Grundig GFN 13840 XN Manuel D'utilisation page 20

Meat and Fish
Steak
Roast
Veal
Cubes
S c h n i t z e l ,
chops
Chops
Roast
Mutton
Cubes
M e a t
products
Roast
Steak
Beef
Cubes
Boiled meat
Mince
(Offal (piece
Fermented sausage - Salami
Jambon
Chicken and Turkey
Po u l t r y
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
Fish and
seafood
Fatty fish (Bonito, Mackerel,
(Bluefish, Red Mullet, Anchovy
Shellfish
Caviar
Preparation
By cutting them 2 cm thick and placing foil between them or wrapping tightly
with stretch
By packing the pieces of meat in a refrigerator bag or wrapping them tightly
with stretch
In small pieces
By placing foil between cut slices or wrapping individually with stretch
By placing foil between meat pieces or wrapping individually with stretch
By packing the pieces of meat in a refrigerator bag or wrapping them tightly
with stretch
By packing the shredded meats in a refrigerator bag or wrapping them tightly
with stretch
By packing the pieces of meat in a refrigerator bag or wrapping them tightly
with stretch
By cutting them 2 cm thick and placing foil between them or wrapping tightly
with stretch
In small pieces
By packaging in small pieces in a refrigerator bag
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
Longest
storage
time
DE
(month)
FR
8 – 6
8 – 6
ES
8 – 6
8 – 6
BG
8 - 4
NL
8 - 4
8 - 4
12 - 8
12 - 8
12 - 8
12 - 8
3 - 1
3 - 1
2 - 1
3 - 2
6 – 4
6 – 4
6 – 4
8 – 6
2
4-6
4 - 2
6 - 4
3 - 2
21