Instruction manual Ri7305
Please keep this instruction manual for future reference
20
MEAT AND FISH
PREPARATION
MAXIMUM STORAGE
TIME (MONTHS)
Steak
Wrap in foil
6 - 8
Lamb meat
Wrap in foil
6 - 8
Veal roast
Wrap in foil
6 - 8
Veal cubes
In small pieces
6 - 8
Lamb cubes
In pieces
4 - 8
Minced meat
In packaging without
using spices
1 - 3
Giblets (pieces)
In pieces
1 - 3
Bologna sausage/salami
Should be kept
packaged even if it
has a membrane
Chicken and turkey
Wrap in foil
4 - 6
Goose and duck
Wrap in foil
4 - 6
Deer, rabbit, wild boar
In 2.5 kg portions or
as fillets
6 - 8
Freshwater fish (Salmon,
Carp, Crane, Catfish)
After cleaning the
bowels and scales of
the fish,
wash and dry it. If
necessary, remove the
tail and
head.
2
Lean fish (Bass, Turbot,
Flounder)
4
Fatty fishes (Tuna, Mackarel,
Bluefish, Anchovy)
2 - 4
Shellfish
Clean and in a bag
4 - 6
Caviar
In its packaging, or
in an aluminium or
plastic container
2 - 3
NOTE:
Thawed frozen meat should be cooked as fresh meat. If the meat is not
cooked after defrosting, it must not be re-frozen.
