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verdure. La carne può essere
conservata al massimo per 1-2 giorni.
Frutta e verdura: pulire
accuratamente (eliminare lo sporco) e
riporre nell’apposito cassetto
(cassetto per la verdura).
Si consiglia di non conservare in
frigorifero i frutti esotici come banane,
manghi, papaie, ecc.
Le verdure come pomodori, patate,
cipolle e aglio non devono essere
conservate in frigorifero.
Burro e formaggio: riporli in un
apposito contenitore sottovuoto
oppure avvolgerli in un foglio di
alluminio o in un sacchetto di
polietilene per limitare il più possibile
la presenza di aria.
Bottiglie: chiuderle con un tappo e
conservarle nel ripiano portabottiglie
della porta, o (se presente) sulla
griglia portabottiglie.
Fare sempre riferimento alla data di
scadenza dei prodotti per sapere per
quanto tempo conservarli.
6.4 Suggerimenti per la conservazione di alimenti freschi
nello scomparto LongFresh
Tipo di alimento Regolazione dell'umidità Tempo di conservazione
Burro "secco” fino a 1 mese
Manzo, capriolo, piccoli tagli
di carne, pollame "secco” fino a 7 giorni
Salsa di pomodoro "secco” fino a 4 giorni
Pesce, molluschi, prodotti a
base di carne cotti "secco” fino a 3 giorni
Frutti di mare cotti "secco” fino a 2 giorni
Insalata, verdure
Carote, erbette, cavolini di
Bruxelles, sedano
"umido" fino a 1 mese
Carciofi, cavolfiori, cicoria,
lattuga iceberg, indivia, va‐
leriana, lattuga, porri, radic‐
chio
"umido" fino a 21 giorni
Broccoli, cavolo cinese, ca‐
volo verde, cavolo cappuc‐
cio, ravanelli, verza
"umido" fino a 14 giorni
Piselli, rapa "umido" fino a 10 giorni
Cipollotti, ravanelli, aspara‐
gi, spinaci "umido" fino a 7 giorni
Frutta
Pere, datteri (freschi), frago‐
le, pesche
"umido" fino a 1 mese
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