Guide for using the freezer
Meat and fish
Tààx | kèuéé”ä' | hyäxyè”ö”ä' | güàèu'y | h“u | |
0xu | 0¨àäü“ö1 | ||||
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Beef Roast | Tinfoil | 2 / 3 | 9 / 10 | Not required. | |
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Lamb | Tinfoil | 1 / 2 | 6 | Not required. | |
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Pork Roast | Tinfoil | 1 | 6 | Not required. | |
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Veal Roast | Tinfoil | 1 | 8 | Not required. | |
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Veal/Pork Chops | Each piece wrapped in cling wrap and then |
| 6 | Not required. | |
in tinfoil (4 to 6 slices) |
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Veal/Lamb Cutlets | Each piece wrapped in cling wrap and then |
| 6 | Not required. | |
in tinfoil (4 to 6 slices) |
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Minced Meat | In aluminium containers covered with cling | Freshly | 2 | Slowly in refrigerator. | |
wrap. | minced | ||||
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Heart and Liver | Plastic Baggies |
| 3 | Not required. | |
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Sausages | Cling Wrap or Tinfoil |
| 2 | As necessary. | |
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Chicken and Turkey | Tinfoil | 1 / 3 | 9 | Very slowly in refrigerator. | |
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Duck and Goose | Tinfoil | 1 / 4 | 6 | Very slowly in refrigerator. | |
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Pheasant, Partrige and | Tinfoil | 1 / 3 | 9 | Very slowly in refrigerator. | |
Wild Duck | |||||
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Hare and Rabbit | Tinfoil | 3 / 4 | 6 | Very slowly in refrigerator. | |
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Venison | Tinfoil or Cling Wrap | 5 / 6 | 9 | Very slowly in refrigerator. | |
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Large Fish | Tinfoil or Cling Wrap |
| 4 / 6 | Very slowly in refrigerator. | |
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Small Fish | Plastic Baggies |
| 2 / 3 | Not required. | |
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Crustaceans | Plastic Baggies |
| 3 / 6 | Not required. | |
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Shellfish | Store in salted water in aluminium |
| 3 | Very slowly in refrigerator. | |
containers or plastic containers. |
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Boiled Fish | Tinfoil or Cling Wrap |
| 12 | In hot water. | |
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Fried Fish | Plastic Baggies |
| 4 / 6 | Directly in pan. | |
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13 | GB |