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EN
ARRANGING FOOD IN THE APPLIANCE
28
Meat and fish
Steak
Lamb meat
Veal roast
Veal cubes
Lamb cubes
Minced meat
Giblets (pieces)
Bologna sausage/
salami
Chicken and turkey
Goose and Duck
Deer, Rabbit, Wild Boar
Fresshwater fishes
(Salmon, Carp, Crane,
Siluroidea)
Lean fish; bass, turbot,
flounder
Fatty fishes (Tunny,
Mackarel, bluefish,
anchovy)
Shellfish
Caviar
Snail
Note: Frozen meat should be cooked as fresh meat after being thawed. If the
meat is not cooked after being thawed, it should never be frozen again.
Preparation
Wrapping in a foil
Wrapping in a foil
Wrapping in a foil
In small pieces
In pieces
In packages without using
spices
In pieces
Should be packaged even if
it has membrane
Wrapping in a foil
Wrapping in a foil
In 2.5 kg portions and as
fillets
After cleaning the bowels
and scales of the fish, wash
and dry it; and if necessary,
cut the tail and head.
Cleaned and in bags
In its package, aluminium or
plastic container
In salty water, aluminum or
plastic container
Maximum
Storing time
(month)
6 - 8
6 - 8
6 - 8
6 - 8
4 - 8
1 - 3
1 - 3
4 - 6
4 - 6
6 - 8
2
4
2 - 4
4 - 6
2 - 3
3
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