Guide to Using the Freezer
Meat and Fish
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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 |
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| 6 | Not required. |
| then in tinfoil (4 to 6 slices) |
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Veal/Lamb Cutlets |
| Each piece wrapped in cling wrap and |
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| 6 | Not required. |
| then in tinfoil (4 to 6 slices) |
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Minced Meat |
| In aluminium containers covered with cling |
| Freshly | 2 | Slowly in refrigerator. |
| wrap. |
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Heart and Liver |
| Plastic Baggies |
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| 3 | Not required. |
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Sausages |
| Cling Wrap or Tinfoil |
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| 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 |
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| 4 / 6 | Very slowly in refrigerator. |
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Small Fish |
| Plastic Baggies |
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| 2 / 3 | Not required. |
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Crustaceans |
| Plastic Baggies |
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| 3 / 6 | Not required. |
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Shellfish |
| Store in salted water in aluminium |
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| 3 | Very slowly in refrigerator. |
| containers or plastic containers. |
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Boiled Fish |
| Tinfoil or Cling Wrap |
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| 12 | In hot water. |
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Fried Fish |
| Plastic Baggies |
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| 4 / 6 | Directly in pan. |
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7GB
