EN
62
ARRANGING FOOD IN THE APPLIANCE
Dairy Products and
Pastries
Preparation
Storage
Duration
(months)
Storage Conditions
Packaged
(Homogenised) Milk
In its own package
2 - 3
Homogenised Milk only
Cheese (except
white cheese)
In the form of slices
6 - 8
They may be left in their
original packages for
short time storage. They
should also be wrapped in
plastic folio for long term
storage.
Butter, Margarine
In its own package
6
Egg (*)
Egg White
10 - 12
30 gr of it Equals to
one egg yolk.
In a closed cup
Egg mixture
(White-Yolk)
It is mixed very well, a
pinch of salt or sugar
is added to prevent it
from getting too thick
10
50 gr of it Equals to
one egg yolk.
Egg Yolk
It is mixed very well, a
pinch of salt or sugar
is added to prevent it
from getting too thick
8 - 10
20 gr of it Equals to
one egg yolk.
Storage
Duration
(months)
Thawing period at
room temperature
(hours)
Thawing duration in the
oven (minutes)
Bread
4 - 6
2 - 3
4-5 (220-225 °C)
Biscuits
3 - 6
1 - 1,5
5-8 (190-200 °C)
Pie
1 - 3
2 - 3
5-10 (200-225 °C)
Tart
1 - 1,5
3 - 4
5-8 (190-200 °C)
Filo Pastry
2 - 3
1 - 1,5
5-8 (190-200 °C)
Pizza
2 - 3
2 - 4
15-20 (200 °C)
(*)
It should not be frozen with its shells. The white and yolk of the egg should be
frozen separately or as having been well mixed.
