Avanti 310VFYWH - Manual (Page 5)

They should be thoroughly cleaned
ic/ean feathers, burn downy
feathers). The wings and legs
should be fastened to Ihe body
before placing it the freezer section.
Offals are wrapped separately and
frozen in a separate place.
Cleaned poultry should be placed in
the refrigerator. Smaller ones should
be wrapped as a whole, whereas
bigger ones should be wrapped as
portions.
Game animals should be divided
into parts 24 hours later from
cutting. The meat added an extra
fat can be preserved up to 3
months, while lean meat can be
preserved up to 12 months. So, it
will be useful to add some fat into
the meal after thawing it.
PACKAGING
To preserve meat, game and
poultry, cover them with polyethylene
or aluminum bag/foil, taking care
that no air is left inside.
PRESERVING PERIOD
See table
ATTENTION
DO NOT RE-FREEZE THE FOOD
YOU HAVE TAKEN OUT OF THE
FREEZER AND THAWED.
FISH
Fish should be frozen if only if they
are very fresh or at best when they
are newly fished.
PREPARATION.
Fish should be frozen immediately
after cleaning the inside. Gills, fins,
tail in testiness and seals (if any)
should be removed before hand.
Big fish (at least 1 kg) should be
portioned according to the use and
the smaller ones could be frozen in
sufficient quantities.
Fresh fish is frozen without
packaging in 1 to 2 hours. Later it
is dived into a salty water to make
some ice on it. If Ihe fish is fatty,
add 5 gr lemon juice acid in the
water and then, it should be packed
immediately.
PACKAGING
Care should be taken that the
wrapping material properly covers
the foods. Air Inside the packages
should be renioved before closing
them.
PRESERVING PERIOD
See Table. Lean fish can be kept in
the freezer for a longer period than
fatty fish. You are required to obey
the values in Table.
VEGETABLES
A majority of vegetables can be
frozen. Lettuce, cress, raw
potatoes, radishes, garden radishes
and onions are vegetables which
are not suitable for freezing.
PRE-SCALDING
Vegetables which are cleaned and
cut in proper sizes are dipped into
the boiling water. Pre-scalding
before freezing prevents the loss of
vitamin (C) colour changes and
quality degradation of vegetables.
For pre-scalding: After boiling about
5 tilers of water, vegetables which
are cleaned and cut in proper sizes
are dipped into the boiling water in
a wire basket. The period of dipping
should be set as 2 to 5 minutes
according to the hardness of
vegetables.
(See table)
Vegetables are dipped into cold
water after the pre-scalding process
and washed. The boiling water is
also used for many times.
PACKAGING
Polyethylene bags are generally for
vegetables. Plastic receptacles are
also used to preserve vegetables
such as parsley, spinach.
The portions should be max, 1 kg.
PRESERVING PERIOD
See table
FREEZING FRUIT
Mature fruit should be frozen (but
not too much majure). Some fruit
whose colour is lost easily should
be pre- scalded and sterilized belore
freezing. Frozen fruits can be used
as an ingredient of a gel, sweet,
marmalade. It is possible to freeze
fruit with or without sugar
according to the method of use.
Frozen fruit with
odour and taste.
PACKAGING
Fruit with sugar
covered plastic
Iruit without sug
in polyethylene
sugar keep its
should be frozen in
iteceplacles. whereas
ЗГ should be frozen
hags.
PRESERVING PERIOD
See Table
PREPARATIOfil FOR THE
PURPOSE OF
To eat as fruit,
either with suga
As an ingredien'
gel, marmalade
can be used no
As an ingredienl
JSE
fruil can be frozen
or without,
for sweels such as
and the like, fruii
mally by thawing
for pie, fruit
should be thawdd completely belore
using. But, thawed fruit should be
used for only pis. As an ingredient
for cake or pastry, fruit should be
frozen without sjgar. When using
fruit should be pul on the pastry
and after pourinj some sugar c
it should be cocked.
FREEZING MILK AND DAIRY
PRODUCTS
Freezing milk
and yogurt, ma
dolled crem arc
freezing.
Egg should not
Olhervise il breaks.
it.
lid dairy products
lyonnaise, cream
not suitable for
frozen with ils snelt.