AEG ABN3201 - Page 21

EN -21-
• The ta󰀬e of some spices found in cooked dishes (anise, basilica, watercress, vinegar,
assorted spices, ginger, garlic, onion, mu󰀬ard, thyme, marjoram, black pepper, etc.)
changes and they assume a 󰀬rong ta󰀬e when they are 󰀬ored for a long period of time.
Therefore, add small amounts of spices to food to be frozen, or the desired spice should
be added after the food has thawed.
• The 󰀬orage time of food is dependent 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 pla󰀬ic cups and other food should be frozen in
pla󰀬ic folios or bags.
The table below is a quick guide to show you the mo󰀬 e󰀩cient way to 󰀬ore 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 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, Catsh)
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, Bluesh,
Anchovy)
2 - 4
Shellsh 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.