28 29Instruction manual Ri7306 Instruction manual Ri7306Please keep this instruction manual for future reference Please keep this instruction manual for future reference
IMPORTANT NOTE:
› Never refreeze thawed frozen food.
› The taste of some spices found in cooked dishes (aniseed, watercress, vinegar, assorted
spices, ginger, garlic, onion, mustard, thyme, 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 frozen, or the desired spice should be added after the food has thawed.
› The storage 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 plastic cups and other food should be frozen
in plastic or bags or containers. 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 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 fillets 6 - 8
Freshwater fish (Salmon, Carp, Crane,
Catfish)
After cleaning the bowels and
scales of the fish,wash and dry
it. If necessary, remove the tail
and head.
2
Lean fish (Bass, Turbot, Flounder) 4
Fatty fishes (Tuna, Mackarel, Bluefish,
Anchovy)
2 - 4
Shellfish Clean and in a bag 4 - 6
Caviar
In its packaging, or in an
aluminium or plastic container
2 - 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.
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