EN - 36 -
*Should never be frozen with its shell. Albumen and yolk should be frozen individually or
completely mixed.
Some spices
in cooked food
(aniseed, basil, dill, vinegar, spice mix, ginger, garlic, onion,
mustard, thyme, marjoram, black pepper, bologna sausage etc.) may have a foul taste
when stored for a long time. Therefore, frozen food should be spiced just a little or spice
shoul be added after the food is thawed.
The storing time for the food depends on the oil used. Margarines, veal fat, olive oil and
butter are suitable, peanut oil and lard are not suitable. Cooked food in liquid form should
be frozen in plastic containers, other food should be frozen wrapped in plastic foil or in
plastic bags.
Preparation
Maximum
Storing time
(months)
Storing Conditions
In its own
packet
2-3
Pure Milk – In its own packet
In slices
6-8
Original package may be used
for short storing period. It
should be wrapped in foil for
longer periods.
In its
package
6
Dairy Products
Packet
(Homogenize) Milk
Cheese-excluding
white cheese
Butter, margarine
Maxim um Storing
tim e (m onths)
Thaw ing tim e
in room
tem perature
(hours)
Thaw ing tim e in oven
(m inutes)
Bread
4 - 6
2 - 3
4-5 (220-225 °C)
Biscuits
3 - 6
1 - 1,5
5-8 (190-200 °C)
Pastry
1 - 3
2 - 3
5-10 (200-225 °C )
Pie
1 - 1,5
3 - 4
5-8 (190-200 °C)
Phyllo
dough
2 - 3
1 - 1,5
5-8 (190-200 °C)
Pizza
2 - 3
2 - 4
15-20 (200 °C)
