EN - 12 -
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.
MEAT AND FISH
Preparation
Storage
Duration
(months)
Thawing period at
room temperature
(hours)
Beef Steak
Wrapped in foil
6-10
1-2
Lamb meat
Wrapped in foil
6-8
1-2
Veal roast
Wrapped in 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 the form of oblate
packages without being
spiced
1-3
2-3
Giblets
In pieces
1-3
1-2
Bologna / Sausage
/ Salami
Must be packed even if it
has a membrane
1-2
Until it is well thawed
Chicken and turkey
Wrapped in foil
7-8
10-12
Goose / duck
Wrapped in foil
4-8
10
Venison, pork,
rabbit
Portions of 2.5 kg and with
no bones
9-12
10-12
Freshwater fish,
trout, carp, catfish
2
Until it is well thawed
Lean fish; sea
bass, turbot, sole
4-8
Until it is well thawed
Fatty fish; bonito,
mackerel, blue fish,
anchovy
2-4
Until it is well thawed
Shellfish
Cleaned and put into bags
4-6
Until it is well thawed
Caviar
In its package, inside an
aluminum or plastic cup
2-3
Until it is well thawed
Snail
In salt water, inside an
aluminum or plastic cup
3
Until it is well thawed
It should be washed and
dried after it is well cleaned
inside and scaled, the tail
and head parts should be cut
off where necessary.
Summary of Contents for L1A 60 391NF.BS
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