Blomberg FNT34550 User Manual page 18

Meat and Fish
Veal
Mutton
Meat
products
Beef
Mince
Offal (piece)
Fermented sausage - Salami
Jambon
Chicken and Turkey
Poultry
Goose
and
Duck
hunting
animals
Deer, Rabbit, Roe Deer
Freshwater fish (Trout, Carp,
Crane, Catfish)
Lean fish (Sea bass, Turbot,
Sole)
Fish and
seafood
Fatty fish (Bonito, Mackerel,
Bluefish, Red Mullet, Anchovy)
Shellfish
Caviar
Preparation
Steak By cutting them 2 cm thick and placing foil between them or
wrapping tightly with stretch
Roast By packing the pieces of meat in a refrigerator bag or wrapping
them tightly with stretch
Cubes In small pieces
S c h n i t z e l , By placing foil between cut slices or wrapping individually with
chops stretch
Chops By placing foil between meat pieces or wrapping individually with
stretch
Roast By packing the pieces of meat in a refrigerator bag or wrapping
them tightly with stretch
Cubes By packing the shredded meats in a refrigerator bag or wrapping
them tightly with stretch
Roast By packing the pieces of meat in a refrigerator bag or wrapping
them tightly with stretch
Steak By cutting them 2 cm thick and placing foil between them or
wrapping tightly with stretch
Cubes In small pieces
Boiled meat By packaging in small pieces in a refrigerator bag
Without seasoning, in flat bags
In pieces
It should be packaged even if it has casing.
By placing foil between cut slices
By wrapping in foil
By wrapping in foil (portions should not exceed 2.5 kg)
By wrapping in foil (portions should not exceed 2.5 kg)
By wrapping in foil (portions should not exceed 2.5 kg, and their
bones should be separated)
After thoroughly cleaning the inside and scales, it should be
washed and dried, and the tail and head parts should be cut when
necessary.
Cleaned and in bags
In its packaging, in an aluminum or plastic container
18
EN
Longest
storage
time
)month(
6 – 8
6 – 8
6 – 8
6 – 8
4 - 8
4 - 8
4 - 8
8-12
8-12
8-12
8-12
1 - 3
1 - 3
1-2
2-3
4 – 6
4 – 6
4-6
6 – 8
2
4-6
2 - 4
4 - 6
2 - 3