White-Westinghouse WR 747 SS, User Manual

Page: 34 / 88

EN -34-
Some spices in cooked food (aniseed, basil, dill, vinegar, spice mix, ginger, garlic, onion,
mustard, thyme, marjoram, black pepper, bologna sausage etc.) may have a foul taste when
stored for a long time. Therefore, frozen food should be spiced just a little or spice should be
added after the food is thawed.
The storing time for the food depends on the oil used. Margarines, veal fat, olive oil and butter
are suitable, peanut oil and lard are not suitable.
Cooked food in liquid form should be frozen in plastic containers, other food should be frozen
wrapped in plastic foil or in plastic bags.
Some suggestions on the placing and storing of your food in the freezer compartment are
supplied pages 34, 35 and 36.
Meat and fish Preparation
Maximum Stor-
ing 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
Lamb cubes In pieces 4 - 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 plas-
tic 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.