EN - 12 -
there are no instructions, the food has to be consumed in the shortest possible period
of time.
• Frozen food has to be transported before it perishes and should be placed in the fast
freezing shelf as soon as possible. Please do not use the door shelves for freezing
purposes.
• If a frozen food package has been humidied and has a foul smell, the food might have
previously been stored under suitable conditions and gone rotten. Please do not buy
such food!
• The storage duration of frozen food changes depending on the environmental
temperature, the frequent opening and closing of the doors, thermostat settings, food
type and the length of time that has elapsed from the time the food was bought to the
time it entered the freezer. Always abide by the instructions on the packaging and never
exceed the storage duration.
Some recommendations have been specied below for the placement and storage of your
food in the freezing compartment.
Meat and sh Preparation
Maximum
Storing time
(month)
Steak Wrapping in a foil 6 - 8
Lamb meat Wrapping in a foil 6 - 8
Veal roast Wrapping in a foil 6 - 8
Veal cubes In small pieces 6 - 8
Lamb cubes In pieces 4 - 8
Minced meat In packages without using spices 1 - 3
Giblets (pieces) In pieces 1 - 3
Bologna sausage/salami
Should be packaged even if it has
membrane
Chicken and turkey Wrapping in a foil 4 - 6
Goose and Duck Wrapping in a foil 4 - 6
Deer, Rabbit, Wild Boar In 2.5 kg portions and as llets 6 - 8
Fresshwater shes (Salmon,
Carp, Crane, Siluroidea)
After cleaning the bowels and
scales of the sh, wash and dry
it; and if necessary, cut off the tail
and head.
2
Lean sh; bass, turbot,
ounder
4
Fatty shes (Tunny, Mackarel,
bluesh, anchovy)
2 - 4
Shellsh Cleaned and in bags 4 - 6
Caviar
In its package, aluminium or
plastic container
2 - 3
Snails
In salty water, aluminum or plastic
container
3
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