Philco PCN 17742 EBI, Руководство пользователя

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Copyright © 2020, Fast ČR, a. s. Revision 1/2022
EN - 24
Meat and fish Preparation
Maximum Storing time
(month)
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 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, Carp,
Crane, Siluroidea)
After cleaning the bowels and scales of
the fish, wash and dry it; and if necessary,
cut off the tail and head.
2
Lean fish; bass, turbot, flounder
4
Fatty fishes (Tunny, Mackarel,
bluefish, anchovy)
2-4
Shellfish Cleaned and in bags 4-6
Caviar
In its package, aluminium or plastic
container
2-3
Snails
In salty water, aluminium or plastic
container
3
Note:
Frozen meat should be cooked as fresh meat after being thawed. If the meat is not cooked after
being thawed, it must not be re-frozen.