Kernau KBR 17133.1 S NF Instruction Booklet page 45

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.
VEGETABLES AND
FRUITS
String beans and
beans
Beans
Cabbage
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
PREPARATION
Wash and cut to small pieces and boil in water
Hull and wash and boil in water
Cleaned and boil in water
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
MAXIMUM
STORING TIME
(MONTH)
10 - 13
12
6 - 8
EN 44