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FR 26
CONSERVATION ET CONGÉLATION DES ALIMENTS
Conservation des surgeles du commerce
Respectez les instructions du fabricant pour la conservation et l’utilisation des surgelés. La
température de stockage et la date limite de consommation figurent sur les emballages.
Choisissez seulement des surgelés correctement emballés, comportant un étiquetage
réglementaire, et conservés à une température toujours inférieure à -18°C.
N’achetez pas de produits recouverts de givre, car cela indique qu’ils ont déjà commencé à
décongeler plusieurs fois ; ces surgelés sont de qualité inférieure.
Sur le trajet vers votre domicile, protégez les surgelés contre la décongélation, car l'élévation
de la température raccourcit leur durée de conservation et altère leurs qualités nutritionnelles.
Duree de conservation des surgeles
Duree de conservation recommandee dans le congelateur
Aliments Durée de conservation
Fruits, bœuf de 10 à 12 mois
Légumes, veau, volaille de 8 à 10 mois
Gibier de 6 à 8 mois
Porc de 4 à 6 mois
Viande hachée ou en morceaux 4 mois
Pain, gâteaux, plats cuisinés, poissons maigres 3 mois
Tripes 2 mois
Saucisses fumées, poisson gras 1 mois
Decongelation des surgeles
La congélation ne détruit pas les micro-organismes qui redeviennent très vite actifs après
la décongélation et peuvent gâter les produits. Il faut donc consommer ou cuisiner le plus
rapidement possible les aliments partiellement ou totalement décongelés. Une décongélation
partielle réduit la valeur nutritionnelle des aliments, particulièrement des fruits, des légumes et
des plats cuisinés.
26


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ATAG KS24178B User Manual - Dutch - 32 pages

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