Manual Stoves ST444989 Breeze 190 (page 13 of 40) (English, Dutch)

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Meat and sh Preparation

Maximum storage time

(months)

Steak Wrap in foil 6 - 8

Lamb meat Wrap in foil 6 - 8

Veal roast Wrap in foil 6 - 8

Veal cubes In small pieces 6 - 8

Lamb cubes In pieces 4 - 8

Minced meat In packaging without using spices 1 - 3

Giblets (pieces) In pieces 1 - 3

Bologna sausage/salami Should be kept packaged even if it has a membrane

Chicken and turkey Wrap in foil 4 - 6

Goose and duck Wrap in foil 4 - 6

Deer, rabbit, wild boar In 2.5 kg portions or as llets 6 - 8

Freshwater sh

(Salmon, Carp, Crane,

Catsh)

After cleaning the bowels and scales of the sh,

wash and dry it. If necessary, remove the tail and

head.

Lean sh (Bass, Turbot,

Flounder)

Fatty shes (Tuna,

Mackarel, Bluesh,

Anchovy)

2 - 4

Shellsh Clean and in a bag 4 - 6

Caviar

In its packaging, or in an aluminium or plastic

container

2 - 3

Snails In salty water, or in an aluminium or plastic container 3

NOTE: Thawed frozen meat should be cooked as fresh meat. If the meat is not cooked after defrosting, it

must not be re-frozen.

Vegetables and Fruits Preparation

Maximum storage time

(months)

String beans and beans Wash, cut into small pieces and boil in water 10 - 13

Beans Hull, wash and boil in water 12

Cabbage Clean and boil in water 6 - 8

Carrot Clean, cut into slices and boil in water 12

Pepper

Cut the stem, cut into two pieces, remove the core

and boil in water

8 - 10

Spinach Wash and boil in water 6 - 9

Cauliower

Remove the leaves, cut the heart into pieces and

leave it in water with a little lemon juice for a while

10 - 12

Eggplant Cut into pieces of 2cm after washing 10 - 12

Corn Clean and pack with its stem or as sweet corn 12

Apple and pear Peel and slice 8 - 10

Apricot and Peach Cut into two pieces and remove the stone 4 - 6

Strawberry and

Blackberry

Wash and hull 8 - 12

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Stoves ST444989 Breeze 190 Manual

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