Normande RTF392NFIXA+ Bedienungsanleitung Seite 16

Dairy Products
and Pastries
Milk
Cheese - other
than white cheese
Butter, margarine
Egg white
Egg mixture
(white-yolk)
Egg yolk
*Should never be frozen with its shell. Albumen and yolk should be frozen individually or
completely mixed.
Storage period (months)
Bread
Biscuits
Pie
Tart
Phyllo dough
Pizza
Some spices in cooked food (aniseed, basil, dill, vinegar, spice mix, ginger, garlic, onion,
mustard, thyme, marjoram, black pepper, bologna sausage etc.) may have a foul taste
when stored for a long time. Therefore, frozen food should be spiced just a little or spice
should be added after the food is thawed.
The storing time for the food depends on the oil used. Margarines, veal fat, olive oil and
butter are suitable, peanut oil and lard are not suitable. Cooked food in liquid form should
be frozen in plastic containers, other food should be frozen wrapped in plastic foil or in
plastic bags.
Preparation
In the form of slices
In its own package
It is mixed very well, a pinch
of salt or sugar is added to
prevent it from getting too
thick
It is mixed very well, a pinch
of salt or sugar is added to
prevent it from getting too
thick
4-6
3-6
1-3
1-1,5
2-3
2-3
Storage
Duration
(months)
2-3
6-8
6
10-12
10
8-10
Thawing period at
room temperature
(hours)
2-3
1-1,5
2-3
3-4
1-1,5
2-4
EN - 14 -
Storage Conditions
Only homogenized
product
They may be left in their
original packages for
short time storage. They
should also be wrapped
in plastic foil for long
term storage.
In a closed container
In a closed container
In a closed container
Thawing duration in
the oven (minutes)
4-5 (220-225 °C)
5-8 (190-200 °C)
5-10 (200-225 °C)
5-8 (190-200 °C)
5-8 (190-200 °C)
15-20 (200 °C)