Publicidad
Idiomas disponibles
Idiomas disponibles
B
Using the appliance
Meat and fish
Steak
Lamb
Joint of veal
Cubed veal
Cubed lamb
Minced meat
Offal (pieces)
Dried sausage / Salami
Chicken and turkey
Goose and duck
Venison, rabbit, wild boar
Freshwater fish (salmon,
carp, trout, catfish)
Lean fish (sea bass, turbot,
dab)
Oily fish (tuna, mackerel,
bluefish, anchovy)
Shellfish
Caviar
Snails
NOTE
Thawed meat should be cooked like fresh meat. If the
meat is not cooked after being thawed, it should not be
refrozen.
Preparation
Wrap in aluminium foil.
Wrap in aluminium foil.
Wrap in aluminium foil.
In small portions.
In small portions.
In its packaging, without
spices.
In small portions.
Must be kept wrapped, even
if it has a skin on it.
Wrap in aluminium foil.
Wrap in aluminium foil.
In portions of 2.5 kg or in
the form of fillets.
After gutting and scaling
the fish, wash and dry it. If
necessary, remove the tail
and head.
Clean and place in a bag.
In its packaging or in
an aluminium or plastic
container.
In salt water or in an
aluminium or plastic
container.
14
EN
Maximum length of storage
(months)
6 to 8
6 to 8
6 to 8
6 to 8
4 to 8
1 to 3
1 to 3
4 to 6
4 to 6
6 to 8
2
4
2 to 4
4 to 6
2 to 3
3
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