EN
19
ARRANGING FOOD IN THE APPLIANCE
Meat and fish
Preparation
Maximum
Storing time
(month)
Steak
Wrapping in a foil
6 - 8
Lamb meat
Wrapping in a foil
6 - 8
Veal roast
Wrapping in a foil
6 - 8
Veal cubes
In small pieces
6 - 8
Lamb cubes
In pieces
4 - 8
Minced meat
In packages without using
spices
1 - 3
Giblets (pieces)
In pieces
1 - 3
Bologna sausage/
salami
Should be packaged even if
it has membrane
Chicken and turkey
Wrapping in a foil
4 - 6
Goose and Duck
Wrapping in a foil
4 - 6
Deer, Rabbit, Wild Boar
In 2.5 kg portions and as
fillets
6 - 8
Fresshwater fishes
(Salmon, Carp, Crane,
Siluroidea)
After cleaning the bowels
and scales of the fish, wash
and dry it; and if necessary,
cut off the tail and head.
2
Lean fish; bass, turbot,
flounder
4
Fatty fishes (Tunny,
Mackarel, bluefish,
anchovy)
2 - 4
Shellfish
Cleaned and in bags
4 - 6
Caviar
In its package, aluminium or
plastic container
2 - 3
Snails
In salty water, aluminum or
plastic container
3
Note:
Frozen meat should be cooked as fresh meat after being thawed. If the meat
is not cooked after being thawed, it must not be re-frozen.
