Bertazzoni REF603BBNPVC, User Manual

Page: 47 / 152

EN - 47
NOTE:
If you attempt to open the freezer
door immediately after closing it, you
will find that it will not open easily. This
is normal. Once equilibrium has been
reached, the door will open easily.
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 Preparation
Maximum storage time
(months)
Steak
Wrap in foil 6 - 8
Lamb meat Wrap in foil 6 - 8
Veal roast Wrap in foil 6 - 8
Veal cubes
In small pieces 6 - 8
Lamb cubes In pieces 4 - 8
Minced meat In packaging without using spices 1 - 3
Giblets (pieces)
In pieces 1 - 3
Chicken and turkey Wrap in foil 4 - 6
Goose and duck Wrap in foil 4 - 6
Deer, rabbit, wild boar
In 2.5 kg portions or as fillets 6 - 8
Freshwater fish
(Salmon, Carp, Crane,
Catfish)
After cleaning the bowels and scales of the fish,
wash and dry it. If necessary, remove the tail and
head.
2
Lean fish (Bass, Turbot,
Flounder)
4
Fatty fishes (Tuna,
Mackerel, Bluefish,
Anchovy)
2 - 4