Nordmende RETNF366C Instruction Booklet page 11

Fish and Meat
Beef Steak
Lamb Meat
Calf Roast
Calf Cubes
Sheep Cubes
Minced meat
Offal (piece)
Sausage/Salami
Chicken and turkey
Goose / Duck
Deer - Rabbit -
Boar
Freshwater fish
(Trout, Carp,
Northern Pike, Cat
Fish)
Lean fish (Sea
Bass, Turbot, Sole)
Fatty fish (Bonito,
Mackerel, Blue
Fish, Anchovy)
Crustaceans
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.
Preparation
Packed for freezing in
convenient portions
Packed for freezing in
convenient portions
Packed for freezing in
convenient portions
In small pieces
In pieces
In convenient portions,
packaged without being
spiced
In pieces
Must be packed even if it is
film-coated
Packed for freezing in
convenient portions
Packed for freezing in
convenient portions
Portions of 2.5 kg and with
no bones
It should be washed and
dried after it is well cleaned
inside and scaled, the tail
and head parts should be cut
off where necessary.
Cleansed and put into bags
In its package, inside an
aluminium or plastic cup
In salty water, inside an
aluminium or plastic cup
Storage
Duration
(months)
6-10
6-8
6-10
6-10
4-8
1-3
1-3
1-2
7-8
4-8
9-12
2
4-8
2-4
4-6
2-3
3
EN - 9 -
Thawing period at
room temperature
(hours)
1-2
1-2
1-2
1-2
2-3
2-3
1-2
Until thawed
10-12
10
10-12
Until it is well thawed
Until it is well thawed
Until it is well thawed
Until it is well thawed