EN - 17 -
Note:
Frozen foods, when thawed, should be cooked just like fresh foods. If they are not
cooked after being thawed they must NEVER be re-frozen.
Meat and fish
Preparing
Storing time
(months)
In room
temperature
Defrost time
-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
Freshwater
fishes (Salmon,
Carp, Crane,
Siluroidea)
After filleting and cleaning the
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, aluminum or
plastic container
2-3
Until it is thawed
completely
Snail
In salty water, aluminum or
plastic container
3
Until it is thawed
completely
Содержание R-B330ERU4V
Страница 2: ......
Страница 28: ...EN 26 1 2 4 5 6 7 8 9 10 11 12 13 14 15 3 ...
Страница 29: ...EN 27 2 3 4 5 6 7 8 9 10 11 12 13 14 15 1 ...
Страница 56: ...GR 54 1 2 4 5 6 7 8 9 10 11 12 13 14 15 3 ...
Страница 57: ...GR 55 2 3 4 5 6 7 8 9 10 11 12 13 14 15 1 ...
Страница 59: ......