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shelf is the bottom drawer of the freezer
compartment.
• To use the maximum capacity of the
freezer compartment, use the glass
shelves for the upper and middle section,
and use the lower basket for the bottom
section.
• Allow hot food to completely cool down
before placing it in the freezer.
• When buying frozen food ensure that
these have been frozen at suitable
temperatures and that the packing is
intact.
• Use the fast freezing shelf to freeze
home cooking (and any other food
which needs to be frozen quickly) more
quickly because of the freezing shelf’s
greater freezing power. Fast freezing
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
1 - 3
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
2
Freshwater fish
(Salmon, Carp, Crane,
Catfish)
Lean fish (Bass, Turbot,
Flounder)
4
After cleaning the bowels and scales of the fish,
wash and dry it. If necessary, remove the tail and
head.
2 - 4
Fatty fishes (Tuna,
Mackerel, Bluefish,
Anchovy)
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.
Vegetables and Fruits
Preparation
Maximum storage time
(months)
String beans and beans
Wash, cut into small pieces and boil in water
10 - 13
Beans
Hull, wash and boil in water
12
Cabbage
Clean and boil in water
6 - 8
Carrot
Clean, cut into slices and boil in water
12
EN - 38