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Using the freezer to its full potential
Meat and fish
Wrapping
Tenderizing
(days)
Storage (month)
Thawing Time
Beef Roast
Tinfoil
2/3
9/10
Not required
GB
Lamb
Tinfoil
1-2
6
Not required
Pork Roast
Tinfoil
1
6
Not required
Veal Roast
Tinfoil
1
8
Not required
6
Not required
Veal/Pork Chops
Each piece wrapped in
cling wrap and then in
tinfoil (4 to 6 slices)
6
Not required
Minced Meat
Each piece wrapped in
cling wrap And then in
tinfoil (4 to 6 slices)
Heart and Liver
Plastic Bags
3
Not required
Sausages
Cling Wrap or Tinfoil
2
As necessary
Chicken and Turkey
Tinfoil
1/3
9
Very slowly in refrigerator
Duck and Goose
Tinfoil
1/4
6
Very slowly in refrigerator
Pheasant, Partridge
and Wild Duck
Tinfoil
1/3
9
Very slowly in refrigerator
Hare and Rabbit
Tinfoil
3/4
6
Very slowly in refrigerator
Venison
Tinfoil or Cling Wrap
5/6
9
Very slowly in refrigerator
Large Fish
Tinfoil or Cling Wrap
4/6
Very slowly in refrigerator
Small Fish
Plastic Bags
2/3
Not required
Crustaceans
Plastic Bags
3/6
Not required
3
Very slowly in refrigerator
Shellfish
Store in salted water in
aluminum containers or
plastic containers
Boiled Fish
Tinfoil or Cling Wrap
12
In hot water
Fired Fish
Plastic Bags
4/6
Directly in pan
Various Foods
Wrapping
Storage (month)
Thawing time
Bread
Plastic Bags
4
At room temperature in the oven
Cakes
Plastic Bags
6
About 10 minutes at room temperature, cook
at 100/200°C
Cream
Plastic Containers
6
At room temperature or in refrigerator
Butter
In original wrapping or
tinfoil
6
In refrigerator
Boiled Food
or Vegetable Soup
Plastic or Glass
Containers
3/6
At room temperature or in hot water
Eggs
Freeze without shells
in small containers
10
At room temperature or in refrigerator
16