25
Meat and fish
Preparation
Maximum storage time (months)
Steak
Wrap in foil
6 - 8
Lamb meat
Wrap in foil
6 - 8
Veal roast
Wrap in foil
6 - 8
Veal cubes
In small pieces
6 - 8
Lamb cubes
In pieces
4 - 8
Minced meat
In packaging without using spices
1 - 3
Giblets (pieces)
In pieces
1 - 3
Bologna sausage/salami
Should be kept packaged even if it has a
membrane
Chicken and turkey
Wrap in foil
4 - 6
Goose and duck
Wrap in foil
4 - 6
Deer, rabbit, wild boar
In 2.5 kg portions or as fillets
6 - 8
Freshwater fish (Salmon, Carp, Crane, Catfish)
After cleaning the bowels and scales of the fish,
wash and dry it. If necessary, remove the tail and
head.
2
Lean fish (Bass, Turbot, Flounder)
4
Fatty fishes (Tuna, Mackarel, Bluefish, Anchovy)
2 - 4
Shellfish
Clean and in a bag
4 - 6
Caviar
In its packaging, or in an aluminium or plastic
container
2 - 3
Snails
In salty water, or in an aluminium or plastic
container
3
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
Preparation
Maximum storage time (months)
String beans and beans
Wash, cut into small pieces and boil in water
10 - 13
Beans
Hull, wash and boil in water
12
Cabbage
Clean and boil in water
6 - 8
Carrot
Clean, cut into slices and boil in water
12
Pepper
Cut the stem, cut into two pieces, remove the core and boil in water
8 - 10
Spinach
Wash and boil in water
6 - 9
Cauliflower
Remove the leaves, cut the heart into pieces and leave it in water with
a little lemon juice for a while
10 - 12
Eggplant (Aubergine)
Cut into pieces of 2cm after washing
10 - 12
Corn
Clean and pack with its stem or as sweet corn
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
Add 10 % of sugar to the container
12
Plum, cherry, sourberry
Wash and hull the stems
8 - 12
5. Food Storage Table
All storage times given in the table below are intended to be
used
as a guide only
. Storage times of fruits and vegetables
depend on the quality of the food. Individual cases may vary.
Packaged fruits and vegetables are consumed until
expiration.
n
Important
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/
tupperware 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.
DocNo.031-0004 - Cooking table - electric & fan single cavity
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