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EN
24
ARRANGING FOOD IN THE APPLIANCE
Meat and sh Preparation
Maximum
Storing time
(month)
Steak Wrapping in a foil 6 - 8
Lamb meat Wrapping in a foil 6 - 8
Veal roast Wrapping in a foil 6 - 8
Veal cubes In small pieces 6 - 8
Lamb cubes In pieces 4 - 8
Minced meat
In packages without using
spices
1 - 3
Giblets (pieces) In pieces 1 - 3
Bologna sausage/
salami
Should be packaged even if
it has membrane
Chicken and turkey Wrapping in a foil 4 - 6
Goose and Duck Wrapping in a foil 4 - 6
Deer, Rabbit, Wild Boar
In 2.5 kg portions and as
llets
6 - 8
Fresshwater shes
(Salmon, Carp, Crane,
Siluroidea)
After cleaning the bowels
and scales of the sh, wash
and dry it; and if necessary,
cut the tail and head.
2
Lean sh; bass, turbot,
ounder
4
Fatty shes (Tunny,
Mackarel, bluesh,
anchovy)
2 - 4
Shellsh Cleaned and in bags 4 - 6
Caviar
In its package, aluminium or
plastic container
2 - 3
Snail
In salty water, aluminum or
plastic container
3
Note: Frozen meat should be cooked as fresh meat after being thawed. If the
meat is not cooked after being thawed, it should never be frozen again.
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