VOX electronics 8606108251379, Operating Instructions Manual

Page: 135 / 143

PLACING THE FOOD
Maximum
Meat and fish Preparation 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,
2
Carp, Crane, Siluroidea)
After cleaning the bowels and
Lean fish; bass, turbot,
scales of the fish, wash and dry it;
4
flounder
and if necessary, cut the tail and
head. Fatty fishes (Tunny, Mackarel,
2 - 4
bluefish, anchovy)
Shellfish
Cleaned and in bags 4 - 6
Caviar
In its package, aluminium or
2 - 3
plastic container
Snail
In salty water, aluminum or plastic
3
container
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.
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