Goddess RCE 0142 GW9E Instruction Manual page 84

EN
Meat and fish
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
Houby a chřest
Cabbage
Eggplant
Corn
Carrot
Preparation
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
Omyjte a nakrájejte na
malé kousky.
Cleaned and boil in water
Cut to pieces of 2cm
after washing
Clean and pack with its
stem or as sweet corn
Clean and cut to slices
and boil in water
EN - 84
Maximum
Thawing time in
Storing
room temperature
time
(month)
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
10-12 Separate the slices
12 Can be used frozen
12 Can be used frozen
(hours)
thawing
thawing
thawing
thawing
thawing
thawing
2