Nordmende RETNF366C Instruction Booklet page 13

Dairy Products
and Pastries
Packaged
(Homogenised)
Milk
Cheese (except
white cheese)
Butter, Margarine
Egg White
Egg mixture
(White-Yolk)
Egg Yolk
* It should not be frozen with its shells. The white and yolk of the egg should be frozen
separately or as having been well mixed.
Bread
Biscuits
Pie
Tart
Filo Pastry
Pizza
The taste of some spices found in cooked dishes (anise, basilica, watercress, vinegar,
assorted spices, ginger, garlic, onion, mustard, thyme, marjoram, black pepper, etc.)
changes and they assume a strong taste when they are stored for a long period. Therefore,
the frozen food should be added little amount of spices or the desired spice should be
added after the food has been thawed.
The storage period of food is dependent on the oil used. The suitable oils are margarine,
calf fat, olive oil and butter and the unsuitable oils are peanut oil and pig fat.
The food in liquid form should be frozen in plastic cups and the other food should be
frozen in plastic folios or bags.
Preparation
In its own package
In the form of slices
In its own package
It is mixed very well, a pinch
of salt or sugar is added to
prevent it from getting too
thick.
It is mixed very well, a pinch
of salt or sugar is added to
prevent it from getting too
thick.
Storage Duration
(months)
4-6
3-6
1-3
1-1,5
2-3
2-3
Storage
Duration
(months)
2-3
6-8
6
10-12
10
8-10
Thawing period at
room temperature
(hours)
2-3
1-1,5
2-3
3-4
1-1,5
2-4
EN - 11 -
Storage Conditions
Only homogeneous ones
They may be left in their
original packages for
short time storage. They
should also be wrapped
in plastic folio for long
term storage.
30 gr of it Equals to
one egg yolk.
50 gr of it Equals to
one egg yolk.
2 gr of it Equals to
one egg yolk.
Thawing duration in
the oven (minutes)
4-5 (220-225 °C)
5-8 (190-200 °C)
5-10 (200-225 °C)
5-8 (190-200 °C)
5-8 (190-200 °C)
15-20 (200 °C)