Hotpoint RSA 21 - Food Storage Recommendations; Meat and Fish Storage

9
Meat and Fish
FOOD STORAGE
Food Wrapping
Ten d e r isi n g
(days)
Storage
(months)
Thawing Time
Beef Roast Tinfoil 2 / 3 9 / 10 Not required.
Lamb Tinfoil 1 / 2 6 Not required.
Pork Roast Tinfoil 1 6 Not required.
Veal Roast Tinfoil 1 8 Not required.
Veal/Pork Chops
Each piece wrapped in cling film and
then in tinfoil (4 to 6 slices)
6 Not required.
Veal/Lamb Cutlets
Each piece wrapped in cling film and
then in tinfoil (4 to 6 slices)
6 Not required.
Minced Meat
In aluminium containers covered with
cling film.
Freshly
minced
2 Slowly in refrigerator.
Heart and Liver Plastic Bags 3 Not required.
Sausages Cling film or Tinfoil 2 As necessary.
Chicken and Turkey Tinfoil 1 / 3 9
Very slowly in
refrigerator.
Duck and Goose Tinfoil 1 / 4 6
Very slowly in
refrigerator.
Pheasant, Partrige
and Wild Duck
Tinfoil 1 / 3 9
Very slowly in
refrigerator.
Hare and Rabbit Tinfoil 3 / 4 6
Very slowly in
refrigerator.
Venison Tinfoil or Cling Wrap 5 / 6 9
Very slowly in
refrigerator.
Large Fish Tinfoil or Cling Wrap 4 / 6
Very slowly in
refrigerator.
Small Fish Plastic Bags 2 / 3 Not required.
Crustaceans Plastic Bags 3 / 6 Not required.
Shellfish
Store in salted water in aluminium
containers or plastic containers.
3
Very slowly in
refrigerator.
Boiled Fish Tinfoil or Cling Wrap 12 In hot water.
Fried Fish Plastic Bags 4 / 6 Directly in pan.