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• In the electrical oven (in models with or
without fan)
• In the microwave oven
CAUTION!
• Never put acidic beverages in glass bot-
tles and cans into your freezer due to the
risk of explosion.
• If there is moisture and abnormal swel-
ling in the packaging of frozen foods, it is
likely that they were previously stored in
Meat and Fish
Veal
Mutton
Beef
Meat Produc-
ts
Mince
Offal (piece)
Fermented sausage - Sala-
mi
Jambon
Chicken and Turkey
Goose
Duck
Poultry and
hunting ani-
Deer, Rabbit, Roe Deer
mals
By cutting them 2 cm thick and placing foil between
Steak
them or wrapping tightly with stretch
By packing the pieces of meat in a refrigerator bag or
Roast
wrapping them tightly with stretch
Cubes
In small pieces
By placing foil between cut slices or wrapping indivi-
Schnitzel, chops
dually with stretch
By placing foil between meat pieces or wrapping indivi-
Chops
dually with stretch
By packing the pieces of meat in a refrigerator bag or
Roast
wrapping them tightly with stretch
By packing the shredded meats in a refrigerator bag or
Cubes
wrapping them tightly with stretch
By packing the pieces of meat in a refrigerator bag or
Roast
wrapping them tightly with stretch
By cutting them 2 cm thick and placing foil between
Steak
them or wrapping tightly with stretch
Cubes
In small pieces
Boiled meat
By packaging in small pieces in a refrigerator bag
Without seasoning, in flat bags
In pieces
It should be packaged even if it has casing.
By placing foil between cut slices
By wrapping in foil
By wrapping in foil (portions should not exceed 2.5 kg)
By wrapping in foil (portions should not exceed 2.5 kg)
By wrapping in foil (portions should not exceed 2.5 kg,
and their bones should be separated)
an improper storage condition and their
contents deteriorated. Do not consume
these foods without checking.
• Since the taste of some spices in cooked
meals may change when exposed to
long-term storage conditions, you must
add lesser amount of spices to your
foods to be frozen or the desired spices
should be added to the foods after the
thawing process.
Preparation
IT / 103
EN
DE
FR
IT
Longest stora-
ge time
(month)
6-8
6-8
6-8
6-8
4-8
4-8
4-8
8-12
8-12
8-12
8-12
1-3
1-3
1-3
2-3
4-6
4-6
4-6
6-8
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