Instruction manual CAFF41
Please keep this instruction manual for future reference
22
Meat and Fish
Preparation
Maximum
Storing time
(months)
Steak
Wrapped in foil
6 - 10
Lamb meat
Wrapped in foil
6 - 8
Veal roast
Wrapped in foil
6 - 10
Veal cubes
In small pieces
6 - 10
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
4 - 6
Chicken and turkey
Wrapped in foil
7 - 8
Goose and Duck
Wrapped in foil
4 - 6
Deer, Rabbit, Wild Boar
In 2.5 kg portions and as fillets
9 - 12
Freshwater fishes (Salmon,
Carp, Crane, catfish)
After cleaning the bowels and scales
of the fish, wash and dry it; and if
necessary, cut the tail and head.
2
Lean fish; bass, turbot,
flounder
4 - 8
Fatty fishes (Tuna,
Mackarel, bluefish,
anchovy)
2 - 4
Shellfish
Cleaned and in bags
4 - 6
Caviar
In its package, aluminium or plastic
container
2 - 3
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.
STORING FROZEN FOOD
CAFF41 Free Standing Fridge Freezer.indd 22
06/01/2017 10:24
