GRAM FS 441862 N (v)/1 - Manual (Page 38)

EN - 36 -
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 off 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
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.
Maximum Storing
time (months)
Thawing time in
room temperature
(hours)
Thawing time in oven
(minutes)
Bread 4 - 6 2 - 3 4-5 (220-225 °C)
Biscuits 3 - 6 1 - 1,5 5-8 (190-200 °C)
Pastry 1 - 3 2 - 3 5-10 (200-225 °C)
Pie 1 - 1,5 3 - 4 5-8 (190-200 °C)
Phyllo dough 2 - 3 1 - 1,5 5-8 (190-200 °C)
Pizza 2 - 3 2 - 4 15-20 (200 °C)