EN - 13 -
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.
Dairy Products
Preparation
Maximum Storing
time (months)
Storing Conditions
Packet
(Homogenize) Milk
In its own packet
2-3
Pure Milk – In its own
packet
Cheese-excluding
white cheese
In slices
6-8
Original package may be
used for short storing
period. It should be
wrapped in foil for longer
periods.
Butter, margarine
In its package
6
Maximum Storing
time (months)
Thawing time in
room temperature
(hours)
Thawing time in oven
(minutes)
Bread
4 - 6
2 - 3
4-5 (220-225 °C)
Biscuits
3 - 6
1 - 1,5
5-8 (190-200 °C)
Pastry
1 - 3
2 - 3
5-10 (200-225 °C)
Pie
1 - 1,5
3 - 4
5-8 (190-200 °C)
Phyllo dough
2 - 3
1 - 1,5
5-8 (190-200 °C)
Pizza
2 - 3
2 - 4
15-20 (200 °C)
