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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
Mince
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 mem-
brane
Chicken
and turkey Wrap in foil
4 - 6
Goose and
duck
Wrap in foil
4 - 6
Deer,
rabbit, wild
boar
In 2.5 kg por-
tions or as fillets
6 - 8
Freshwater
fish (Sal-
mon, 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 packa-
ging, or in an
aluminium or
plastic contai-
ner
2 - 3
Snails
In salty water,
or in an alumi-
nium 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.
Vegetables
and Fruits
Preparation
Maximum
storage
time (mon-
ths)
String
beans and
beans
Wash, cut into
small pieces
and boil in
water
10 - 13
Beans
Hull, wash and
boil in water
12
Cabbage Clean and boil
in water
6 - 8
Carrot
Clean, cut into
slices and boil
in water
12
Pepper
Cut the stem,
cut into two
pieces, remove
the core and
boil in water
8 - 10
Spinach
Wash and boil
in water
6 - 9
Cauliflower
Remove the
leaves, cut the
heart into pie-
ces and leave it
in water with a
little lemon juice
for a while
10 - 12
Use
