34 Instruction manual CAFF42 Please keep this instruction manual for future reference
MEAT AND FISH PREPARATION
MAXIMUM STORAGE TIME
(MONTHS)
Steak Wrap in foil 6 - 8
Lamb meat Wrap in foil 6 - 8
Veal roast Wrap in foil 6 - 8
Veal cubes In small pieces 6 - 8
Lamb cubes In pieces 4 - 8
Minced meat
In packaging without
using spices
1 - 3
Giblets (pieces) In pieces 1 - 3
Bologna sausage/salami
Should be kept packaged even if
it has a membrane
Chicken and turkey Wrap in foil 4 - 6
Goose and duck Wrap in foil 4 - 6
Deer, rabbit, wild boar In 2.5 kg portions or as fillets 6 - 8
Freshwater fish
(Salmon, Carp, Crane, Catfish)
After cleaning the bowels and
scales of the fish,wash and dry
it. If necessary, remove the tail
and head.
2
Lean fish (Bass, Turbot, Flounder) 4
Fatty fishes
(Tuna, Mackarel, Bluefish, Anchovy)
2 - 4
Shellfish Clean and in a bag 4 - 6
Caviar
In its packaging, or in an
aluminium or plastic container
2 - 3
NOTE:
Thawed frozen meat should be cooked as fresh meat. If the meat is not cooked after
defrosting, it must not be re-frozen.
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