Romo RCN2379LD, Руководство пользователя

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EN
109
ARRANGING FOOD IN THE APPLIANCE
add small amounts of spices to food to be frozen, or the desired spice
should be added after the food has thawed.
• The storage time of food is dependent on the type of oil used. Suitable
oils are margarine, calf fat, olive oil and butter. Unsuitable oils are
peanut oil and pig fat.
• Food in liquid form should be frozen in plastic cups and other food
should be frozen in plastic folios or bags.
The table below is a quick guide to show you the most efficient way
to store the major food groups in your freezer compartment.
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, Mackerel,
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
Snails
In salty water, or in an aluminium or
plastic container
3