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Contents
21
EN
The table below is a quick guide
to show you the most efcient way
to store the major food groups in
your freezer compartment.
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
Mince
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 mem-
brane
Chicken
and turkey
Wrap in foil 4 - 6
Goose and
duck
Wrap in foil 4 - 6
Deer,
rabbit, wild
boar
In 2.5 kg por-
tions or as llets
6 - 8
Freshwater
sh (Sal-
mon, 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 packa-
ging, or in an
aluminium or
plastic contai-
ner
2 - 3
Snails
In salty water,
or in an alumi-
nium 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.
Vegetables
and Fruits
Preparation
Maximum
storage
time (mon-
ths)
String
beans and
beans
Wash, cut into
small pieces
and boil in
water
10 - 13
Beans
Hull, wash and
boil in water
12
Cabbage
Clean and boil
in water
6 - 8
Carrot
Clean, cut into
slices and boil
in water
12
Use
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