Manual Vestel VEKK5025 (page 33 of 89) (English, German, Dutch, French)

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Meat and sh Preparation

Maximum

Storing time

(month)

Steak Wrapping in a foil 6 - 8

Lamb meat Wrapping in a foil 6 - 8

Veal roast Wrapping in a foil 6 - 8

Veal cubes In small pieces 6 - 8

Lamb cubes In pieces 4 - 8

Minced meat In packages without using spices 1 - 3

Giblets (pieces) In pieces 1 - 3

Bologna sausage/salami

Should be packaged even if it has

membrane

Chicken and turkey Wrapping in a foil 4 - 6

Goose and Duck Wrapping in a foil 4 - 6

Deer, Rabbit, Wild Boar In 2.5 kg portions and as llets 6 - 8

Fresshwater shes (Salmon,

Carp, Crane, Siluroidea)

After cleaning the bowels and

scales of the sh, wash and dry it;

and if necessary, cut the tail and

head.

Lean sh; bass, turbot,

ounder

Fatty shes (Tunny, Mackarel,

bluesh, anchovy)

2 - 4

Shellsh Cleaned and in bags 4 - 6

Caviar

In its package, aluminium or

plastic container

2 - 3

Snail

In salty water, aluminum or plastic

container

Note: Frozen meat should be cooked as fresh meat after being thawed. If the meat is not

cooked after being thawed, it should never be frozen again.

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Vestel VEKK5025 Manual

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