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Hinweis: Gefrorene Nahrungsmittel werden nach dem Auftauen wie frische verarbeitet.
Sie dürfen nach dem Auftauen aber AUF KEINEN FALL wieder eingefroren werden.
Fleisch und Fisch Vorbereitung
Lagerzeit
(Monate)
Auftauzeit bei
Raumtemperatur -
Stunden
Steak In Folie einwickeln 6-10 1-2
Lammfleisch In Folie einwickeln 6-8 1-2
Kalbsbraten In Folie einwickeln 6-10 1-2
Gewürfeltes
Kalbfleisch
In kleinen Stücken 6-10 1-2
Gewürfeltes In Stücken 4-8 2-3
Hackfleisch In Verpackung ohne Gewürze 1-3 2-3
Innereien (Stücke) In Stücken 1-3 1-2
Mortadella / Salami
Sollte in jedem Fall verpackt
werden
Bis zum vollsndigen
Auftauen
Huhn und Truthahn In Folie einwickeln 7-8 10-12
Gans und Ente In Folie einwickeln 4-8 10
Wild, Kaninchen,
Wildschwein
In Portionen von 2,5 kg und als
Filet
9-12 10-12
Süßwasserfisch
(Lachs, Karpfen,
Wels)
2
Bis zum vollsndigen
Auftauen
Magerer Fisch,
Barsch, Steinbutt,
Flunder
4-8
Bis zum vollsndigen
Auftauen
Fettige Fische
(Thunfisch, Makrele,
Bluefish, Sardellen)
2-4
Bis zum vollsndigen
Auftauen
Schalentiere Geputzt und in Beuteln 4-6
Bis zum vollsndigen
Auftauen
Kaviar
In der Verpackung, Alu- oder
Plastikdose
2-3
Bis zum vollsndigen
Auftauen
Schnecken
In der Verpackung, Alu- oder
Plastikdose
3
Bis zum vollsndigen
Auftauen
Fisch ausnehmen und
abschuppen, waschen und
trocknen. Falls erforderlich Kopf
und Schwanz abschneiden.
13


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