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Guide to Using the Freezer
Meat and Fish
Food
Beef Roast
Lamb
Pork Roast
Veal Roast
Each piece wrapped in cling wrap and
Veal/Pork Chops
Each piece wrapped in cling wrap and
Veal/Lamb Cutlets
In aluminium containers covered with cling
Minced Meat
Heart and Liver
Plastic Baggies
Sausages
Cling Wrap or Tinfoil
Chicken and Turkey
Duck and Goose
Pheasant, Partrige and
Wild Duck
Hare and Rabbit
Venison
Large Fish
Small Fish
Plastic Baggies
Crustaceans
Plastic Baggies
Store in salted water in aluminium
Shellfish
containers or plastic containers.
Boiled Fish
Fried Fish
Plastic Baggies
GB
Wrapping
Tinfoil
Tinfoil
Tinfoil
Tinfoil
then in tinfoil (4 to 6 slices)
then in tinfoil (4 to 6 slices)
wrap.
Tinfoil
Tinfoil
Tinfoil
Tinfoil
Tinfoil or Cling Wrap
Tinfoil or Cling Wrap
Tinfoil or Cling Wrap
Tenderising
(days)
2 / 3
1 / 2
1
1
Freshly
minced
1 / 3
1 / 4
1 / 3
3 / 4
5 / 6
20
Storage
Thawing Time
(months)
9 / 10
Not required.
6
Not required.
6
Not required.
8
Not required.
6
Not required.
6
Not required.
2
Slowly in refrigerator.
3
Not required.
2
As necessary.
9
Very slowly in refrigerator.
6
Very slowly in refrigerator.
9
Very slowly in refrigerator.
6
Very slowly in refrigerator.
9
Very slowly in refrigerator.
4 / 6
Very slowly in refrigerator.
2 / 3
Not required.
3 / 6
Not required.
3
Very slowly in refrigerator.
12
In hot water.
4 / 6
Directly in pan.
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