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E
Carnes y pescados
Guía para el uso del compartimiento congelador
Tipo Confección
Macerado de
la carne (dias)
Duración
(meses)
Descongelación
Asado y cocido de
novillo
Envuelto en hojas de aluminio 2 / 3 9 / 10 No necesario
Cordero Envuelto en hojas de aluminio 1 / 2 6 No necesario
Asado de cerdo Envuelto en hojas de aluminio 1 6 No necesario
Asado y cocido de
ternera
Envuelto en hojas de aluminio 1 8 No necesario
Bistec de cerdo
Cada lonja tiene que ser envuelta en politeno y
luego en hojas de aluminio en número de 4-5
6 No necesario
Lonjas y costeletas de
cordero o novillo
Cada lonja tiene que ser envuelta en politeno y
luego en hojas de aluminio en número de 4-5
6 No necesario
Carne triturada
En recipientes de aluminio cubierto con
politeno
Fresquísima 2 Lentamente en frigorífico
Corazón y hígado En bolsitas de politeno 3 No necesario
Salchichas En hojas de politeno o aluminio 2 Según el empleo
Pollos y pavos Envuelto en hojas de aluminio 1 / 3 9 Lentamente en frigorífico
Patos y ganzos En hojas de aluminio 1 / 4 6 Lentamente en frigorífico
Patos salvajes, faisanes
y perdices
En hojas de aluminio 1 / 3 9 Lentamente en frigorífico
Conejos y liebres En hojas de aluminio 3 / 4 6 Lentamente en frigorífico
Ciervo y corzo En hojas de aluminio o politeno 5 / 6 9 Lentamente en frigorífico
Pescados muy grandes En hojas de aluminio o politeno 4 / 6 Lentamente en frigorífico
Pescados pequeños En sobres de politeno 2 / 3 No necesario
Crustáceos En sobres de politeno 3 / 6 No necesario
Moluscos
En recipientes de aluminio o plástico cubiertos
con agua y sal
3 Lentamente en frigorífico
Pescados cocidos En hojas de aluminio o politeno 12 En agua caliente
Pescados fritos En sobres de politeno 4 / 6 Directamente en sartés
52


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