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103
Hladilni prostor
Hladilni prostor je idealni shranjevalni
prostor za meso, mesne izdelke, ribe,
mlečne izdelke, jajca, gotove jedi in
peciva.
Na kaj morate biti pozorni pri
hrambi živil
V aparatu hranite vedno sveža
in nepoškodovana živila. Tako bosta
kakovost in svežina živil dalj časa
ohranjena.
Pri gotovih jedeh in polnjenih živilih
pazite zmeraj na proizvajalčev
minimalni rok trajanja ali datum, do
katerega je treba živilo uporabiti.
Da bi ohranili aromo, barvo in svežino,
živila hranite dobro zapakirana ali
pokrita. Tako boste tudi preprečili
prenos okusov in spremembo barve
plastičnih delov v hladilnem prostoru.
Pustite tople jedi in pijače, da
se ohladijo izven aparata in jih šele
takrat dajte v aparat.
Napotek
Odprtin za odvod zraka ne smete
blokirati z živili, da ne bi onemogočili
zračnega obtoka. Živila, ki ste jih odložili
neposredno pred odprtino za izhod
zraka, lahko zamrznejo zaradi
izhajajočega hladnega zraka.
Upoštevanje hladnih con v
hladilnem prostoru
Zaradi kroženja zraka v hladilnem
prostoru nastanejo različno hladne cone:
najhladnejše cone so pred odprtinami
za odvajanje zraka in v predalu za
hladno shranjevanje, slika !/14.
Napotek
V najhladnejših conah hranite
občutljiva živila (npr. ribe, klobase,
meso).
Najtoplejša cona je v vratih čisto
zgoraj.
Napotek
V najtoplejši coni hranite npr. trde sire
in maslo. Trdi sir lahko tako razvije
svojo aromo, maslo pa ostane voljno
za mazanje.
Predal za zelenjavo z
regulatorjem vlažnosti
Slika '
Da zagotovite optimalne pogoje za
shranjevanje sadja in zelenjave, lahko v
posodi za zelenjavo nastavite vlažnost
zraka:
pretežno za zelenjavo in pri mešanih
živilih ali majhni količini – nastavite
višjo vlažnost zraka
pretežno za sadje in pri veliki količini –
nastavite nižjo vlažnost zraka
103


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