White-Westinghouse WR 747 SS User Manual page 34

Some spices in cooked food (aniseed, basil, dill, vinegar, spice mix, ginger, garlic, onion,
mustard, thyme, marjoram, black pepper, bologna sausage etc.) may have a foul taste when
stored for a long time. Therefore, frozen food should be spiced just a little or spice should be
added after the food is thawed.
The storing time for the food depends on the oil used. Margarines, veal fat, olive oil and butter
are suitable, peanut oil and lard are not suitable.
Cooked food in liquid form should be frozen in plastic containers, other food should be frozen
wrapped in plastic foil or in plastic bags.
Some suggestions on the placing and storing of your food in the freezer compartment are
supplied pages 34, 35 and 36.
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
Fresshwater fishes (Salmon,
Carp, Crane, Siluroidea)
Lean fish; bass, turbot,
flounder
Fatty fishes (Tunny, Mackarel,
bluefish, anchovy)
Shellfish
Caviar
Snail
Note: Frozen meat should be cooked as fresh meat after being thawed. If the meat is not
cooked after being thawed, it should never be frozen again.
Preparation
Wrapping in a foil
Wrapping in a foil
Wrapping in a foil
In small pieces
In pieces
In packages without using spices
In pieces
Should be packaged even if it has
membrane
Wrapping in a foil
Wrapping in a foil
In 2.5 kg portions and as fillets
After cleaning the bowels and
scales of the fish, wash and dry it;
and if necessary, cut the tail and
head.
Cleaned and in bags
In its package, aluminium or plas-
tic container
In salty water, aluminum or plastic
container
EN -34-
Maximum Stor-
ing time
(month)
6 - 8
6 - 8
6 - 8
6 - 8
4 - 8
1 - 3
1 - 3
4 - 6
4 - 6
6 - 8
2
4
2 - 4
4 - 6
2 - 3
3