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EN
ARRANGING FOOD IN THE APPLIANCE
22
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
Snails
Note: Frozen meat should be cooked as fresh meat after being thawed. If the meat
is not cooked after being thawed, it must not be re-frozen.
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 off 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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