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DE 17
LAGERN UND EINFRIEREN VON LEBENSMITTELN
Empfohlene Verteilung
Bereiche im Kühlraum
Oberer Bereich: Dosenkonserven, Brot, Wein und Teigwaren etc.
Mittlerer Bereich: Milchprodukte, Fertigmahlzeiten, Desserts, Softgetränke, Bier, gekochte
Speisen etc.
Unterer Bereich: Fleisch, Fleischprodukte, Feinkost.
Gemüselade: Gemüse und Frischobst.
Lagern Sie leichtverderbliche Lebensmittel im hinteren Teil der Ablage oder im hinteren
Teil der Schublade. Dort sind die Temperaturen am niedrigsten.
Lagern Sie im Kühlschrank keine kälteempfindlichen Früchte wie Bananen, Ananas,
Papaya und Zitrusfrüchte sowie keine kälteempfindliches Gemüse wie Zucchini,
Tomaten, Auberginen, Gurken, Paprikas und Kartoffeln.
Türablagen
Obere/mittlere Türablage: Eier, Butter, Käse, Toppings usw.
Untere Türablage: Getränke, Dosen und Flaschen usw.
Bereiche im Gefrierraum
Oberer Bereich: Reste, Eis, Pizza.
Mittlerer Bereich: Fleisch, Fisch, Brot.
Unterer Bereich: Standardgefrierbereich, Gemüse und Obst.
Der beste Bereich für das Einfrieren frischer Lebensmittel ist mit
gekennzeichnet.
Lagern Sie im Gefrierschrank niemals Kopfsalat, Eier, Äpfel, Birnen, Trauben, Pfirsiche,
Joghurt, Buttermilch, Schmand oder Mayonnaise.
41


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