Blomberg FNT 9683 N User Manual page 20

Meat and Fish
Veal
chops
Mutton
M e a t
products
Beef
Mince
Offal (piece)
Fermented
Salami
Jambon
Chicken and Turkey
Poultry
Goose
a n d
Duck
h u n t i n g
animals
Deer, Rabbit, Roe Deer
Freshwater
Carp, Crane, Catfish)
Lean fish
Turbot, Sole)
F i s h
a n d
Fatty fish
seafood
Mackerel, Bluefish,
Mullet, Anchovy)
Shellfish
Caviar
Preparation
Steak By cutting them 2 cm thick and placing foil between them or wrapping
tightly with stretch
Roast By packing the pieces of meat in a refrigerator bag or wrapping them
tightly with stretch
Cubes In small pieces
S c h n i t z e l , By placing foil between cut slices or wrapping individually with stretch
Chops By placing foil between meat pieces or wrapping individually with
stretch
Roast By packing the pieces of meat in a refrigerator bag or wrapping them
tightly with stretch
Cubes By packing the shredded meats in a refrigerator bag or wrapping them
tightly with stretch
Roast By packing the pieces of meat in a refrigerator bag or wrapping them
tightly with stretch
Steak By cutting them 2 cm thick and placing foil between them or wrapping
tightly with stretch
Cubes In small pieces
Boiled meat By packaging in small pieces in a refrigerator bag
Without seasoning, in flat bags
In pieces
sausage - It should be packaged even if it has casing.
By placing foil between cut slices
By wrapping in foil
By wrapping in foil (portions should not exceed 2.5 kg)
By wrapping in foil (portions should not exceed 2.5 kg)
By wrapping in foil (portions should not exceed 2.5 kg, and their bones
should be separated)
fish (Trout,
(Sea bass,
After thoroughly cleaning the inside and scales, it should be washed
and dried, and the tail and head parts should be cut when necessary.
(Bonito,
Red
Cleaned and in bags
In its packaging, in an aluminum or plastic container
21
EN
Longest
storage
time
(month)
6 – 8
6 – 8
6 – 8
6 – 8
4 - 8
4 - 8
4 - 8
8-12
8-12
8-12
8-12
1 - 3
1 - 3
1-2
2-3
4 – 6
4 – 6
4-6
6 – 8
2
4-6
2 - 4
4 - 6
2 - 3