Kernau KFUF 14151 NF W Instruction Booklet page 32

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
PREPARATION
Wrap in foil
Wrap in foil
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
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
Maximum storage time
(months)
6 – 10
6 – 8
6 – 10
6 – 10
4 – 8
1 – 3
1 – 3
1 – 2
7 – 8
4 – 8
9 – 12
2
4 – 8
2 – 4
4 – 6
2 – 3
3
EN
32
Defrosting time at room
temperature (in hours)
1 – 2
1 – 2
1 – 2
1 – 2
2 – 3
2 – 3
1 – 2
—
10 – 12
10
10 – 12
For comolete thawing.
For comolete thawing.
For comolete thawing.
For comolete thawing.