Samsung RF24HSESBSR/WT manual Manbalar, Baliq VA Mollyuskalar

Taomlar Muzlatgich Muzlatgich kamera Saqlash bo'yicha maslahatlar

BALIQ VA MOLLYUSKALAR

Baliq

Yog'li baliq (skumbriya,	1-2 kun	2-3 oy
forel, losos)
Yog'siz baliq (treska,	1-2 kun	6 oy
kambala va boshq.)
Muzlatilgan yoki	na	3 oy
bo'laklangan

Asl o'ramasida saqlang va muzlatgichning eng sovuq qismiga joylashtiring.

Muzxona uchun bug' va namlik o'tkazmaydigan o'ramaga qadoqlang. 0 ºF (yoki -18 °C ) haroratda muzlating.

Muzlatgichda eriting va sana kodini tekshiring. Asl qadog'ida eriting.

Mollyuska

Krevetka (pishirilmagan)	1-2 kun	12 oy
			Muzlatish uchun bug' va nam o'tkazmaydigan
Qisqichbaqa	3-5 kun	10 oy
			idishga qadoqlang.
Pishirilgan baliq yoki	2-3 kun	3 oy
mollyuska
GO'SHT
Yangi, pishirilmagan

Bo'laklangan	2-4 kun	6-12 oy
Qiyma	1 kun	3-4 oy
Qovurilgan	2-4 kun	6-12 oy
Bekon	1-2 hafta	1-2 oy
Kolbasa	1-2 kun	1-2 oy
Steyk	2-4 kun	6-9 oy
Tovuq go'shti	1 kun	12 oy
Gazakbop go'sht	3-5 kun	1 oy

Foydalanish uchun sana kodini tekshiring. Muzlatgichga asl qadog'i bilan joylashtiring. Muzlatish uchun nam va bug' o'tkazmaydigan idishga qadoqlang.

Tavsiya qilingan muzlatgich harorati 33 ºF dan 36 ºF gacha (yoki 1 °C dan 2 °C gacha) va muzxona harorati 0 ºF da 2 ºF gacha (yoki -18 °C dan -16 °C gacha)

ISHLAMOQDA

Pishirilgan

Go'sht	2-3 kun	2-3 oy	Foydalanish uchun sana kodini tekshiring.
			Muzlatgichga asl qadog'i bilan joylashtiring.
Tovuq go'shti	2-3 kun	4-5 oy
			Muzlatish uchun nam va bug' o'tkazmaydigan
Vetchina	1-2 hafta	1-2 oy
			idishga qadoqlang.

Manbalar:

American Meat Institute Foundation. 1994. Yellow pages: oldindan javob beriladigan go'sht va tovuq go'shti haqidagi beriladigan savollarga javoblar. Amerika go'sht instituti Oziq-ovqat marketing instituti. 1999. The food keeper. Food Marketing Institute, Washington, D.C. Freeland-Graves, J.H. and G.C.

Peckham. 1996. Foundations of food preparation, 6th ed. Prentice-Hall, Inc. Englewood Cliffs, NJ. Hillers, V.N. 1993. Storing foods at home. Washington State University Cooperative Extension, Pullman, WA. Publ. EB 1205.

National Restaurant Association. 2001. Sovitilgan holda bo'ling! Tez soviting. National Restaurant Association Education Foundation¼s International Food Safety Council, Washington, D.C. USDA. 1997. Basics for handling food safely. U.S. Department of Agriculture, Food Safety and Inspection Service, Washington, D.C.

O'zbekcha - 57

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