Nordmende RF4DRIXA+ - Page 17

EN - 17
Important note:
• Never refreeze thawed frozen food.
• 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 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 folios or bags.
The table below is a quick guide to show you the most efcient way to store 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