Bompani BOK34 User Manual
Page 11
UK - 9 -
Fish and Meat
Preparation
Storage
Duration
(months)
Thawing period at
room temperature
(hours)
Beef Steak
Packed for freezing in
convenient portions
6-10
1-2
Lamb Meat
Packed for freezing in
convenient portions
6-8
1-2
Calf Roast
Packed for freezing in
convenient portions
6-10
1-2
Calf Cubes
In small pieces
6-10
1-2
Sheep Cubes
In pieces
4-8
2-3
Minced meat
In convenient portions,
packaged without being
spiced
1-3
2-3
Offal (piece)
In pieces
1-3
1-2
Sausage/Salami
Must be packed even if it is
film-coated
1-2
Until thawed
Chicken and turkey
Packed for freezing in
convenient portions
7-8
10-12
Goose / Duck
Packed for freezing in
convenient portions
4-8
10
Deer - Rabbit -
Boar
Portions of 2.5 kg and with
no bones
9-12
10-12
Freshwater fish
(Trout, Carp,
Northern Pike, Cat
Fish)
2
Lean fish (Sea
Bass, Turbot, Sole)
4-8
Fatty fish (Bonito,
Mackerel, Blue
Fish, Anchovy)
2-4
Crustaceans
Cleansed and put into bags
4-6
Until it is well thawed
Caviar
In its package, inside an
aluminum or plastic cup
2-3
Until it is well thawed
Snail
In salty water, inside an
aluminum or plastic cup
3
Until it is well thawed
It should be washed and
dried after it is well cleaned
inside and scaled, the tail
and head parts should be cut
off where necessary.
Until it is well thawed
Note: Frozen foods, when thawed, should be cooked just like fresh foods. If they are
not cooked after being thawed they must NEVER be re-frozen.
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