Smeg UK26PXNF3 Manuel télécharger pdf (Page 14)

UK - 13 -

*Should never be frozen with its shell. Albumen and yolk should be frozen individually

or completely mixed.

Some spices in cooked food (aniseed, basil, dill, vinegar, spice mix, ginger, garlic,

onion, mustard, thyme, marjoram, black pepper, bologna sausage etc.) may have a foul

taste when stored for a long time. Therefore, frozen food should be spiced just a little or

spice shoul be added after the food is thawed.

The storing time for the food depends on the oil used. Margarines, veal fat, olive oil

and butter are suitable, peanut oil and lard are not suitable. Cooked food in liquid form

should be frozen in plastic containers, other food should be frozen wrapped in plastic foil

or in plastic bags.

Preparation

Storage

Duration

(months)

Storage Conditions

2-3

Only homogenized

product

In the form of slices 6-8

They may be left in their

original packages for

short time storage. They

should also be wrapped

in plastic foil for long

term storage.

In its own package 6

Egg white 10-12 In a closed container

Egg mixture

(white-yolk)

It is mixed very well, a pinch

of salt or sugar is added to

prevent it from getting too

thick

10 In a closed container

Egg yolk

It is mixed very well, a pinch

of salt or sugar is added to

prevent it from getting too

thick

8-10 In a closed container

Egg*

Dairy Products

and Pastries

Milk

Cheese - other

than white cheese

Butter, margarine

Storage period (months)

Thawing period at

room temperature

(hours)

Thawing duration in

the oven (minutes)

Bread 4-6 2-3

4-5 (220-225 °C)

Biscuits 3-6 1-1,5

5-8 (190-200 °C)

Pie 1-3 2-3

5-10 (200-225 °C)

Tart 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)

1 2 ... 9 10 11 12 13 14 15 16 17 18 19 ... 23 24

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Smeg UK26PXNF3 Manuel Page 14

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