France FCB 340 NF XS E Guide D'utilisation page 53

Meat and fish
Snails
nOTe: Thawed frozen meat should be cooked as fresh meat. If the meat is not cooked after
defrosting, it must not be re-frozen.
Vegetables and Fruits
String beans and
beans
Beans
Cabbage
Carrot
Pepper
Spinach
Cauliflower
eggplant
Corn
Apple and pear
Apricot and Peach
Strawberry and
Blackberry
Cooked fruits
Plum, cherry,
sourberry
Bread
Biscuits
Pastry
Pie
Phyllo dough
Pizza
Preparation
In salty water, or in an aluminium or plastic
container
Preparation
Wash, cut into small pieces and boil in water
Hull, wash and boil in water
Clean and boil in water
Clean, cut into slices and boil in water
Cut the stem, cut into two pieces, remove the
core and boil in water
Wash and boil in water
Remove the leaves, cut the heart into pieces
and leave it in water with a little lemon juice
for a while
Cut into pieces of 2cm after washing
Clean and pack with its stem or as sweet corn
Peel and slice
Cut into two pieces and remove the stone
Wash and hull
Add 10 % of sugar to the container
Wash and hull the stems
Maximum storage
time (months)
4 - 6
3 - 6
1 - 3
1 - 1,5
2 - 3
2 - 3
EN -53-
Thawing time at
room temperature
(hours)
2 - 3
1 - 1,5
2 - 3
3 - 4
1 - 1,5
2 - 4
Maximum storage time
(months)
3
Maximum storage time
(months)
10 - 13
12
6 - 8
12
8 - 10
6 - 9
10 - 12
10 - 12
12
8 - 10
4 - 6
8 - 12
12
8 - 12
Thawing time in oven
(minutes)
4-5 (220-225 °C)
5-8 (190-200 °C)
5-10 (200-225 °C)
5-8 (190-200 °C)
5-8 (190-200 °C)
15-20 (200 °C)