EN
55
Important note:
• Frozen foods, when thawed, should be cooked just like fresh foods. If they are not
cooked after being thawed they must NEVER be re-frozen.
• The taste of some spices found in cooked dishes (anise, basilica, watercress,
vinegar, assorted spices, ginger, garlic, onion, mustard, thyme, marjoram, black
pepper, etc.) changes and they assume a strong taste when they are stored for
a long period. Therefore, the frozen food should be added little amount of spices
or the desired spice should be added after the food has been thawed.
• The storage period of food is dependent on the oil used. The suitable oils are
margarine, calf fat, olive oil and butter and the unsuitable oils are peanut oil and
pig fat.
• The food in liquid form should be frozen in plastic cups and the other food should
befrozen in plastic folios or bags.
Some recommendations have been specified on pages 44, 45 and 46 for the placement and
storage of your food in the deep freeze compartment
Meat and fish Preparation
Maximum
Storing time
(month)
Steak
Wrapping in a foil 6–10
Lamb meat
Wrapping in a foil 6–8
Veal roast
Wrapping in a foil 6–10
Veal cubes
In small pieces 6–10
Lamb cubes
In pieces 4–8
To Next Page
Loading...
Need help?
General
