Nordmende RF4DVRIXA+ Instruction Booklet page 33

PLACING THE FOOD
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, do not re-freeze it.
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 foil
Wrapping in 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
EN - 32 -
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