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NL
Gids voor het klaarmaken en invriezen
Vlees en vis
Soorten Verpakken
Besterven
(dagen)
Conservatie
(in maanden)
Ontdooien
Runderbraadstuk Gewikkeld in aluminium folie 2 / 3 9 / 10 Niet nodig
Lamsvlees Gewikkeld in aluminium folie 1 / 2 6 Niet nodig
Varkensbraadstuk Gewikkeld in aluminium folie 1 6 Niet nodig
Kalfsbraadstuk Gewikkeld in aluminium folie 1 8 Niet nodig
Biefstukjes en
varkenslap
Ieder afzonderlijk in plastic folie en dan 4-6
samen in aluminium folie
6 Niet nodig
Lams- en
varkenscoteletten
Ieder afzonderlijk in plastic folie en dan 4-6
samen in aluminium folie
6 Niet nodig
Gehaktvlees In aluminium met plastic er omheen Zeer vers 2 Langzaam in koelkast
Hart en lever In plastic zakjes 3 Niet nodig
Worstjes In plastic of aluminium folie 2 Volgens gebruik
Kip en kalkoen Gewikkeld in aluminium folie 1 / 3 9 Langzaam in koelkast
Eend en gans Gewikkeld in aluminium folie 1 / 4 6 Langzaam in koelkast
Wilde eend, fazant en
patrijs
Gewikkeld in aluminium folie 1 / 3 9 Langzaam in koelkast
Konijn en haas Gewikkeld in aluminium folie 3 / 4 6 Langzaam in koelkast
Hert en ree In aluminium of plastic folie 5 / 6 9 Langzaam in koelkast
Grote vissen In aluminium of plastic folie 4 / 6 Langzaam in koelkast
Kleine vissen In plastic zakjes 2 / 3 Niet nodig
Schaaldieren In plastic zakjes 3 / 6 Niet nodig
Weekdieren
In aluminium of plastic bakken met water
en zout
3 Langzaam in koelkast
Gekookte vis In aluminium of plastic folie 12 In warm water
Gebakken vis In plastic zakjes 4 / 6 Rechtstreeks in pan
8


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