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KONSERVIERUNG BEI RAUMTEMPERATUR BEI 25°C ± 2°C
Lebensmittelart Aufbewahrungszeiten bei atmosphärischem
Druck Aufbewahrungszeiten mit Vakuum
Brot 1-2 Tage 6-8 Tage
Verpackte Kekse 4-6 Monate 12 Monate
Nudeln 5-6 Monate 12 Monate
Reis 5-6 Monate 12 Monate
Mehl 4-5 Monate 12 Monate
Nüsse 3-4 Monate 12 Monate
Gemahlener Ka󰀨ee 2-3 Monate 12 Monate
Loser 5-6 Monate 12 Monate
Gefriergetrocknetes 1-2 Monate 12 Monate
Milchpulver 1-2 Monate 12 Monate
KONSERVIERUNG DURCH KÜHLEN BEI 5°C ± 2°C
Lebensmittelart Aufbewahrungszeiten bei atmosphärischem
Druck Aufbewahrungszeiten mit Vakuum
Rotes Fleisch 3-4 Tage 8-9 Tage
Weißes Fleisch 2-3 Tage 6-9 Tage
Ganzer Fisch 1-3 Tage 4-5 Tage
Wild 2-3 Tage 5-7 Tage
Wurstwaren 7-15 Tage 25-40 Tage
Aufschnitt 4-6 Tage 20-25 Tage
Weicher Käse 5-7 Tage 14-20 Tage
Harter und halbharter
Käse 15-20 Tage 25-60 Tage
Gemüse 1-3 Tage 7-10 Tage
Obst 5-7 Tage 14-20 Tage
KONSERVIERUNG DURCH KOCHEN UND ANSCHLIESSENDEM KÜHLEN BEI 5°C ± 2°C
Lebensmittelart Aufbewahrungszeiten bei atmosphärischem
Druck
Aufbewahrungszeiten mit Vakuum
Gemüsesuppen 2-3 Tage 8-10 Tage
Nudeln und Risotto 2-3 Tage 6-8 Tage
Gekochtes Fleisch und
Braten 3-4 Tage 10-15 Tage
Gefüllte Torten (Creme
und Obst) 2-3 Tage 6-8 Tage
Fritieröl 10 -15 Tage 25-40 Tage
KONSERVIERUNG DURCH EINFRIEREN BEI -18°C ± 2°C
Lebensmittelart Aufbewahrungszeiten bei atmosphärischem
Druck
Aufbewahrungszeiten mit Vakuum
Gemüsesuppen 4-6 Monate 15-20 Monate
Nudeln und Risotto 3-4 Monate 10-12 Monate
Gekochtes Fleisch und
Braten 8-10 Monate 18-24 Monate
16


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