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Instruction manual RiF892
Please keep this instruction manual for future reference
M E AT & 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.