Food Storage Guide - AEG ARE5047XB User Manual

FOOD STORAGE GUIDE

Category Product
Meat Sausages and Mince
Chops and Steak
Cold Meats
Cuts for roasting
Poultry Chicken
Roast Chicken
Eggs
Seafood Whole fish and fillets
Lobster and crabs
Prawns
Dairy Milk
Yoghurt
Hard Cheeses
Soft Cheeses
Butter
Fruit & Every fruit and vegetable has a
different shelf life.
Vegetables
Some stay fresh for a couple of days
e.g beans, others can last for a couple
of months e.g. onions.
IMPORTANT
Please note, use this information as a guide only, actual storage times will vary depending on how you use your
refrigerator, climatic conditions and the freshness of the food.
Refrigerator Freezer
1-2 Days 2-3 Months
3-4 Days 4-6 Months
3-5 Days 4-6 Months
3-5 Days 12 Months
1-2 Days 2 Months
3-5 Days 12 Months
6 Weeks Not Suitable
2-3 Days 2 Months
1-2 Days 2 Months
1-2 Days 2 Months
Until Expiry Date Not Suitable
7- 10 Days Not Suitable
2 Weeks – 2 2 Months (Grated)
Months
1-2 Weeks Not Suitable
8 Weeks 12 Months
8-12 Months
When freezing
chop and blanch in
small portions.
Storage Tips
Keep cold meat at the back of the
refrigerator where it is coldest.
Plastic can cause meat to sweat if stored
in refrigerator for more than a day.
Cuts for roasting can take up to 48 hours
to defrost properly. Transfer frozen cuts to
the refrigerator 2 days before use.
If poultry takes on a smell or colour you
are unsure about it is best to throw it out.
Whole eggs are not suitable for freezing,
slightly beaten eggs may be frozen for four
months.
Store in an airtight container or foil.
Never freeze prawns in salty water as this
will dehydrate the flesh.
If dairy takes on a smell or colour and you
are unsure about it, it is best to throw it out.
Depending on the variety hard cheese can
last from 2 weeks to 2 months.
Keep vegetables in the crisper and away
from the air vents to avoid freezing.
If you wash fruit and vegetables before storing
them make sure they are dry or wrap in
absorbent paper before storing in the
refrigerator as this can make them susceptible
to rotting.
Try to keep fruit and vegetables separated as
fruits that give off high levels of ethylene (the
ripening agent) can prematurely ripen and
spoil surrounding vegetables
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