Jacky`s JR FV20B1 - Инструкция по эксплуатации - Страница 55

EN 

55

ARRANGING FOOD IN THE APPLIANCE

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

Lamb 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.