Telefunken TFEKS123X10A++ Bedienungsanleitung Seite 33

Meat and sh
Steak
Lamb meat
Veal roast
Veal cubes
Lamb cubes
Minced meat
Giblets (pieces)
Bologna Sausage /Salami
Chicken and turkey
Goose and Duck
Deer, Rabbit, Wild Boar
Freshwater shes (Salmon, Carp, Crane,
Siluroidea)
Lean sh; bass, turbot, ounder
Fatty shes (Tunny, Mackarel, bluesh,
anchovy)
Shellsh
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
Wrapping in a foil
Wrapping in a foil
Wrapping in a foil
In small pieces
In pieces
In packages without using spices
In pieces
Should be packaged even if it has
membrane
Wrapping in a foil
Wrapping in a foil
In 2.5 kg portions and as llets
After cleaning the bowels and scales of the
sh, wash and dry it; and if necessary, cut
the tail and head.
Cleaned and in bags
In its package, aluminium or plastic
container
In salty water, aluminum or plastic
container
EN - 32
Maximum Storing time
(month)
6 - 8
6 - 8
6 - 8
6 - 8
4 - 8
1 - 3
1 - 3
4 - 6
4 - 6
6 - 8
2
4
2 - 4
4 - 6
2 - 3
3