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BEKO B5RFNE274W Manual

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Meat and Fish Preparation
Longest stor-
age time
(month)
Meat
Products
Veal
Steak By cutting them 2 cm thick and placing foil between
them or wrapping tightly with stretch 6-8
Roast By packing the pieces of meat in a refrigerator bag or
wrapping them tightly with stretch 6-8
Cubes In small pieces 6-8
Schnitzel, chops By placing foil between cut slices or wrapping individu-
ally with stretch 6-8
Mutton
Chops By placing foil between meat pieces or wrapping indi-
vidually with stretch 4-8
Roast By packing the pieces of meat in a refrigerator bag or
wrapping them tightly with stretch 4-8
Cubes By packing the shredded meats in a refrigerator bag or
wrapping them tightly with stretch 4-8
Beef
Roast By packing the pieces of meat in a refrigerator bag or
wrapping them tightly with stretch 8-12
Steak By cutting them 2 cm thick and placing foil between
them or wrapping tightly with stretch 8-12
Cubes In small pieces 8-12
Boiled meat By packaging in small pieces in a refrigerator bag 8-12
Mince Without seasoning, in flat bags 1-3
Offal (piece) In pieces 1-3
Fermented sausage -
Salami It should be packaged even if it has casing. 1-3
Jambon By placing foil between cut slices 2-3
Poultry and
hunting an-
imals
Chicken and Turkey By wrapping in foil 4-6
Goose By wrapping in foil (portions should not exceed 2.5 kg) 4-6
Duck By wrapping in foil (portions should not exceed 2.5 kg) 4-6
Deer, Rabbit, Roe Deer By wrapping in foil (portions should not exceed 2.5 kg,
and their bones should be separated) 6-8
Fish and sea-
food
Freshwater fish (Trout,
Carp, Crane, Catfish)
After thoroughly cleaning the inside and scales, it
should be washed and dried, and the tail and head parts
should be cut when necessary.
2
Lean fish (Sea bass, Tur-
bot, Sole) 4-6
Fatty fish (Bonito, Mack-
erel, Bluefish, Red Mullet,
Anchovy)
2-4
Shellfish Cleaned and in bags 4-6
Caviar In its packaging, in an aluminium or plastic container 2-3
… 20 …


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