Nordmende RUI110NMWHA+ Bedienungsanleitung Seite 14

Dairy Products
and Pastries
Packaged
(Homogenized)
Milk
Cheese (except
white cheese)
Butter, Margarine
Egg White
Egg mixture
(White-Yolk)
Egg Yolk
* It should not be frozen with its shells. The white and yolk of the egg should be frozen
separately or as having been well mixed.
Bread
Biscuits
Pie
Tart
Phillo Pastry
Pizza
The taste of some spices found in cooked dishes (anise, basilica, watercress, vinegar,
assorted spices, ginger, garlic, onion, mustard, thyme, marjoram, black pepper, etc.)
changes and they assume a strong taste when they are stored for a long period. Therefore,
the frozen food should be added little amount of spices or the desired spice should be
added after the food has been thawed.
The storage period of food is dependent on the oil used. The suitable oils are margarine,
calf fat, olive oil and butter and the unsuitable oils are peanut oil and pig fat.
Preparation
In its own package
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.
Storage Duration
(months)
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 - 12 -
Storage Conditions
Only homogeneous
ones
They may be left in their
original packages for
short time storage.
They should also be
wrapped in plastic folio
for long term storage.
30 gr of it
Equals to one egg
yolk.
50 gr of it Equals to
one egg yolk.
2 gr of it Equals to
one egg yolk.
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)