montpellier MFF183DW - Meat and Fish Storage Guidelines

EN
26
ARRANGING FOOD IN THE APPLIANCE
Meatandsh Preparation
Maximum
Storing time
(month)
Steak Wrapping in a foil 6 - 8
Lamb meat Wrapping in a foil 6 - 8
Veal roast Wrapping in a foil 6 - 8
Veal cubes In small pieces 6 - 8
Lamb cubes In pieces 4 - 8
Minced meat
In packages without using
spices
1 - 3
Giblets (pieces) In pieces 1 - 3
Bologna sausage/
salami
Should be packaged even if
it has membrane
Chicken and turkey Wrapping in a foil 4 - 6
Goose and Duck Wrapping in a foil 4 - 6
Deer, Rabbit, Wild Boar
In 2.5 kg portions and as
llets
6 - 8
Fresshwatershes
(Salmon, Carp, Crane,
Siluroidea)
After cleaning the bowels
and scales of the sh, wash
and dry it; and if necessary,
cut off the tail and head.
2
Leansh;bass,turbot,
ounder
4
Fattyshes(Tunny,
Mackarel,bluesh,
anchovy)
2 - 4
Shellsh Cleaned and in bags 4 - 6
Caviar
In its package, aluminium or
plastic container
2 - 3
Snails
In salty water, aluminum or
plastic container
3
Note: Frozen meat should be cooked as fresh meat after being thawed. If the meat
is not cooked after being thawed, it must not be re-frozen.