Avanti 494 VFYW - Manual (Page 6)

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REQUIRED MATERIALS FOR
PACKAGING
Isolation foil which resists cold
Sticker
Rubber band
Pen
PREPARATION
PACKAGING
Cover the food with wrapping
material (polyethylene or aluminium
foil), taking care that no air is left
inside.
The packages to be frozen should
be sticked a label on which the
frozen date, quantity, expiry date
and max. preservation period are
written. In case receptacles without
cover are used, they should be
wrapped with aluminium foil on top
and closed by a rubber band.
THAWING
According to the kind of the food or
use of it, applications are as follows
In the refrigerator
Heat in an oven {with/without fan)
in a microwave oven
At the room temperature
FREEZING OF MEAT,
SAUSAGES AND SALAMI
We remind you that fatty meat can
be preserved for a shorter period in
comparison to lean meat. Lean meat
should be preferred if possible and
rested.
Meat should be portioned in
appropriate sizes to be consumed.
The thickness of the meat should
not exceed 11 cm. Care should be
taken so that sharp pieces of bones
00 not tear off the packaging wrap.
Otherwise, it will cause loss of taste
and of water in the meat.
The preservation period is shown in
table. The preservation period of
lean meat Is as 2 times longer as
that of fatty one.
ATTENTION
Do not re-freeze the food which you
have taken out of the freezer
thawed, expecting that it is cooked.
PRELIMINARY COOKING
The thawed meat is able to be
cooked as the fresh one. is.
RESTING PERIOD
If the meat Is fresh, newly cut,
resting it for a period of time (see
table) will help it become softer. It
will be useful to ask you butcher
how long the meat you will buy has
been rested.
POULTRY AND GAME ANIMALS
Ail poultry and game animals can
be frozen.