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SL - 64 -
• Da prihranite prostor, lahko hladilni element shranite v vratih predela.
Hladilni element lahko prav tako uporabite za začasno hlajenje živil, na primer v hladilni
vrečki.
Nekatera priporočila za razvrščanje in hranjenje hrane v predelu za globoko zamrzovanje
so navedena na straneh 16, 17 in 18.
Opomba: Odmrznjeno hrano je treba skuhati tako kot svežo hrano. Če je po odmrzovanju
niste skuhali, je NIKOLI ne smete ponovno zamrzniti.
Meso in ribe Priprava Čas shranjeva-
nja (meseci)
Pri sobni temperaturi
Čas odtajanja
- ura -
Zrezek Zaviti v folijo 6–10 1–2
Jagnjetina Zaviti v folijo 6–8 1–2
Telečja pečenka Zaviti v folijo 6–10 1–2
Kocke teletine V majhnih koščkih 6–10 1–2
Kocke jagnjetine V koščkih 4–8 2–3
Mleto meso V paketkih brez uporabe začimb 1–3 2–3
Drobovina (koščki) V koščkih 1–3 1–2
Pariška salama/suha
salama
Treba zapakirati, tudi če ima
ovoj
Dokler ni odtajano
Piščanec in puran Zaviti v folijo 7–8 10–12
Goska in raca Zaviti v folijo 4–8 10
Srnjad, zajec, merjasec V 2,5 kg porcijah in kot leji 9–12 10–12
Sladkovodne ribe
(postrv, krap, ščuka,
pravi som)
Ko odstranite drobovino in
luske, ribo umite in posušite; če
potrebno, odrežite rep in glavo.
2 Dokler ni popolnoma
odtajano
Pusta riba, morski
brancin, robec, morski
list
4–8 Dokler ni popolnoma
odtajano
Mastne ribe (tuna,
skuša, modra riba,
sardoni)
2-4 Dokler ni popolnoma
odtajano
Školjke Očiščeno in v vrečkah 4–6 Dokler ni popolnoma
odtajano
Kaviar V lastni embalaži, znotraj alumi-
nijaste ali plastične posode
2–3 Dokler ni popolnoma
odtajano
Polži V slani vodi, znotraj aluminijaste
ali plastične posode
3 Dokler ni popolnoma
odtajano
66


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