Beko RFNE 312 K31 WN Manual Del Usuario página 20

Fruits and
Preparation
Vegetables
String bean and By shock boiling for 3 minutes after washing and cutting into small pieces
Pole bean
Green pea By shock boiling for 2 minutes after shelling and washing
Cabbage By shock boiling for 1-2 minute(s) after cleaning
Carrot By shock boiling for 3-4 minutes after cleaning and cutting into slices
Pepper By boiling for 2-3 minutes after cutting the stem, dividing into two and
separating the seeds
Spinach By shock boiling for 2 minutes after washing and cleaning
Leek By shock boiling for 5 minutes after chopping
Cauliflower By shock boiling in a little lemon water for 3-5 minutes after separating the
leaves, cutting the core into pieces
Eggplant By shock boiling for 4 minutes after washing and cutting into 2cm pieces
Squash By shock boiling for 2- 3 minutes after washing and cutting into 2cm pieces
Mushroom By lightly sauteing in oil and squeezing lemon on it
Corn By cleaning and packing in cob or granular
Apple and Pear By shock boiling for 2-3 minutes after peeling and slicing
Apricot and Peach Divide in half and extract the seeds
Strawberry and By washing and shelling
Raspberry
Baked fruit By adding 10% sugar in the container
Plum, Cherry, Sour By washing and shelling the stalks
Cherry
Dairy Products Preparation
Cheese (except feta
cheese) therebetween, in slices
Butter, margarine
By placing foil
In its own packaging
22
Longest Storage Time
((Month
6 - 8
6
EN
Longest
storage
time
(month)
10 - 13
10-12
6 - 8
12
8 - 10
6 - 9
6-8
10 – 12
10 – 12
8-10
2-3
12
8 - 10
4 - 6
8 - 12
12
8 - 12
Storage
Conditions
It can be left
in its original
packaging for short
term storage. For
long-term storage
it should also
be wrapped in
aluminum or plastic
foil.
In its own
packaging or in
plastic containers