EN - 54
• If there had been humidification in the frozen food package and it has a foul smell, the food might
have been stored under unsuitable conditions previously and gone rotten.
Do not purchase this type of foods!
• The storage durations of frozen food change depending on the ambient temperature, the frequent
opening and closing of the doors, thermostat settings, food type and the time elapsed from the
purchase time of the food to the time it is placed into the freezer. Always abide by the instructions
on the package and never exceed the indicated storage duration.
Not that; if you want to open again immediately after closing the freezer door, it will not be opened
easily. It’s quite normal! After reaching equilibrium condition, the door will be opened easily.
Important note:
• Frozen foods, when thawed, should be cooked just like fresh foods. If they are not cooked after
being thawed they must NEVER be re-frozen.
• 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.
Therefore, the frozen food should be added little amount of spices or the desired spice should be
added after the food has been thawed.
• The storage period of food is dependent on the oil used. The suitable oils are margarine, calf fat,
olive oil and butter and the unsuitable oils are peanut oil and pig fat.
• The food in liquid form should be frozen in plastic cups and the other food should be frozen in
plastic folios or bags.
Meat and fish
Preparation
Maximum Storing time
(month)
Steak
Wrapping in a foil
6 - 8
Lamb meat
Wrapping in a foil
6 - 8
Veal roast
Wrapping in a foil
6 - 8
Veal cubes
In small pieces
6 - 8
Minced meat
In packages without using spices
1 - 3
Giblets (pieces)
In pieces
1 - 3
Bologna sausage/salami
Should be packaged even if it has
membrane
Chicken and turkey
Wrapping in a foil
4 - 6
Goose and Duck
Wrapping in a foil
4 - 6
Deer, Rabbit, Wild Boar
In 2.5 kg portions and as fillets
6 - 8
Fresshwater fishes (Salmon,
Carp, Crane, Siluroidea)
After cleaning the bowels and
scales of the fish, wash and dry it;
and if necessary, cut the tail and
head.
2
Lean fish; bass, turbot,
flounder
4
Fatty fishes (Tunny, Mackarel,
bluefish, anchovy)
2 - 4
Shellfish
Cleaned and in bags
4 - 6
Caviar
In its package, aluminium or
plastic container
2 - 3
Snail
In salty water, aluminum or plastic
container
3
NOTE: Frozen meat should be cooked as fresh meat after being thawed. If the meat is not cooked after
being thawed, it should never be frozen again.
