Handleiding
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16
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
Fresswater fishes (salmon, carp)
After cleaning the bowesl and
scales of the fish, eash and
dry it, and if necessary, cut off
the tail and head
2
Lean fish: bass, turbot, flounder
4
Fatty fishes (tunny, bluefish)
2-4
Shellfish
Cleaned and in bags
4-6
Caviar
In its package, aluminum or
plastic container
2-3
Snails
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 must not be re-frozen.
• If the freezer door has been left open for a long time or not closed properly, frost will form and
can prevent efficient air circulation. To resolve this, unplug the freezer and wait for it to defrost.
Clean the freezer once it has fully defrosted.
• The freezer volume stated on the label is the volume without baskets, covers, and so on.
• Do not refreeze thawed food. It may pose a danger to your health and cause problems such as
food poisoning.
Note: If you attempt to open the freezer door immediately after closing it, you will find that it will
not open easily. This is normal. Once equilibrium has been reached, the door will open easily.
The table below is a quick guide to show you the most efficient way to store the major food groups
in your freezer compartment.
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Productinformatie
Merk | Heinner |
Model | HF-V212BKE++ |
Categorie | Koelkast |
Taal | Nederlands |
Grootte | 7890 MB |