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• Do not purc
hase frozen food if the packaging shows signs of humidity and abnormal swelling. It is probable
that it has been stored at an unsuitable temperature and that the contents have deteriorated.
• The storage life of frozen food depends on the room temperature,
the thermostat setting, how often the
door is opened, the type of food, and the length of time required to transport the product from the shop to
your home. Always follow the instructions printed on the packaging and never exceed the maximum storage
life indicated.
• The maximum amount of fresh food (in kg) that can be frozen in 24 hours is indicated on the appliance
label.
• To use the maximum capacity of the freezer compartment, use the glass shelves for the upper and middle
section, and use the lower basket for the bottom section.
• Use the fast freezing shelf to freeze home cooking (and any other food which needs to be frozen quickly)
more quickly because of the freezing shelf’s greater freezing power. Fast freezing shelf is the bottom drawer
of the freezer compartment.
Important note:
• Frozen foods, when thawed, should be cooked just like fresh foods. If they are not cooked after being
thawed they must NEVER be re-frozen.
• 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. Therefore, the frozen food should be added little amount of spices or the
desired spice should be added after the food has been thawed.
• The storage period of food is dependent on the oil used. The suitable oils are margarine, calf fat, olive oil
and butter and the unsuitable oils are peanut oil and pig fat.
• The food in liquid form
should be frozen in plastic cups and the 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 storing time (month)
Steak
Wrapping in a foil
6-8
Lamb meat
Wrapping in a foil
6-8
Veal roast
Wrapping in a foil
6-8
Veal cubes
In small pieces
6-8
Lamb cubes
In pieces
4-8
Minced meat
In packages without using
spices
1-3
Giblets (pieces)
In pieces
1-3
Bologna sausage/salami
Should be packaged even if it
has membrane
Chicken and turkey
Wrapping in a foil
4-6
Goose and duck
Wrapping in a foil
4-6
Deer, rabbit, wild boar
In 2.5 kg portions and as fillets
6-8
Fresswater fishes (salmon, carp)
After cleaning the bowesl and
scales of the fish, eash and dry
it, and if necessary, cut off the
tail and head
2
Lean fish: bass, turbot, flounder
4
Fatty fishes (tunny, bluefish)
2-4
Shellfish
Cleaned and in bags
4-6
Caviar
In its package, aluminum or
plastic container
2-3
Snails
In salty water, aluminum or
plastic container
3
