EN - 49 -
PLACING THE FOOD
loss will occur.
Some spices in cooked food (aniseed, basil, dill, vinegar, spice mix, ginger, garlic, onion,
mustard, thyme, marjoram, black pepper, bologna sausage etc.) may have a foul taste when
stored for a long time. Therefore, frozen food should be lightly spiced or spice should be
added after the food is thawed.
The storage time for the food depends on the oil used: margarines, veal fat, olive oil and
butter are suitable, while peanut oil and lard are not suitable.
Cooked food in liquid form should be frozen in plastic containers. Other food should be
frozen wrapped in plastic foil or in plastic bags.
Some suggestions on the placing and storing of your food in the freezer compartment are
supplied pages 20, 21 and 22.
Vegetables and Fruits Preparation
Maximum
Storing time
(months)
String beans and beans Wash, cut into small pieces and boil in water 10 - 13
Beans Hull and wash and boil in water 12
Cabbage Cleaned and boil in water 6 - 8
Carrot Clean, cut into slices and boil in water 12
Pepper
Cut the stem, cut into two pieces and
remove the core and boil in water
8 - 10
Spinach Washed and boil in water 6 - 9
Cauliower
Take the leaves apart, cut the heart into
pieces, and leave it in water with a little
lemon juice for a while
10 - 12
Eggplant Cut into 2cm pieces after washing 10 - 12
Corn
Clean and pack with its stem or as
sweetcorn
12
Apple and pear Peel and slice 8 - 10
Apricot and Peach Cut into two pieces and remove the stone 4 - 6
Strawberry and
Blackberry
Wash and hull 8 - 12
Cooked fruits Adding 10 % of sugar in the container 12
Plum, cherry, sourberry Wash and hull the stems 8 - 12
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