tasty and extra useful! Pre-cooked potatoes and Steamfresh , so-called heat-treated potatoes, are refrigerated and do not need to be rinsed before cooking. Read more on each package how to cook the potatoes. Fresh French Fries is heat-treated and pre-fried. They are cooked by frying or frying in a combi oven. All fresh french fries are refrigerated and fresh. The potato gratins are vacuum-packed refrigerated products that must be cooked in the oven. Storage To best preserve freshness, vitamins and cooking properties, the potatoes should be handled in an unbroken cold chain and stored for a maximum of + 4-6 ºC. In other words, the potatoes should be stored in the milk and meat refrigerator where the temperature is about 4 ºC. In the vegetable cooler the temperature is around 8-10 ºC, which is too hot. For each degree above + 8 degrees storage temperature, the shelf life is shortened by 2 days. General advice When cooking, always put the potatoes in a preheated oven with full steam or put the potatoes in boiling water . - Cold ovens and cold water increase the risk of film formation when kept warm Never open the oven during cooking. - When the oven door is opened, the temperature drops and each temperature drop increases the risk of film formation. The potatoes must reach 96 degrees to be cooked - Boil with a thermometer to be sure that the potatoes are cooked. Never store potatoes in water. - If the potatoes are stored in water, a film forms on the potatoes when kept warm. Download Read more about how to handle the potatoes for best results in the kitchen Handling instructions Sign up for our newsletter Corporate Website