VESTEL EKO NF450 G, Руководство пользователя, Страница: 18 / 32

EN -18-
Meat and fish Preparation
Maximum Stor-
ing 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 the
tail and head.
2
Lean fish; bass, turbot,
flounder
4
Fatty fishes (Tunny, Mack-
arel, bluefish, anchovy)
2 - 4
Shellfish
Cleaned and in bags 4 - 6
Caviar
In its package, aluminium or
plastic container
2 - 3
Snail
In salty water, aluminum 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 should never be frozen again.