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Idiomas disponibles
Idiomas disponibles
• 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 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
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.
Preparation
Wrap in foil
Wrap in foil
Wrap in foil
In small pieces
In pieces
In packaging without using spices
In pieces
Should be kept packaged even if it has a
membrane
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
EN -27-
Maximum storage time
(months)
6 - 8
6 - 8
6 - 8
6 - 8
4 - 8
1 - 3
1 - 3
1 - 3
4 - 6
4 - 6
6 - 8
2
4
2 - 4
4 - 6
2 - 3
3
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