24 Instruction manual RiF1796
Please keep this instruction manual for future reference
M E AT A N D F I S H
P R E PA R AT I O N
M A X I M U M S TO R AG E T I M E
( M O N T H S )
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 fillets
6 - 8
Freshwater fish (Salmon, Carp, Crane,
Catfish)
After cleaning the bowels and
scales of the fish,wash and dry
it. If necessary, remove the tail
and head.
2
Lean fish (Bass, Turbot, Flounder)
4
Fatty fishes (Tuna, Mackarel, Bluefish,
Anchovy)
2 - 4
Shellfish
Clean and in a bag
4 - 6
Caviar
In its packaging, or in an
aluminium or plastic container
2 - 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.
