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buying the food and placing the food in the freezer. Always follow instructions on the
packaging and do not exceed the storage period.
• During extended power outages, please do not open the door of the deep freeze
compartment. During longer lasting power cuts, you should not refreeze your food.
Note that:
If you attempt to open the freezer door immediately after closing it, you will find
that it will not open easily. This is quite normal. Once equilibrium has been reached, the door
will open easily.
Important note:
• Frozen food, when thawed, should be cooked just like fresh food. If it is not cooked after
being thawed, it must NEVER be re-frozen.
•
The taste of some spices found in cooked dishes (anise, basilica, watercress, vinegar,
assorted spices, ginger, garlic, onion, mustard, thyme, marjoram, black pepper, etc.)
changes and they assume a strong taste when they are stored for a long period of time.
Therefore, add small amounts of spices to the frozen food, or the desired spice should
be added after the food has thawed.
•
The storage time of food is dependent on the oil used. Suitable oils are margarine, calf
fat, olive oil and butter and unsuitable oils are peanut oil and pig fat.
•
Food in liquid form should be frozen in plastic cups and the other food should be frozen
in plastic folios or bags.
Some recommendations have been specified on pages 9, 10 and 11 for the placement and
storage of your food in the deep freeze compartment.
Meat and fish
Preparation
Maximum
Storing time
(month)
Steak
Wrapping in a foil
6 - 8
Lamb meat
Wrapping in a foil
6 - 8
Veal roast
Wrapping in a 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
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