Satrap GS179B Instructions For Installation And Use Manual page 18

FREEZ1NG TÄBLES Fresh meat
PRODUCT
.Small cuts ot bmb ,',-r^," -^-f-^uv^l- "^ «'*•-• -^
Roasted pig
Porkchops -';;••% -;-" >j;";-/ -•2^y^^-y,
Boiled beef, roast beef
"Beefsteaks, ribs/stew .:::,'jif«""^\ ,/: •i-il^.-SSÄSF*
Roast veal
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Vea}"Steaks;,ctioibe veal cuts.--; v-, - ' , " X^ -, f^-M
Minced meat
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Sausages
TIME LIMIT l
6 months ..;•» t&^f.--^'. ' "> -,;"%..•-,--,, i ;< ' :
5 months
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4momns ,„ ; > * ?, */\i.,i^fi ,•.,..',--,'?*.-*•**• ,- -
:
*•* . . ?i
10 months
lf inontfcr " felV^^Jr^ i
Ifl^ontisr.s/fii^ifelf^rf^il^aFafr^'iii r- i
4 months
3 months ;
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v
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sii
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^-c' Wl
2 months
We advise you to thaw the meat completely before cooking it to avoid meat from cooking
quicker on the outside than on the inside, with the exception of schnitzeis that can be put
directly to cook with a low/medium flame and for boiled meats.
Poultry
They must be plucked, skinned and the innards removed, cut into pieces, washed and dried.'
PRODUCT
Duck
Rabbit
ITIIVIEUIVIIT
4 months
picip tor brothi;
Goose
Turkey
6 months
4 months
6 months
Feathered game
They must be plucked, skinned and the innards removed, cut into pieces, washed and dried.
PRODUCT ITIIVIEÜIVIIT
Woodcock
Hare
Onail
6 months
Gilthead
3 months
Remove scales, gut and clean fish, remove head, wash, immerse in cold satt water
for 30 seconds, dry and treeze
Cooked food
N.B. The time limit of preservation of cooked food is reduced if you use fat bacon or lard äs sauces.
PRODUCT
l TIME LIMIT
l COOKING PREPARATIONS
Not fully cooked
Lasagne 4 months
Osso buco (Marrow-bone) 11 month
Garne in salmi
Bakedjsh
babymarrows
2 months
l
Holtet
Pizza
6 months
Not fully cooked
Not fully cooked
Fully cooked
Not fully cooked
Fully cooked
Put directly onto the flame or into the oven without thawing.