Idiomas disponibles
Idiomas disponibles
The table below is a quick guide to show you the most efficient way to store the major
food groups in your freezer compartment.
Meat and fish
Steak
Lamb meat
Veal roast
Veal cubes
Lamb cubes
Minced meat
Giblets (pieces)
Bologna sausage/
salami
Chicken and turkey
Goose and duck
Deer, rabbit, wild
boar
Freshwater fish
(Salmon, Carp,
Crane, Catfish)
Lean fish (Bass,
Turbot, Flounder)
Fatty fishes (Tuna,
Mackerel, Bluefish,
Anchovy)
Shellfish
Caviar
Snails
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
String beans and
beans
Beans
Cabbage
Carrot
Pepper
Preparation
Wrap in foil
Wrap in foil
Wrap in foil
In small pieces
In pieces
In packaging without using spices
In pieces
Should be kept packaged even if it has a
membrane
Wrap in foil
Wrap in foil
In 2.5 kg portions or as fillets
After cleaning the bowels and scales of the
fish, wash and dry it. If necessary, remove the
tail and head.
Clean and in a bag
In its packaging, or in an aluminium or plastic
container
In salty water, or in an aluminium or plastic
container
Preparation
Wash, cut into small pieces and boil in water
Hull, wash and boil in water
Clean and boil in water
Clean, cut into slices and boil in water
Cut the stem, cut into two pieces, remove the
core and boil in water
EN -17-
Maximum storage time
(months)
6 - 8
6 - 8
6 - 8
6 - 8
4 - 8
1 - 3
1 - 3
4 - 6
4 - 6
6 - 8
2
4
2 - 4
4 - 6
2 - 3
3
Maximum storage time
(months)
10 - 13
12
6 - 8
12
8 - 10
