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Freezing and storing food
92
Food group Storage
time
(Months)
Ice cream 2to6
Bread, baked goods 2to6
Cheese 2to4
Fish, oily 1to2
Fish, lean 1to5
Sausage, ham 1to3
Game, pork 1to12
Poultry, beef 2to10
Vegetables, fruit 6to18
Herbs 6to10
Where the storage time given on the
packaging differs, follow the advice on
the packaging.
Defrosting
Frozen food can be defrosted in differ-
ent ways:
– in a microwave,
– in an oven using “Convection” or the
“Defrost” setting,
– at room temperature,
– in the Fridge Zone (the cold given off
by the frozen food helps to keep the
other food cold),
– in a steam oven.
Flat pieces of partially thawed meat
or fish can be placed directly into a hot
skillet.
Meat and poultry (e.g.,hamburgers,
chicken, fish) should not come into con-
tact with other foods while defrosting.
Catch the defrosting liquid and dispose
of it carefully.
Fruit can be thawed at room tempera-
ture, either in the packaging or in a cov-
ered bowl.
Most vegetables can be cooked while
still frozen. Just put straight into boiling
water or hot grease. The cooking time is
slightly less than that of fresh vegeta-
bles due to changes in the cell struc-
ture.
Never re-freeze partially or fully de-
frosted food. Defrosted food may only
be re-frozen after it has been cooked.
Cooling drinks quickly
When chilling drinks in the freezer,
make sure that bottles are not left in for
more than one hour. Otherwise they
could burst.
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