Hotpoint RSA manual Food Storage, Meat and Fish

FOOD STORAGE

Meat and Fish

Food	Wrapping		Tenderising	Storage	Thaw ing Time
			(days)	(months)
Beef Roast	Tinfoil		2 / 3	9 / 10	Not required.
Lamb	Tinfoil		1 / 2	6	Not required.
Pork Roast	Tinfoil		1	6	Not required.
Veal Roast	Tinfoil		1	8	Not required.
Veal/Pork Chops	Each piece wrapped in cling	film and		6	Not required.
	then in tinfoil (4 to 6 slices)
Veal/Lamb Cutlets	Each piece wrapped in cling	film and		6	Not required.
	then in tinfoil (4 to 6 slices)
Minced Meat	In aluminium containers covered with		Freshly	2	Slowly in refrigerator.
	cling film.		minced
Heart and Liver	Plastic Bags			3	Not required.
Sausages	Cling film 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, Partrige	Tinfoil		1 / 3	9	Very slowly in
and Wild Duck					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.
Shellfish	Store in salted water in aluminium			3	Very slowly in
	containers or plastic containers.				refrigerator.
Boiled Fish	Tinfoil or Cling Wrap			12	In hot water.
Fried Fish	Plastic Bags			4 / 6	Directly in pan.

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