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Hinweis: Angetaute Lebensmittel sollten möglichst bald gekocht werden.
Falls Fleisch nach dem Auftauen nicht gleich zubereitet wird, darf es keinesfalls wieder
eingefroren werden.
Fleisch und Fisch Vorbereitung
Aufbewahrungsz
eit (Monate)
Auftauzeit bei
Raumtemperatur
(Stunden)
Rindersteak In Folie eingewickelt 6-10 1-2
Lamm In Folie eingewickelt 6-8 1-2
Kalbsbraten In Folie eingewickelt 6-10 1-2
Kalbfleisch In kleinen Stücken 6-10 1-2
Lammfleisch In Stücken 4-8 2-3
Hackfleisch
Ungewürzt, in flachen
Päckchen
1-3 2-3
Innereien (Stücke) In Stücken 1-3 1-2
Wurst/Salami
Immer verpackt (auch in der
Pelle)
1-2
Bis komplett
aufgetaut
Huhn und Pute In Folie eingewickelt 7-8 10-12
Hirsch, Reh,
Wildschwein,
Kaninchen
Portionen zu 2,5 kg, ohne
Knochen
9-12 10-12
Süßwasserfisch, z.
B. Forelle, Karpfen,
Wels
2
Bis komplett
aufgetaut
Magerer Fisch, z.
B. Barsch, Butt,
Seezunge
4-8
Fettiger Fisch, z. B.
Thunfisch,
Makrele,
Blaubarsch,
Sardelle
2-4
Bis komplett
aufgetaut
Krustentiere
Geputzt und in Beutel
verpackt
4-6
Bis komplett
aufgetaut
Kaviar
In der Packung, im
Aluminium- oder
Kunststoffbehälter
2-3
Bis komplett
aufgetaut
Schnecken
In Salzwasser, im Aluminium-
oder Kunststoffbehälter
3
Bis komplett
aufgetaut
Ausgenommen, entschuppt,
ausgewaschen und
getrocknet, möglichst ohne
Kopf und Schwanz
62


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