Kernau KFRC 15153 NF W, Instruction Booklet

Page: 33 / 80

EN
33
MEAT AND FISH 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 fillets 6 - 8
Fresshwater fishes (Salmon,
Carp, Crane, Siluroidea)
After cleaning the bowels and
scales of the fish, wash and dry
it; and if necessary, cut the tail
and head.
2
Lean fish; bass, turbot,
flounder
4
Fatty fishes (Tunny,
Mackarel, bluefish, anchovy)
2 - 4
Shellfish 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
VEGETABLES AND
FRUITS
PREPARATION
MAXIMUM
STORING TIME
(MONTH)
String beans and
beans
Wash and cut to small pieces and boil in water 10 - 13
Beans Hull and wash and boil in water 12
Cabbage Cleaned and boil in water 6 - 8
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.