VESTEL GTN910IU, User Manual, Page: 23 / 32

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Meat and fish Preparation
Storing time
(month)
Thawing
time in room
temperature
(hours)
-hour-
Steak Wrapping in a foil 6-10 1-2
Lamb meat Wrapping in a foil 6-8 1-2
Veal roast Wrapping in a 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 packages without
using spices
1-3 2-3
Giblets (pieces) In pieces 1-3 1-2
Bologna sausage/
salami
Should be packaged
even if it has membrane
Until it is defrosted
Chicken and turkey Wrapping in a foil 7-8 10-12
Goose and Duck Wrapping in a foil 4-8 10
Deer, Rabbit, Wild Boar
In 2.5 kg portions and as
fillets
9-12 10-12
Fresshwater fishes
(Salmon, Carp, Crane,
Siluroidea)
After cleaning the
bowels and scales of the
fish, wash and dry it; and
if necessary, cut the tail
and head.
2
Until it is thawed
completely
Lean fish; bass, turbot,
flounder
4-8
Until it is thawed
completely
Fatty fishes (Tunny,
Mackarel, bluefish,
anchovy)
2-4
Until it is thawed
completely
Shellfish Cleaned and in bags 4-6
Until it is thawed
completely
Caviar
In its package,
aluminium or plastic
container
2-3
Until it is thawed
completely
Snail
In salty water, aluminum
or plastic container
3
Until it is thawed
completely
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.
PLACING THE FOOD