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Refrigerator/User Manual
Operat
i
ng the product
Meat and Fish
Preparation
Longest
storage
time
(month)
M e a t
products
Veal
Steak
By cutting them 2 cm thick and placing foil between them or
wrapping tightly with stretch
6 – 8
Roast
By packing the pieces of meat in a refrigerator bag or wrapping them
tightly with stretch
6 – 8
Cubes
In small pieces
6 – 8
Schnitzel,
chops
By placing foil between cut slices or wrapping individually with
stretch
6 – 8
Mutton
Chops
By placing foil between meat pieces or wrapping individually with
stretch
4 - 8
Roast
By packing the pieces of meat in a refrigerator bag or wrapping them
tightly with stretch
4 - 8
Cubes
By packing the shredded meats in a refrigerator bag or wrapping
them tightly with stretch
4 - 8
Beef
Roast
By packing the pieces of meat in a refrigerator bag or wrapping them
tightly with stretch
8-12
Steak
By cutting them 2 cm thick and placing foil between them or
wrapping tightly with stretch
8-12
Cubes
In small pieces
8-12
B o i l e d
meat
By packaging in small pieces in a refrigerator bag
8-12
Mince
Without seasoning, in flat bags
1 - 3
Offal (piece)
In pieces
1 - 3
Fermented sausage -
Salami
It should be packaged even if it has casing.
1-2
Jambon
By placing foil between cut slices
2-3
Poultry
a n d
h u nt i n g
animals
Chicken and Turkey
By wrapping in foil
4 – 6
Goose
By wrapping in foil (portions should not exceed 2.5 kg)
4 – 6
Duck
By wrapping in foil (portions should not exceed 2.5 kg)
4-6
Deer, Rabbit, Roe Deer
By wrapping in foil (portions should not exceed 2.5 kg, and their
bones should be separated)
6 – 8
F i s h
a n d
seafood
Freshwater fish (Trout,
Carp, Crane, Catfish)
After thoroughly cleaning the inside and scales, it should be washed
and dried, and the tail and head parts should be cut when necessary.
2
Lean fish (Sea bass,
Turbot, Sole)
4-6
Fatty
fish
(Bonito,
Mackerel, Bluefish, Red
Mullet, Anchovy)
2 - 4
Shellfish
Cleaned and in bags
4 - 6
Caviar
In its packaging, in an aluminum or plastic container
2 - 3
