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For at sikre, at den høje kvalitet, som
producenten af de frosne madvarer,
og som detailhandleren af maden har
sikret, r lgende huskes:
1. g pakker i fryseren hurtigt som
muligt efter b.
2. rg for at indholdet er rket og
dateret.
3. Overskrid ikkeAnvendes inden”,
Sidste salgsdatodatoerne på
pakningen.
Afrimning
Fryserafdelingen afrimer automatisk.
Placering af maden
Hylder til fryser
Forskellige frosne
madvarer, som
f.eks. kød, fisk, is,
grøntsager osv.
Æggebakke Æg
Hylder til
køleskab
Mad i skåle,
overdækkede
tallerkener og lukkede
beholdere
Lågehylder til
køleskab
Små og pakkede
madvarer eller
drinks (f.eks. mælk,
frugtjuice og øl)
Grøntsagsskuffe Frugt og grønt
Freshzone-
sektion
Delikatesseprodukter
(ost, smør, salami
osv.)
Information om dybfrysning
Mad skal fryses så hurtigt som muligt
efter at være blevet sat i
køleskabet, for at bevare den gode
kvalitet.
TSE normen kræver (iflg. visse
målebetingelser), at fryseskabet fryser
4,5 kg madvarer ved 32°C omgivende
temperatur til -18°C eller lavere
inden for et døgn for hver 100 liters
fryserrumindhold.
Det er kun muligt at opbevare mad
i lang tid ved -18°C eller lavere
temperaturer.
Du kan bevare madens friskhed i
mange måneder (ved -18°C eller lavere
temperaturer i dybfryseren).
ADVARSEL!
A
• Madvarerne skal deles i portioner,
der svarer til familiens daglige behov
eller efter måltider.
• Madvarerne skal pakkes i lufttætte
poser for at forhindre dem i at udtørre,
selv om de bliver opbevaret i kort tid.
Nødvendige materialer til emballering:
• Kuldebestandigt selvklæbende tape
• Selvklæbende label
• Gummiringe
• Kuglepen
Materialerne, der bruges til indpakning,
skal være revne-sikre og bestandige
mod kulde, fugt, lugt, olier og syrer.
Madvarer, der skal fryses, bør ikke
komme i kontakt med de allerede
frosne varer for at forhindre, at disse
delvist tør op.
Frossen mad bør bruges med det
samme, efter det er tøet op, og det må
ikke fryses ned igen.
67


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