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Idiomas disponibles
Idiomas disponibles
The table below is a quick guide to show you the most efficient way to
store the major food groups in your freezer compartment.
Meat and fish
Steak
Lamb meat
Veal roast
Veal cubes
Lamb cubes
Minced meat
Giblets (pieces)
Bologna sausage/salami Should be kept packaged even if it has a membrane
Chicken and turkey
Goose and duck
Deer, rabbit, wild boar
Freshwater fish
(Salmon, Carp,
Crane, Catfish)
Lean fish (Bass,
Turbot, Flounder)
Fatty fishes (Tuna,
Mackerel, Bluefish,
Anchovy)
Shellfish
Caviar
Snails
NOTE: Thawed frozen meat should be cooked as fresh meat. If the meat is not cooked after
defrosting, it must not be re-frozen.
Vegetables and Fruits
String beans and beans Wash, cut into small pieces and boil in water
Beans
Cabbage
Carrot
Pepper
Spinach
Cauliflower
Eggplant
Corn
Apple and pear
Apricot and Peach
Preparation
Wrap in foil
Wrap in foil
Wrap in foil
In small pieces
In pieces
In packaging without using spices
In pieces
Wrap in foil
Wrap in foil
In 2.5 kg portions or as fillets
After cleaning the bowels and scales of
the fish, wash and dry it. If necessary,
remove the tail and head.
Clean and in a bag
In its packaging, or in an aluminium or
plastic container
In salty water, or in an aluminium or plastic container
Preparation
Hull, wash and boil in water
Clean and boil in water
Clean, cut into slices and boil in water
Cut the stem, cut into two pieces, remove
the core and boil in water
Wash and boil in water
Remove the leaves, cut the heart into pieces and
leave it in water with a little lemon juice for a while
Cut into pieces of 2cm after washing
Clean and pack with its stem or as sweet corn
Peel and slice
Cut into two pieces and remove the stone
EN - 88
Maximum storage
time (months)
6 - 8
6 - 8
6 - 8
6 - 8
4 - 8
1 - 3
1 - 3
4 - 6
4 - 6
6 - 8
2
4
2 - 4
4 - 6
2 - 3
3
Maximum storage
time (months)
10 - 13
12
6 - 8
12
8 - 10
6 - 9
10 - 12
10 - 12
12
8 - 10
4 - 6
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