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Lebensmittel Einstellung der Luft-
feuchtigkeit
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Zwiebeln
„trocken“
bis zu 5 Monaten
Butter
„trocken“
bis zu 1 Monat
Große Stücke Schwei-
nefleisch
„trocken“
bis zu 10 Tagen
Rind- und Wildfleisch,
kleine Stücke Schweine-
fleisch, Geflügel
„trocken“
bis zu 7 Tagen
Tomatensauce
„trocken“
bis zu 4 Tagen
Fisch, Krustentiere, ge-
kochte Fleischgerichte
„trocken“
bis zu 3 Tagen
Gekochte Meeresfrüch-
te
„trocken“
bis zu 2 Tagen
Salat, Gemüse Karot-
ten, Kräuter, Rosenkohl,
Sellerie
„feucht“
bis zu 1 Monat
Artischocken, Blumen-
kohl, Chicorée, Eisberg-
salat, Endivien, Feldsa-
lat, Kopfsalat, Lauch, Ra-
dicchio
„feucht“
bis zu 21 Tagen
Brokkoli, Chinakohl,
Grünkohl, Kohl, Rettich,
Wirsing
„feucht“
bis zu 14 Tagen
Erbsen, Kohlrabi
„feucht“
bis zu 10 Tagen
Frühlingszwiebeln, Ra-
dieschen, Spargel, Spi-
nat
„feucht“
bis zu 7 Tagen
Obst (Je reifer die
Frucht, desto kürzer die
Lagerzeit)
Birnen, (frische) Datteln,
Erdbeeren, Pfirsiche
„feucht“
bis zu 1 Monat
Pflaumen (Je reifer die
Frucht, desto kürzer die
Lagerzeit)
Rhabarber, Stachelbee-
ren
„feucht“
bis zu 21 Tagen
Äpfel (keine kälteemp-
findlichen Sorten), Quit-
ten
„feucht“
bis zu 20 Tagen
Aprikosen, Kirschen
„feucht“
bis zu 14 Tagen
DEUTSCH 57
57


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