EN - 23 -
* To save space, the ice pack can be storaged in the door compartment.
* The ice pack can also be used to cool food temporarily, for example in a cold bag.
• Some recommendations have been specified on pages 23, 24 and 25 for the
placement and storage of your food in the deep freeze compartment.
Note:
Frozen foods, when thawed, should be cooked just like fresh foods. If they are
not cooked after being thawed they must NEVER be re-frozen.
Meat and fish
Preparing
Storing time
(months)
In room temperature
Defrost time
-hour-
Steak
Wrapping in a foil
6-10
1-2
Lamb meat
Wrapping in a foil
6-8
1-2
Veal roast
Wrapping in a foil
6-10
1-2
Veal cubes
In small pieces
6-10
1-2
Lamb cubes
In pieces
4-8
2-3
Minced meat
In packages without using spices
1-3
2-3
Giblets (pieces)
In pieces
1-3
1-2
Bologna
sausage/salami
Should be packaged even if it has
membrane
Until it is defrosted
Chicken and turkey Wrapping in a foil
7-8
10-12
Goose and Duck
Wrapping in a foil
4-8
10
Deer, Rabbit, Wild
Boar
In 2.5 kg portions and as fillets
9-12
10-12
Freshwater fishes
(Salmon, Carp,
Crane, Siluroidea)
2
Until it is thawed
completely
Lean fish; bass,
turbot, flounder
4-8
Until it is thawed
completely
Fatty fishes (Tunny,
Mackarel, bluefish,
anchovy)
2-4
Until it is thawed
completely
Shellfish
Cleaned and in bags
4-6
Until it is thawed
completely
Caviar
In its package, aluminum or
plastic container
2-3
Until it is thawed
completely
Snail
In salty water, aluminum or plastic
container
3
Until it is thawed
completely
After cleaning the bowels and
scales of the fish, wash and dry it;
and if necessary, cut the tail and
head.
