EN - 23 -
PLACING THE FOOD
loss will occur.
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 lightly spiced or spice should be
added after the food is thawed.
The storage time for the food depends on the oil used: margarines, veal fat, olive oil and
butter are suitable, while 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.
Some suggestions on the placing and storing of your food in the freezer compartment are
supplied pages 21, 22 and 23.
Vegetables and Fruits
Preparation
Maximum
Storing time
(months)
String beans and beans
Wash, cut into small pieces and boil in water
10 - 13
Beans
Hull and wash and boil in water
12
Cabbage
Cleaned and boil in water
6 - 8
Carrot
Clean, cut into slices and boil in water
12
Pepper
Cut the stem, cut into two pieces and
remove the core and boil in water
8 - 10
Spinach
Washed and boil in water
6 - 9
Cauliflower
Take the leaves apart, cut the heart into
pieces, and leave it in water with a little
lemon juice for a while
10 - 12
Eggplant
Cut into 2cm pieces after washing
10 - 12
Corn
Clean and pack with its stem or as
sweetcorn
12
Apple and pear
Peel and slice
8 - 10
Apricot and Peach
Cut into two pieces and remove the stone
4 - 6
Strawberry and
Blackberry
Wash and hull
8 - 12
Cooked fruits
Adding 10 % of sugar in the container
12
Plum, cherry, sourberry
Wash and hull the stems
8 - 12