eta 154490010F Inoxlook, User Manual

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Meat and fish Preparation
Maximum
Storing
time
(month)
Thawing time in
room temperature
(hours)
Steak Wrapping in a foil 6-10 1-2
Lamb meat Wrapping in a foil 6-8 1-2
Veal roast Wrapping in a foil 6-10 1-2
Veal cubes In small pieces 6-10 1-2
Lamb cubes In pieces 4-8 2-3
Minced meat
In packages without
using spices
1-3 2-3
Giblets (pieces) In pieces 1-3 1-2
Bologna sausage/
salami
Should be packaged even
if it has membrane
Until thawed
Chicken and turkey Wrapping in a foil 7-8 10-12
Goose and Duck Wrapping in a foil 4-8 10
Deer, Rabbit, Wild
Boar
In 2.5 kg portions
and as fillets
9-12 10-12
Fresshwater fishes
(Salmon, Carp,
Crane, Siluroidea)
After cleaning the bowels
and scales of the fish,
wash and dry it; and if
necessary, cut off the tail
and head.
2
To the fullest
thawing
Lean fish; bass,
turbot, flounder
4-8
To the fullest
thawing
Fatty fishes (Tunny,
Mackarel, bluefish,
anchovy)
2-4
To the fullest
thawing
Shellfish Cleaned and in bags 4-6
To the fullest
thawing
Caviar
In its package, aluminium
or plastic container
2-3
To the fullest
thawing
Snails
In salty water, aluminum
or plastic container
3
To the fullest
thawing