Grundig GFN24840N Bedienungsanleitung Seite 20

Meat and Fish
Steak
Roast
Veal
Cubes
Schnitzel,
chops
Chops
Roast
Mutton
Cubes
Meat
products
Roast
Steak
Beef
Cubes
Boiled
meat
Mince
Offal (piece)
Fermented sausage -
Salami
Jambon
Chicken and Turkey
Poultry
Goose
and
Duck
hunting
animals
Deer, Rabbit, Roe Deer
Freshwater fish (Trout,
Carp, Crane, Catfish)
Lean fish (Sea bass,
Turbot, Sole)
Fish
and
Fatty fish (Bonito,
seafood
Mackerel, Bluefish, Red
Mullet, Anchovy)
Shellfish
Caviar
Preparation
By cutting them 2 cm thick and placing foil between them or
wrapping tightly with stretch
By packing the pieces of meat in a refrigerator bag or wrapping
them tightly with stretch
In small pieces
By placing foil between cut slices or wrapping individually with
stretch
By placing foil between meat pieces or wrapping individually with
stretch
By packing the pieces of meat in a refrigerator bag or wrapping
them tightly with stretch
By packing the shredded meats in a refrigerator bag or wrapping
them tightly with stretch
By packing the pieces of meat in a refrigerator bag or wrapping
them tightly with stretch
By cutting them 2 cm thick and placing foil between them or
wrapping tightly with stretch
In small pieces
By packaging in small pieces in a refrigerator bag
Without seasoning, in flat bags
In pieces
It should be packaged even if it has casing.
By placing foil between cut slices
By wrapping in foil
By wrapping in foil (portions should not exceed 2.5 kg)
By wrapping in foil (portions should not exceed 2.5 kg)
By wrapping in foil (portions should not exceed 2.5 kg, and their
bones should be separated)
After thoroughly cleaning the inside and scales, it should be washed
and dried, and the tail and head parts should be cut when necessary.
Cleaned and in bags
In its packaging, in an aluminum or plastic container
EN
Longest
storage
A
time
(month)
SV
6 – 8
NO
6 – 8
6 – 8
FIN
6 – 8
DE
4 - 8
4 - 8
4 - 8
8 - 12
8 - 12
8 - 12
8 - 12
1 - 3
1 - 3
1 - 2
2 - 3
4 – 6
4 – 6
4 – 6
6 – 8
2
4-6
2 - 4
4 - 6
2 - 3
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