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Tipo de alimento Vida útil (meses)
Verduras 8 - 10
Sobras sin carne 1 - 2
Lácteos:
Mantequilla
Queso blando (p. ej. mozzarella)
Queso duro (p. ej. parmesano, cheddar)
6 - 9
3 - 4
6
Marisco:
Pescado graso (p. ej. salmón, caballa)
Pescado magro (p. ej. bacalao, platija)
Langostinos
Almejas y mejillones desconchados
Pescado cocinado
2 - 3
4 - 6
12
3 - 4
1 - 2
Carne:
Aves
Vacuno
Cerdo
Cordero
Salchichas
Jamón
Sobras con carne
9 - 12
6 - 12
4 - 6
6 - 9
1 - 2
1 - 2
2 - 3
Consejos para la refrigeración de
alimentos frescos
Un buen ajuste de temperatura que
asegure la conservación de los alimentos
frescos es una temperatura menor o igual
a +4°C.
Una temperatura más alta en el interior
del aparato puede reducir la vida útil de
los alimentos.
Cubra el alimento con el envase para
preservar su frescura y aroma.
Utilice siempre recipientes cerrados para
líquidos y para alimentos, para evitar
sabores u olores en el compartimento.
Para evitar la contaminación cruzada
entre alimentos cocidos y crudos, cubra la
comida cocinada y sepárela de la cruda.
Se recomienda descongelar los alimentos
dentro de la nevera.
No coloque alimentos calientes dentro del
aparato. Asegúrese de que se haya
enfriado a temperatura ambiente antes
de introducirla.
Para evitar el desperdicio de alimentos,
los alimentos más recientes deben
colocarse siempre detrás de los viejos.
Consejos para la refrigeración de
alimentos
El compartimento de alimentos frescos es
el marcado (en la placa de características)
con .
Carne (todos los tipos): guárdela en un
envoltorio adecuado y colóquela en el
estante de vidrio, sobre el cajón de las
verduras. Almacene la carne durante un
máximo de 1-2 días.
Frutas y verduras: limpiar a fondo
(eliminar la suciedad) y colocar en un
cajón especial (cajón para verduras).
ESPAÑOL 43
43


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