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Opmerking: Diepgevroren etenswaren, wanneer gedooid, moet worden bereid zoals verse
etenswaren. Als u ze niet bereidt na de ontdooiing mag u ze NOOIT opnieuw invriezen.
Vlees en vis
Prepa ring (Aa n het
voorbereiden)
Bewaa rtij d
(ma a nden)
Bij
k a mertemper a tuur
ontdooitijd uur-
Steak Inpakken in een f olie 6-10 1-2
Lamsvlees Inpakken in een f olie 6-8 1-2
Kalfsbout Inpakken in een f olie 6-10 1-2
Kalfsbout In kleine stukjes 6-10 1-2
Lamblokjes In stukjes 4-8 2-3
Gehakt In pakjes zonder kruiden 1-3 2-3
Organen (stukjes) In stukjes 1-3 1-2
Hespenw orst/sala
mi
Moet w orden ingepakt, zelfs als
het een membraan heeft
Tot het is ontdooid
Kip en kalkoen Inpakken in een f olie 7-8 10-12
Gans en eend Inpakken in een f olie 4-8 10
Hert Konijn -
Everzw ijn
In porties van 2,5 kg en als
fillets
9-12 10-12
Zoetw ater vissen
(zalm, karper,
kraan, katvis)
2
Tot het volledig is
ontdooid
Arme vis: baars,
tarbot, bot
4-8
Tot het volledig is
ontdooid
Vette vissen
(tonijn, makreel,
zeeforel,
anchovis)
2-4
Tot het volledig is
ontdooid
Schaaldieren Schoongemaakt en in zakken 4-6
Tot het volledig is
ontdooid
Kaviaar
In de v erpakking, aluminium of
plastic container
2-3
Tot het volledig is
ontdooid
Slakken
In zoutw ater, aluminium of
plastic container
3
Tot het volledig is
ontdooid
Na het schoonmaken van de
ingew anden en schubben,
w assen en drogen; en indien
noodzakelijk, de staart en kop
af snijden.
88


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