Hitachi R-B330ERU4V Instruction Manual page 19

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 Wrapping in a foil
Deer, Rabbit,
Wild Boar
Freshwater
fishes (Salmon,
Carp, Crane,
Siluroidea)
Lean fish; bass,
turbot, flounder
Fatty fishes
(Tunny,
Mackarel,
bluefish,
anchovy)
Shellfish
Caviar
Snail
Note: Frozen foods, when thawed, should be cooked just like fresh foods. If they are not
cooked after being thawed they must NEVER be re-frozen.
Preparing
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
In 2.5 kg portions and as fillets
After filleting and cleaning the
scales of the fish, wash and
dry it; and if necessary, cut the
tail and head.
Cleaned and in bags
In its package, aluminum or
plastic container
In salty water, aluminum or
plastic container
Storing time
(months)
6-10
6-8
6-10
6-10
4-8
1-3
1-3
7-8
4-8
9-12
2
4-8
2-4
4-6
2-3
3
EN - 17 -
In room
temperature
Defrost time
-hour-
1-2
1-2
1-2
1-2
2-3
2-3
1-2
Until it is defrosted
10-12
10
10-12
Until it is thawed
completely
Until it is thawed
completely
Until it is thawed
completely
Until it is thawed
completely
Until it is thawed
completely
Until it is thawed
completely