Nordmende RFA90IX Betriebsanleitung Seite 21

PLACING THE FOOD
Meat and fish
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 fishes
(Salmon, Carp, Crane,
Siluridae)
Lean fish; bass, turbot,
flounder
Fatty fishes (Tuna,
Mackerel, bluefish,
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
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
fillets
After cleaning the
bowels and scales of the
fish, 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, aluminium
or plastic container
EN- 19 -
Storing time
time in room
temperature
(month)
6-10
6-8
6-10
6-10
4-8
1-3
1-3
Until it is defrosted
7-8
4-8
9-12
Until it is thawed
2
Until it is thawed
4-8
Until it is thawed
2-4
Until it is thawed
4-6
Until it is thawed
2-3
Until it is thawed
3
Thawing
(hours)
-hour-
1-2
1-2
1-2
1-2
2-3
2-3
1-2
10-12
10
10-12
completely
completely
completely
completely
completely
completely