Avanti 494 VFYW - Manual (Page 7)

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They should be thoroughly cleaned
{clean feathers, burn downy
feathers). The wings and legs
should be fastened to the 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 meat after thawing it.
PACKAGING
To preserve meat, game and
poultry, cover them with polyethylene
or aluminum ЬадЯо!!, taking care
that no air is feft inside.
PRESERVING PERIOD
See table
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 the 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 metarial properly covers
the foods. Air inside the packages
should be removed 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.
PREPARATION
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.
VEGETABLES
A majority of vegetabies can be
frozen. Lettuce, cress, raw
potatoes,radishes, garden radishes
and onions are vegetabies which
are not suitable for freezing.