Goddess RDE 085 GW8AF Instruction Manual page 89

Meat and fish
Bologna sausage/
salami
Chicken and turkey
Goose and Duck
Deer, Rabbit, Wild
Boar
Fresshwater fishes
(Salmon, Carp, Cra-
ne, Siluroidea)
Lean fish; bass,
turbot, flounder
Fatty fishes (Tunny,
Mackarel, bluefish,
anchovy)
Shellfish
Caviar
Snails
Vegetables and
Fruits
Cauliflower
String beans and
beans
Beans, pea
Mushrooms and
asparagus
Cabbage
Preparation
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
Preparation
Take the leaves apart,
cut the heart into pieces,
and leave it in water with
a little lemon juice
for a while
Wash and cut into small
pieces and boil in water
Hull and wash and boil
in water
Wash and cut into small
pieces.
Cleaned and boil in water
EN - 89
Maximum
Thawing time in
Storing
room temperature
time
(month)
Until thawed
7-8
4-8
9-12
To the fullest
2
To the fullest
4-8
To the fullest
2-4
To the fullest
4-6
To the fullest
2-3
To the fullest
3
Maximum
Storing Thawing time in room
time temperature (hours)
(month)
10-12 Can be used frozen
10-13 Can be used frozen
12 Can be used frozen
6-9 Can be used frozen
6-8
EN
(hours)
10-12
10
10-12
thawing
thawing
thawing
thawing
thawing
thawing
2