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zen, or the desired spice should be
added after the food has thawed.
• The storage time of food is depend-
ent 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
Preparation
Steak
Wrap in foil
Lamb meat
Wrap in foil
Veal roast
Wrap in foil
Veal cubes
In small pieces
Lamb cubes
In pieces
In packaging with-
Minced meat
out using spices
Giblets
In pieces
(pieces)
Should be kept
Bologna
packaged even if
sausage/
it has a mem-
salami
brane
Chicken
Wrap in foil
and turkey
Goose and
Wrap in foil
duck
Deer,
In 2.5 kg portions
rabbit, wild
or as fillets
boar
Use
Freshwater
fish (Salm-
on, Carp,
Crane,
Catfish)
Lean fish
(Bass,
Turbot,
Flounder)
Fatty fishes
(Tuna,
Mackerel,
Bluefish,
Anchovy)
Shellfish
Maximum
storage time
(months)
Caviar
6 - 8
6 - 8
6 - 8
Snails
6 - 8
4 - 8
1 - 3
1 - 3
Vegetables
and Fruits
String
beans and
4 - 6
beans
4 - 6
Beans
Cabbage
6 - 8
Carrot
smeg-tr.com
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 packag-
ing, or in an
aluminium or
plastic con-
tainer
In salty water,
or in an alumini-
um or plastic
container
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
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
2
4
2 - 4
4 - 6
2 - 3
3
Maximum
storage time
(months)
10 - 13
12
6 - 8
12
19
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