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Lagerzeit in der 0°C-Frischebox
Lebensmittel Einstellung der Luftfeuchtig-
keit
Lagerzeit
Zwiebeln
„trocken“
bis zu 5 Monaten
Butter
„trocken“
bis zu 1 Monat
Große Stücke Schweinefleisch
„trocken“
bis zu 10 Tagen
Rind- und Wildfleisch, kleine
Stücke Schweinefleisch, Geflü-
gel
„trocken“
bis zu 7 Tagen
Tomatensauce
„trocken“
bis zu 4 Tagen
Fisch, Krustentiere, gekochte
Fleischgerichte
„trocken“
bis zu 3 Tagen
Gekochte Fischgerichte
„trocken“
bis zu 2 Tagen
Salat, Gemüse Karotten,
Kräuter, Rosenkohl, Sellerie
„feucht“
bis zu 1 Monat
Artischocken, Blumenkohl,
Chicorée, Eisbergsalat, Endivi-
en, Feldsalat, Kopfsalat, Lauch,
Radicchio
„feucht“
bis zu 21 Tagen
Brokkoli, Chinakohl, Grünkohl,
Kohl, Rettich, Wirsing
„feucht“
bis zu 14 Tagen
Erbsen, Kohlrabi
„feucht“
bis zu 10 Tagen
Frühlingszwiebeln, Radieschen,
Spargel, Spinat
„feucht“
bis zu 7 Tagen
Obst
1)
Birnen, (frische) Datteln, Erd-
beeren, Pfirsiche
1)
„feucht“
bis zu 1 Monat
Pflaumen
1)
Rhabarber, Stachelbeeren
„feucht“
bis zu 21 Tagen
Äpfel (keine kälteempfindli-
chen Sorten), Quitten
„feucht“
bis zu 20 Tagen
Aprikosen, Kirschen
„feucht“
bis zu 14 Tagen
Zwetschgen, Trauben
„feucht“
bis zu 10 Tagen
Brombeeren, Johannisbeeren
„feucht“
bis zu 8 Tagen
Feigen (frisch)
„feucht“
bis zu 7 Tagen
Blaubeeren, Himbeeren
„feucht“
bis zu 5 Tagen
1) Je reifer die Frucht, desto kürzer die Lagerzeit
Täglicher Gebrauch 75
75


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