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EN -17-
Meat and sh Preparation
Maximum storage time
(months)
Steak Wrap in foil 6 - 8
Lamb meat Wrap in foil 6 - 8
Veal roast Wrap in foil 6 - 8
Veal cubes In small pieces 6 - 8
Lamb cubes In pieces 4 - 8
Minced meat In packaging without using spices 1 - 3
Giblets (pieces) In pieces 1 - 3
Bologna sausage/salami Should be kept packaged even if it has a membrane
Chicken and turkey Wrap in foil 4 - 6
Goose and duck Wrap in foil 4 - 6
Deer, rabbit, wild boar In 2.5 kg portions or as llets 6 - 8
Freshwater sh
(Salmon, Carp, Crane,
Catsh)
After cleaning the bowels and scales of the sh,
wash and dry it. If necessary, remove the tail and
head.
2
Lean sh (Bass, Turbot,
Flounder)
4
Fatty shes (Tuna,
Mackerel, Bluesh,
Anchovy)
2 - 4
Shellsh Clean and in a bag 4 - 6
Caviar
In its packaging, or in an aluminium or plastic
container
2 - 3
Snails In salty water, or in an aluminium or plastic container 3
NOTE: Thawed frozen meat should be cooked as fresh meat. If the meat is not cooked after defrosting, it
must not be re-frozen.
transport the product from the shop to your home. Always follow the instructions printed
on the packaging and never exceed the maximum storage life indicated.
In some models: while loading the freezing compartment, do not load
above the the loading lines otherwise the door may not close correctly.
If the freezer compartment door does not close correctly, excess ice may
form in the freezer compartment. To prevent the problem recurring, clear
the ice and make sure that the door is fully closed.
Also, not closing the freezer and/or fridge compartment doors would
increase your energy consumption.
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