Normande RTF392NFIXA+ Bedienungsanleitung Seite 14

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