55
ENGLISH
TECHNICAL PASSPORT
Freezer - Fridge
Meat and fish
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
Veal 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 fillets
6 - 8
Fresshwater fishes (Salmon,
Carp, Crane, Siluroidea)
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
Fatty fishes (Tunny, Mackarel,
bluefish, anchovy)
2 - 4
Shellfish
Cleaned and in bags
4 - 6
Caviar
In its package, aluminium or
plastic container
2 - 3
Snail
In salty water, aluminum or
plastic container
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.
Summary of Contents for NRV 192 BRG
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