Loading ...
Loading ...
Loading ...
20
Note: If you attempt to open the freezer
door immediately after closing it, you
will nd that it will not open easily. This
is normal. Once equilibrium has been
reached, the door will open easily.
Important note:
• Never refreeze thawed frozen food.
• The taste of some spices found in
cooked dishes (anise, basilica,
watercress, vinegar, assorted spic-
es, ginger, garlic, onion, mustard,
thyme, marjoram, black pepper, etc.)
changes and they assume a strong
taste when they are stored for a long
period of time. Therefore, add small
amounts of spices to food to be fro-
zen, or the desired spice should be
added after the food has thawed.
• The storage time of food is depend-
ent on the type of oil used. Suitable
oils are margarine, calf fat, olive oil
and butter. Unsuitable oils are peanut
oil and pig fat.
• Food in liquid form should be frozen
in plastic cups and other food should
be frozen in plastic folios or bags.
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
Minced meat
In packaging with-
out 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 portions
or as llets
6 - 8
Use
Loading ...
Loading ...
Loading ...