Omega OBMF243FI, Instruction Manual

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10
Operating Instructions
NOTE: If you attempt to open the freezer door immediately after closing it, you will find that it will not open easily. This
is normal. Once equilibrium has been reached, the door will open easily.
•
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.
•
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.
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 Storage time (months)
Steak Wrap in foil 6 - 8
Lamb meat Wrap in foil 6 - 8
Veal roast Wrap in foil 6 - 8
Veal cubes In small pieces 6 - 8
Lamb cubes In pieces 4 - 8
Minced meat In packaging without using spices 1 - 3
Giblets (pieces) In pieces 1 - 3
Bologna sausage/salami Should be kept packaged even if it has a
membrane 1 - 3
Chicken and turkey Wrap in foil 4 - 6
Goose and duck Wrap in foil 4 - 6
Deer, rabbit, wild boar In 2.5 kg portions or as fillets 6 - 8
Freshwater fish
(Salmon, Carp, Crane,
Catfish)
After cleaning the bowels and scales of the
fish, wash and dry it. If necessary, remove
the tail and head.
2
Lean fish (Bass, Turbot,
Flounder) 4
Fatty fishes (Tuna,
Mackerel, Bluefish,
Anchovy)
2 - 4
Shellfish Clean and in a bag 4 - 6
Caviar In its packaging, or in an aluminium or
plastic container 2 - 3
Snails In salty water, or in an aluminium or plastic
container 3
NOTE: Thawed frozen meat should be cooked as fresh meat. If the meat is not cooked after
defrosting, it must not be re-frozen.