Oceanic OCEACUF251NF, Инструкция пользователя

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EN - 55 -
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.
MEAT AND FISH Preparation
Storage
Duration
(months)
Thawing period at
room temperature
(hours)
Beef Steak Wrapped in foil 6-10 1-2
Lamb meat Wrapped in foil 6-8 1-2
Veal roast Wrapped 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 the form of oblate
packages without being
spiced
1-3 2-3
Giblets In pieces 1-3 1-2
Bologna / Sausage
/ Salami
Must be packed even if it
has a membrane
1-2 Until it is well thawed
Chicken and turkey Wrapped in foil 7-8 10-12
Goose / duck Wrapped in foil 4-8 10
Venison, pork,
rabbit
Portions of 2.5 kg and with
no bones
9-12 10-12
Freshwater fish,
trout, carp, catfish
2 Until it is well thawed
Lean fish; sea
bass, turbot, sole
4-8 Until it is well thawed
Fatty fish; bonito,
mackerel, blue fish,
anchovy
2-4 Until it is well thawed
Shellfish Cleaned and put into bags 4-6 Until it is well thawed
Caviar
In its package, inside an
aluminum or plastic cup
2-3 Until it is well thawed
Snail
In salt water, inside an
aluminum or plastic cup
3 Until it is well thawed
It should be washed and
dried after it is well cleaned
inside and scaled, the tail
and head parts should be cut
off where necessary.