VOX electronics IKG-2600F, Operating Instructions Manual, Page: 13 / 124

EN -11-
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
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.