Schaub Lorenz SLU S262C4M, Instruction Booklet

Page: 35 / 44

EN - 33 -
Note: Frozen foods, when thawed, should be cooked just like fresh foods. If they are not
cooked after being thawed they must NEVER be re-frozen.
Fish and Meat Preparation
Storage
Duration
(months)
Thawing period at
room temperature
(hours)
Beef Steak Wrapped in a folio 6-10 1-2
Lam b Meat Wrapped in a folio 6-8 1-2
Calf Roast Wrapped in a folio 6-10 1-2
Calf Cubes In small pieces 6-10 1-2
Sheep Cubes In pieces 4-8 2-3
Minced m eat
In the form of oblate
packages without being
spiced
1-3 2-3
Offal (piece) In pieces 1-3 1-2
Sausage/Salami
Must be packed even if it is
film -coated
1-2 Until thawed
Chicken and
turkey
Wrapped in a folio 7-8 10-12
Goose / Duck Wrapped in a folio 4-8 10
Deer - Rabbit -
Boar
Portions of 2.5 kg and with
no bones
9-12 10-12
Freshwater fish
(Trout, Carp,
Northern Pike,
Cat Fish)
2
Lean fish (Sea
Bass, Turbot,
Sole)
4-8
Fatty fish (Bonito,
Mackerel, Blue
Fish, Anchovy)
2-4
Crustaceans
Cleansed and put into
bags
4-6 Until it is well thawed
Caviar
In its package, inside an
aluminium or plastic cup
2-3 Until it is well thawed
Snail
In salty water, inside an
aluminium 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.
Until it is well thawed