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EN
ARRANGING FOOD IN THE APPLIANCE
70
Fish and Meat
Beef Steak
Lamb Meat
Calf Roast
Calf Cubes
Sheep Cubes
Minced meat
Offal (piece)
Sausage/Salami
Chicken and turkey
Goose / Duck
Deer - Rabbit - Boar
Freshwater fish (Trout,
Carp, Northern Pike,
Cat, Fish)
Lean fish (Sea Bass,
Turbot, Sole)
Fatty fish (Bonito,
Mackerel, Blue Fish,
Anchovy)
Crustaceans
Caviar
Snail
Preparation
Packed for freezing in
convenient portions
Packed for freezing in
convenient portions
Packed for freezing in
convenient portions
In small pieces
In pieces
In convenient portions,
packaged without being
spiced
In pieces
Must be packed even if it
is film-coated
Packed for freezing in
convenient portions
Packed for freezing in
convenient portions
Portions of 2.5 kg and
with no bones
It should be washed
and dried after it is well
cleaned inside and
scaled, the tail and head
parts should be cut off
where necessary.
Cleansed and put into
bags
In its package, inside an
aluminum or plastic cup
In salty water, inside an
aluminum or plastic cup
Storage
period at room
Duration
temperature
(months)
6-10
6-8
6-10
6-10
4-8
1-3
1-3
Until thawed
7-8
4-8
9-12
Until it is well
2
Until it is well
4-8
Until it is well
2-4
Until it is well
4-6
Until it is well
2-3
Until it is well
3
Thawing
-hours-
1-2
1-2
1-2
1-2
2-3
2-3
1-2
10-12
10
10-12
thawed
thawed
thawed
thawed
thawed
thawed
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