Kernau KFUF 14151.1 W, Инструкция пользователя

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EN
33
MEAT AND FISH PREPARATION
Maximum storage time
(months)
Defrosting time at room
temperature (in hours)
Steak
Wrap in foil 6 – 10 1 – 2
Lamb meat Wrap in foil 6 – 8 1 – 2
Veal roast Wrap in 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 packaging without using
spices
1 – 3 2 – 3
Giblets (pieces) In pieces 1 – 3 1 – 2
Bologna sausage/salami
Should be kept packaged
even if it has a membrane
1 – 2
—
Chicken and turkey Wrap in foil 7 – 8 10 – 12
Goose and duck Wrap in foil 4 – 8 10
Deer, rabbit, wild boar In 2.5 kg portions or as fillets 9 – 12 10 – 12
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
For comolete thawing.
Lean fish (Bass,
Turbot, Flounder)
4 – 8
Fatty fishes (Tuna,
Mackerel, Bluefish,
Anchovy)
2 – 4
Shellfish Clean and in a bag 4 – 6 For comolete thawing.
Caviar
In its packaging, or in
an aluminium or plastic
container
2 – 3 For comolete thawing.
Snails
In salty water, or in an
aluminium or plastic
container
3 For comolete thawing.
NOTE:
Thawed frozen meat should be cooked as fresh meat. If the meat is not cooked after defrosting, it must not be
re-frozen.