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FR 17
CONSERVATION ET CONGÉLATION D’ALIMENTS
Répartition recommandée
Sections du compartiment réfrigération
Section du haut: conserves, pain, vin, pâtes, etc.
Section du milieu: produits laitiers, plats tout prêts, desserts, sodas, bière, aliments
cuisinés, etc.
Section du bas: viande, produits à base de viande, produits traiteur.
Tiroir de légumes: légumes et fruits frais.
Conservez les aliments qui se gâtent rapidement à l’arrière de la clayette ou du tiroir à
la température la plus basse.
Ne conservez pas les fruits (bananes, ananas, papayes, agrumes) et les légumes
(courgettes, tomates, aubergines, concombres, poivrons et pommes de terre) sensibles
aux basses températures dans le réfrigérateur.
Sections de la porte
Balconnets de porte du haut/milieu: œufs, beurre, fromage, sauces, etc.
Balconnets de porte du bas: boissons, canettes, bouteilles, etc.
Sections du compartiment congélation
Section du haut: restes, glace, pizza.
Section du milieu: viande, poisson, pain.
Section du bas: congélateur standard, légumes et fruits.
Les zones optimales pour congeler les aliments frais sont indiquées par
une .
Ne stockez pas la laitue, les œufs, les pommes, les poires, le raisin, les pêches, le yaourt,
le babeurre, la crème aigre ou la mayonnaise dans le congélateur.
17


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