Schaub Lorenz SLUS335C2, Instruction Booklet

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EN - 29 -
* 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.
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. Therefore,
the frozen food should be added little amount of spices or the desired spice should be
added after the food has been thawed.
The storage period of food is dependent on the oil used. The suitable oils are margarine,
calf fat, olive oil and butter and the unsuitable oils are peanut oil and pig fat.
The food in liquid form should be frozen in plastic cups and the other food should be
frozen in plastic folios or bags.
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)
Preparation
Storage
Duration
(months)
In its own package 2-3
In the form of slices 6-8
In its own package 6
Egg White 10-12
30 gr of it Equals to
one egg yolk.
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
2 gr of it Equals to
one egg yolk.
Eg
g*
In
a
c
lo
se
d
cu
p
Storage Conditions
Only homogeneous ones
They may be left in their
original packages for
short time storage. They
should also be wrapped
in plastic folio for long
term storage.
Dairy Products
and Pastries
Packaged
(Homogenised)
Milk
Cheese (except
white cheese)
Butter, Margarine