Caple RIF1801 - Page 26

26 Instruction manual RiF1801 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llets 6 - 8
Freshwatersh(Salmon,Carp,Crane,
Catsh)
After cleaning the bowels and
scalesofthesh,washanddry
it. If necessary, remove the tail
and head.
2
Leansh(Bass,Turbot,Flounder) 4
Fattyshes(Tuna,Mackarel,Bluesh,
Anchovy)
2 - 4
Shellsh 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.