EN - 14
• The maximum amount of fresh food (in
kg) that can be frozen in 24 hours is
indicated on the appliance label.
•
While freezing food; use the bottom
drawer.
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.
Important note:
•
Never refreeze thawed frozen food.
•
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 of time. Therefore, add small
amounts of spices to food to be frozen, or
the desired spice should be added after
the food has thawed.
•
The storage time of food is dependent
on the type of oil used. Suitable oils are
margarine, calf fat, olive oil and butter.
Unsuitable oils are peanut oil and pig fat.
•
Food in liquid form should be frozen in
plastic cups and 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 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
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
