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The storage time and recommended temperature for storing
commercially frozen foods is indicated on the packaging. Always
follow manufacturer’s instructions for storage and use of frozen
food. When shopping be careful to choose only food which is
adequately packed and provided with complete data and stored
in freezers where the temperature never rises above -18°C.
Do not buy packages of food with frost. This indicates that the
package was thawed at least once before.
Take care that packages don’t start to thaw during transport
to your home. Temperature rise shortens the storage time of
commercially frozen foods.
Food
Period
Fruit, beef
from 10 to12 months
Vegetables, veal, poultry
from 8 to 10 months
Venison
from 6 to 8 months
Pork
from 4 to 6 months
Chopped (minced ) meat
4 months
Bread, pastry, TV-dinner, fat free
fi
sh
3 months
Intestines 2
months
Smoked sausages, fat
fi
sh
1 month
Partially thawed or defrosted foods should be used as soon as
possible. Cold air preserves the food but it does not destroy
microorganisms which rapidly activate themselves after
defrosting and make foods perishable.
Partial defrosting reduces the nutritional value of food, especially
fruits, vegetables and readymade meals.
Remove the cap from ice tray (certain models only) and
fi
ll it to
the mark with
fi
ltered cold water or some other liquid, suitable for
freezing. Close it and place it on the door shelf. One tray can be
placed over the other. Ice tray can produce 8 cubes, with extra
8 made if you pour water over the top of the tray in horizontal
position.
It is recommended to make ice on stock.
Ice cubes are removed from the tray by turning the tray upside
down and placing it under cold running water. Shake the tray,
open the cover and pour the ice out.
15
Storing commercially
frozen food
Approximate storage
time of frozen foods
Defrosting frozen food
Making ice
