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Commercially Frozen Foods
The storage time and the recommended temperature for storing commercially
frozen foods are indicated on the packaging. For storing and using consider the
manufacturer’s instructions. When shopping for foods, be careful to choose only
adequately packed foods provided with complete data and stored in freezers
where the temperature is not higher than -18°C. Do not buy packages of food
covered with frost layer. This indicates that the package was thawed before at
least once. Be careful that packages don’t start to thaw; as the temperature rises it
reduces the quality of foods.
Storage time (in months)
Food 1 2 3 4 5 6 7 8 9 10 11 12
Vegetable ++ +
Fruit + + +
Bread, Pastries +
Milk +
Ready-Made Meals +
Beef + + +
Veal ++ +
Pork +++
Poultry ++ +
Game +++
Minced Meat +
Smoked Sausages +
Lean Fish +
Fat Fish +
Offal +
Defrosting Frozen Food
Partially thawed or defrosted foods should be used as soon as possible. Cold air
preserves the food and does not does not destroy the microorganisms which
rapidly activate after defrosting.
Partial defrosting reduces the nutritional value of foods, especially of fruits,
vegetables and ready-made meals.
Ice Making
The recommended thermostat setting for ice making is positioned between 3 and
5. Fill the ice cube tray (two thirds of it) with cold water or with any liquid
suitable for freezing and insert the tray into the low temperature compartment.
Dry the bottom of the tray so that it doesn’t stick to the bottom of the low
temperature compartment. The best method to get the ice cubes out of the tray is
to hold the tray under cold tap water for a second and turn it around and slightly
bend it.
Instructions for Use