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Tipo de alimento Vida útil (meses)
Frutas (excepto cítricos) 6 - 12
Verduras 8 - 10
Sobras sin carne 1 - 2
Lácteos:
Mantequilla
Queso blando (p. ej. mozzarella)
Queso duro (p. ej. parmesano, cheddar)
6 - 9
3 - 4
6
Marisco:
Pescado graso (p. ej. salmón, caballa)
Pescado magro (p. ej. bacalao, platija)
Langostinos
Almejas y mejillones desconchados
Pescado cocinado
2 - 3
4 - 6
12
3 - 4
1 - 2
Carne:
Aves
Vacuno
Cerdo
Cordero
Salchichas
Jamón
Sobras con carne
9 - 12
6 - 12
4 - 6
6 - 9
1 - 2
1 - 2
2 - 3
6.6 Consejos para
refrigeración de alimentos
frescos
Un buen ajuste de temperatura que
asegure la conservación de los
alimentos frescos es una temperatura
menor o igual a +4°C.
Una temperatura más alta en el
interior del aparato puede reducir la
vida útil de los alimentos.
Cubra el alimento con el envase para
preservar su frescura y aroma.
Utilice siempre recipientes cerrados
para líquidos y para alimentos, para
evitar sabores u olores en el
compartimento.
Para evitar la contaminación cruzada
entre alimentos cocidos y crudos,
cubra la comida cocinada y sepárela
de la cruda.
Se recomienda descongelar los
alimentos dentro de la nevera.
No coloque alimentos calientes dentro
del aparato. Asegúrese de que se
hayan enfriado a temperatura
ambiente antes de introducirlos.
Para evitar el desperdicio de
alimentos, los alimentos más
recientes deben colocarse siempre
detrás de los viejos.
6.7 Consejos para la
refrigeración de alimentos
El compartimento de alimentos
frescos es el marcado (en la placa de
características) con .
Carne (cualquier variedad): guárdela
en un envoltorio adecuado y
colóquela en el estante de vidrio,
sobre el cajón de las verduras.
Almacene la carne durante un
máximo de 1-2 días.
Frutas y verduras: límpielas a fondo
(elimine la suciedad) y colóquelas en
ESPAÑOL 39
39


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