Electrolux EBB2802K-A, User Manual

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8 . FOOD STORAGE GUIDE
CATEGORY FREEZER REFRIGERATOR STORAGE TIPS
Meat Sausages and Mince 1-2 Days 2-3 Months
Chops and Steak 4-6 Months 3-4 Days
Cold Meats
Keep cold meat at the back of the
refrigerator where it is coldest.
4-6 Months
3-5 Days
Roasts 12 Months 3-5 Days
Plastic can cause meat to sweat if
stored in refrigerator for more than
a day.
Poultry Chicken 2 Months 1-2 Days
Roast Chicken 12 Months 3-5 Days
Eggs 6 Weeks Not Suitable
If poultry takes on a smell or colour
you are unsure about it is best to
throw it out.
Seafood Whole fish and fillets 2 Months 2-3 Days
Whole eggs are not suitable for
freezing, slightly beaten eggs may
be frozen for four months.
Store in an airtight container or foil.
Lobster and crabs 2 Months 1-2 Days
Prawns 2 Months 1-2 Days
Dairy Milk
Never freeze prawns in salty water
as this will dehydrate the flesh.
Yoghurt Not Suitable 7-10 Days
Hard Cheeses
If dairy takes on a smell or colour and
you are unsure about it, it is best to
throw it out.
2 Weeks – 2
Months
2 Months
(Grated)
Soft Cheeses Not Suitable 1-2 Weeks
Butter
Depending on the variety hard cheese
can last from 2 weeks to 2 months.
12 Months 8 Weeks
Fruit &
Vegetables
8-12 Months
When freezing
chop and
blanch in small
portions.
Every fruit and vegetable has a different
shelf life. Some stay fresh for a couple
of days e.g beans, others can last for a
couple of months e.g. onions.
Keep vegetables in the crisper and
away from the air vents to avoid
freezing.
Don’t wash fruit and vegetables
before storing them in the refrigerator
as this can make them susceptible to
rotting.
PRODUCT
7-10 Days Not Suitable
Roast can take up to 48 hours to
defrost properly, transfer frozen
roast to the refrigerator 2 days
before use.
Left Overs Homemade meals 3-4 Days
2-6 Months Store in sealed container.
Freeze meals in small portion sizes to
limit wastage.
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.
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