AEG RCB732E4MG Manuale d'uso - Pagina 17

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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.

Vegetables and Fruits

String beans and

beans

Beans

Cabbage

Carrot

Pepper

Preparation

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

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

Preparation

Wash, cut into small pieces and boil in water

Hull, wash and boil in water

Clean and boil in water

Clean, cut into slices and boil in water

Cut the stem, cut into two pieces, remove the

core and boil in water

EN -17-

Maximum storage time

(months)

6 - 8

4 - 8

1 - 3

4 - 6

6 - 8

2 - 4

4 - 6

2 - 3

Maximum storage time

(months)

10 - 13

6 - 8

8 - 10