Ocean CVK 397 NF X A+ Guide D'utilisation page 13

Bread
Biscuits
Pastry
Pie
Phyllo dough
Pizza
Meat and fish
Steak
Lamb meat
Veal roast
Veal cubes
Lamb cubes
Minced meat
Giblets (pieces)
Bologna sausage/salami
Chicken and turkey
Goose and Duck
Deer, Rabbit, Wild Boar
Fresshwater fishes
(Salmon, Carp, Crane,
Siluroidea)
Lean fish; bass, turbot,
flounder
Fatty fishes (Tunny,
Mackarel, bluefish,
anchovy)
Shellfish
Caviar
Snails
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.
Maximum Storing
time (months)
4 - 6
3 - 6
1 - 3
1 - 1,5
2 - 3
2 - 3
Wrapping in a foil
Wrapping in a foil
Wrapping in a foil
In packages without using spices
Should be packaged even if it has
Wrapping in a foil
Wrapping in a foil
In 2.5 kg portions and as fillets
After cleaning the bowels and scales of
the fish, wash and dry it; and if
necessary, cut off the tail and head.
Cleaned and in bags
In its package, aluminium or plastic
In salty water, aluminum or plastic
Thawing time in
room temperature
(hours)
2 - 3
1 - 1,5
2 - 3
3 - 4
1 - 1,5
2 - 4
Preparation
In small pieces
In pieces
In pieces
membrane
container
container
EN - 11 -
Thawing time in oven
(minutes)
4-5 (220-225 °C)
5-8 (190-200 °C)
5-10 (200-225 °C)
5-8 (190-200 °C)
5-8 (190-200 °C)
15-20 (200 °C)
Maximum Storing
time (month)
6 - 8
6 - 8
6 - 8
6 - 8
4 - 8
1 - 3
1 - 3
4 - 6
4 - 6
6 - 8
2
4
2 - 4
4 - 6
2 - 3
3