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BEKO RFNE290L31WN Manual

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ES
24
Carne y Pescado Preparación
Tiempo
máximo
de
almacenamient
o
(mes)
Productos
de carne
Ternera
Carne de
res
Cortarlos en grosor de 2 cm y colocar papel de aluminio entre ellos
o envolverlos herméticamente con película estirable.
6 – 8
Asado Embalar los trozos de carne en bolsas de refrigerador o envol-
verlos herméticamente con película estirable
6 – 8
Cubos En piezas pequeñas 6 – 8
Milanesa,
chule-ta
Colocar papel de aluminio entre rodajas cortadas o envolver cada
una de ellas con película estirable
6 – 8
Carne de
cordero
Chuletas Colocar papel de aluminio entre piezas de carne o envolver cada
una de ellas con película estirable
4 - 8
Asado Embalar los trozos de carne en bolsas de refrigerador o envol-
verlos herméticamente con película estirable
4 - 8
Cubos Embalar carne machacada en una bolsa de congelador o envol-
verla herméticamente con película estirable
4 - 8
Carne de
res
Asado Embalar los trozos de carne en bolsas de refrigerador o envol-
verlos herméticamente con película estirable
8 - 12
Carne de
res
Cortarlos en grosor de 2 cm y colocar papel de aluminio entre ellos
o envolverlos herméticamente con película estirable.
8 - 12
Cubos En piezas pequeñas 8 - 12
Carne
hervida
Embalar como pequeñas cantidades en bolsas de refrigerado. 8 - 12
Carne picada Sin sazonar, en bolsas planas 1 - 3
Asadura (pieza) En piezas 1 - 3
Salchicha fermentada -
Salami
Debe estar envasado aunque tenga su propia cubierta. 1 - 2
Jamón Colocar papel de aluminio entre las rodajas cortadas 2 - 3
Aves de
corral y
animales de
caza
Pollo y Pavo Envolver en papel de aluminio 4 – 6
Ganso Envolver en papel de aluminio (las porciones no deben superar los
2,5 kg)
4 – 6
Pato Envolver en papel de aluminio (las porciones no deben superar los
2,5 kg)
4 – 6
Ciervo, Conejo, Corzo Envolver en papel de aluminio (las porciones no deben superar los
2,5 kg, y sus huesos deben estar apartados)
6 – 8
Pescado y
Marisco
Pescado de agua dulce
(Trucha, Carpa, Grulla,
Bagre)
Tras limpiar a fondo el interior y las escamas, se debe lavar y secar,
y cortar las partes de cola y cabeza cuando sea necesa-rio.
2
Pescado magro (Róbalo,
Rombo, Lenguado)
4-6
Pescado graso (Bonito,
Macke-rel, Pescado Azul,
Salmonete, Anchoa)
2 - 4
Mariscos Limpiado y en bolsas 4 - 6
Caviar En su paquete, en contenedor de aluminio o de plástico 2 - 3
… 404 …


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