Korting KNFC 71928 GW - Инструкция по эксплуатации - Страница 46

EN - 45

Meat and fish

Preparation

Maximum storage time

(months)

Steak

Wrap in foil

6 - 8

Lamb meat

Wrap in foil

6 - 8

Veal roast

Wrap in foil

6 - 8

Veal cubes

In small pieces

6 - 8

Lamb cubes

In pieces

4 - 8

Minced meat

In packaging without using spices

1 - 3

Giblets (pieces)

In pieces

1 - 3

Bologna sausage/salami

Should be kept packaged even if it has a membrane

 1 - 3

Chicken and turkey

Wrap in foil

4 - 6

Goose and duck

Wrap in foil

4 - 6

Deer, rabbit, wild boar

In 2.5 kg portions or as fillets

6 - 8

Freshwater fish 

(Salmon, Carp, Crane, 

Catfish)

After cleaning the bowels and scales of the fish, 

wash and dry it. If necessary, remove the tail and 

head.

2

Lean fish (Bass, Turbot, 

Flounder)

4

Fatty fishes (Tuna, 

Mackerel, Bluefish, 

Anchovy)

2 - 4

Shellfish

Clean and in a bag

4 - 6

Caviar

In its packaging, or in an aluminium or plastic 

container

2 - 3

Snails

In salty water, or in an aluminium or plastic container

3

NOTE:

 Thawed frozen meat should be cooked as fresh meat. If the meat is not cooked after defrosting, it 

must not be re-frozen.

Vegetables and Fruits

Preparation

Maximum storage time

(months)

String beans and beans

Wash, cut into small pieces and boil in water

10 - 13

Beans

Hull, wash and boil in water

12

Cabbage

Clean and boil in water

6 - 8

Carrot

Clean, cut into slices and boil in water

12

Pepper

Cut the stem, cut into two pieces, remove the core 

and boil in water

8 - 10

Spinach

Wash and boil in water

6 - 9

Cauliflower 

Remove the leaves, cut the heart into pieces and 

leave it in water with a little lemon juice for a while 

10 - 12

Eggplant

Cut into pieces of 2cm after washing

10 - 12

Corn

Clean and pack with its stem or as sweet corn

12

Apple and pear

Peel and slice

8 - 10

Apricot and Peach

Cut into two pieces and remove the stone

4 - 6

Strawberry and 

Blackberry

Wash and hull

8 - 12