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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.

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.

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

EN - 17 -

Maximum storage time

(months)

6 - 8

4 - 8

1 - 3

4 - 6

6 - 8

2 - 4

4 - 6

2 - 3