Grundig GFNR 13820 N, User Manual

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21
A
SV
NO
FIN
Fruits and
Vegetables
Preparation
Longest
storage
time
)month(
String bean and Pole
bean
By shock boiling for 3 minutes after washing and cutting into small pieces 10 - 13
Green pea By shock boiling for 2 minutes after shelling and washing 10-12
Cabbage By shock boiling for 1-2 minute(s) after cleaning 6 - 8
Carrot By shock boiling for 3-4 minutes after cleaning and cutting into slices 12
Pepper By boiling for 2-3 minutes after cutting the stem, dividing into two and separating
the seeds
8 - 10
Spinach By shock boiling for 2 minutes after washing and cleaning 6 - 9
Leek By shock boiling for 5 minutes after chopping 6-8
Cauliflower By shock boiling in a little lemon water for 3-5 minutes after separating the leaves,
cutting the core into pieces
10 – 12
Eggplant By shock boiling for 4 minutes after washing and cutting into 2cm pieces 10 – 12
Squash By shock boiling for 2- 3 minutes after washing and cutting into 2cm pieces 8-10
Mushroom By lightly sauteing in oil and squeezing lemon on it 2-3
Corn By cleaning and packing in cob or granular 12
Apple and Pear By shock boiling for 2-3 minutes after peeling and slicing 8 - 10
Apricot and Peach Divide in half and extract the seeds 4 - 6
Strawberry and
Raspberry
By washing and shelling 8 - 12
Baked fruit By adding 10% sugar in the container 12
Plum, Cherry, Sour
Cherry
By washing and shelling the stalks 8 - 12
Dairy Products Preparation
Longest Storage Time
))Month
Storage
Conditions
Cheese (except feta
cheese)
By placing foil therebetween,
in slices
6 - 8 It can be left in its
original packaging
for short term storage.
For long-term storage
it should also be
wrapped in aluminum
or plastic foil.
Butter, margarine In its own packaging 6 In its own packaging
or in plastic containers