17
Exclusive to Howdens
The table below is a quick guide to show you the most e
fficien
t way to store the major food groups in your freezer
compartment.
Meat and fish
Preparation
Maximum storage time
Steak
Wrap in foil
6 - 8 months
Lamb meat
Wrap in foil
6 - 8 months
Veal roast
Wrap in foil
6 - 8 months
Veal cubes
In small pieces
6 - 8 months
Lamb cubes
In pieces
4 - 8 months
Minced meat
In packaging without using spices
1 - 3 months
Giblets (pieces)
In pieces
1 - 3 months
Bologna sausage/Salami
Should be kept packaged even if it has a
membrane
Chicken and Turkey
Wrap in foil
4 - 6 months
Goose and Duck
Wrap in foil
4 - 6 months
Deer, Rabbit and Wild Boar
In 2.5kg por
tions or as fille
ts
6 - 8 months
Freshwat
er fish (Salmon,
Carp, Crane
, Catfish)
After cleaning the bowels and scales o
f the fish,
wash and dry it. If necessary, remove the tail
and head.
2 months
Le
an fish (Bas
s, Turbot,
Flounder)
4 months
Fatt
y fishe
s (Tuna, Mackerel,
Blue
fish, Ancho
vy)
2 - 4 months
Shellfish
Clean and in a bag
4 - 6 months
Caviar
In its packaging, or in an aluminium or plastic
container
2 - 3 months
Snails
In salty water, or in an aluminium or plastic
container
3 months
NOTE:
Thawed frozen meat should be cooked as fresh meat. If the meat is not cooked after defrosting, it
must not be re-frozen.
NOTE:
If you attempt to open the freezer door immediately after closing it, y
ou will find that it will no
t open easily.
This is normal. Once equilibrium has been reached, the door will open easily.
IMPORTANT NOTE:
• Never refreeze thawed frozen food.
• 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.
