Rangemaster RSXS21, User Manual & Installation & Service Instructions

22

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