Rangemaster Deluxe RSXS19, User Manual & Installation & Service Instructions

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Meat and fish Preparation Maximum storage time (months)
Steak Wrap in foil 6 - 8
Lamb meat Wrap in foil 6 - 8
Veal roast Wrap in foil 6 - 8
Veal cubes In small pieces 6 - 8
Lamb cubes In pieces 4 - 8
Minced meat In packaging without using spices 1 - 3
Giblets (pieces) In pieces 1 - 3
Bologna sausage/salami
Should be kept packaged even if it has a
membrane
Chicken and turkey Wrap in foil 4 - 6
Goose and duck Wrap in foil 4 - 6
Deer, rabbit, wild boar In 2.5 kg portions or as fillets 6 - 8
Freshwater fish (Salmon, Carp, Crane, Catfish)
After cleaning the bowels and scales of the fish,
wash and dry it. If necessary, remove the tail and
head.
2
Lean fish (Bass, Turbot, Flounder) 4
Fatty fishes (Tuna, Mackarel, Bluefish, Anchovy) 2 - 4
Shellfish Clean and in a bag 4 - 6
Caviar
In its packaging, or in an aluminium or plastic
container
2 - 3
Snails
In salty water, or in an aluminium or plastic
container
3
NOTE: Thawed frozen meat should be cooked as fresh meat. If the meat is not cooked after defrosting, it must not be re-frozen.
Vegetables and Fruits Preparation Maximum storage time (months)
String beans and beans Wash, cut into small pieces and boil in water 10 - 13
Beans Hull, wash and boil in water 12
Cabbage Clean and boil in water 6 - 8
Carrot Clean, cut into slices and boil in water 12
Pepper Cut the stem, cut into two pieces, remove the core and boil in water 8 - 10
Spinach Wash and boil in water 6 - 9
Cauliflower
Remove the leaves, cut the heart into pieces and leave it in water with
a little lemon juice for a while
10 - 12
Eggplant (Aubergine) Cut into pieces of 2cm after washing 10 - 12
Corn Clean and pack with its stem or as sweet corn 12
Apple and pear Peel and slice 8 - 10
Apricot and Peach Cut into two pieces and remove the stone 4 - 6
Strawberry and Blackberry Wash and hull 8 - 12
Cooked fruits Add 10 % of sugar to the container 12
Plum, cherry, sourberry Wash and hull the stems 8 - 12
5. Food Storage Table
All storage times given in the table below are intended to be
used as a guide only. Storage times of fruits and vegetables
depend on the quality of the food. Individual cases may vary.
Packaged fruits and vegetables are consumed until
expiration.
n n
Important
The taste of some spices found in cooked dishes (anise,
basilica, watercress, vinegar, assorted spices, ginger, garlic,
onion, mustard, thyme, marjoram, black pepper, etc.) changes
and they assume a strong taste when they are stored for a
long period of time. Therefore, add small amounts of spices to
food to be frozen, or the desired spice should be added after
the food has thawed
The storage time of food is dependent on the type of oil
used. Suitable oils are margarine, calf fat, olive oil and butter.
Unsuitable oils are peanut oil and pig fat.
Food in liquid form should be frozen in plastic cups/
tupperware and other food should be frozen in plastic folios
or bags.
The table below is a quick guide to show you the most
efficient way to store the major food groups in your freezer
compartment.
DocNo.031-0004 - Cooking table - electric & fan single cavity