Beko FSE1173N Guide D'utilisation page 20

Meat and Fish
Veal
Mutton
M e a t
products
Beef
Mince
Offal (piece)
Fermented sausage - Salami
Jambon
Chicken and Turkey
Poultry
Goose
a n d
Duck
h u n t i n g
animals
Deer, Rabbit, Roe Deer
Freshwater fish (Trout, Carp,
Crane, Catfish)
Lean fish (Sea bass, Turbot, Sole)
F i s h
a n d
Fatty fish (Bonito, Mackerel,
seafood
Bluefish, Red Mullet, Anchovy)
Shellfish
Caviar
Preparation
Steak By cutting them 2 cm thick and placing foil between them or
wrapping tightly with stretch
Roast By packing the pieces of meat in a refrigerator bag or wrapping
them tightly with stretch
Cubes In small pieces
Schnitzel, By placing foil between cut slices or wrapping individually with
chops stretch
Chops By placing foil between meat pieces or wrapping individually
with stretch
Roast By packing the pieces of meat in a refrigerator bag or wrapping
them tightly with stretch
Cubes By packing the shredded meats in a refrigerator bag or
wrapping them tightly with stretch
Roast By packing the pieces of meat in a refrigerator bag or wrapping
them tightly with stretch
Steak By cutting them 2 cm thick and placing foil between them or
wrapping tightly with stretch
Cubes In small pieces
B o i l e d By packaging in small pieces in a refrigerator bag
meat
Without seasoning, in flat bags
In pieces
It should be packaged even if it has casing.
By placing foil between cut slices
By wrapping in foil
By wrapping in foil (portions should not exceed 2.5 kg)
By wrapping in foil (portions should not exceed 2.5 kg)
By wrapping in foil (portions should not exceed 2.5 kg, and their
bones should be separated)
After thoroughly cleaning the inside and scales, it should be
washed and dried, and the tail and head parts should be cut
when necessary.
Cleaned and in bags
In its packaging, in an aluminum or plastic container
22
EN
Longest
storage
time
(month)
6 – 8
6 – 8
6 – 8
6 – 8
4 - 8
4 - 8
4 - 8
8-12
8-12
8-12
8-12
1 - 3
1 - 3
1-2
2-3
4 – 6
4 – 6
4-6
6 – 8
2
4-6
2 - 4
4 - 6
2 - 3