Manual Kuppersbusch ikef 238 5 (page 8 of 14) (German)

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Richtwerte fŸr die Lagerdauer fŸr frische Lebensmittel

Lebensmittel Bei Lagerung Lagerdauer

Zwiebeln

ÒtrockenÓ

bis 5 Monate

Butter

ÒtrockenÓ

bis 1 Monat

Tomatensauce

ÒtrockenÓ

bis 4 Tage

Schweinefleisch in grš§eren

Portionen

ÒtrockenÓ

bis 10 Tage

Rindfleisch, Wild, Schweinefleisch

kleingeschnitten, GeflŸgel

ÒtrockenÓ

bis 7 Tage

Gekochte Fischprodukte

ÒtrockenÓ

bis 2 Tage

Fisch, Schalentiere, Krustentiere,

Gekochte Fleischprodukte

ÒtrockenÓ

bis 3 Tage

Salate, GemŸse

Karotten, KŸchenkrŠuter,

Rosenkohl, Sellerie

ÒfeuchtÓ

bis 1 Monat

Artischocken, Blumenkohl,

Chicoree, Eisbergsalat,

Endiviensalat, Feldsalat, Kopfsalat,

Lauch, Radicchiosalat

ÒfeuchtÓ

bis 21 Tage

Lauchzwiebeln, Rettich, Spargel,

Spinat

ÒfeuchtÓ

bis 7 Tage

Brokkoli, Chinakohl, GrŸnkohl,

Kohlkopf, Radieschen, Wirsing

ÒfeuchtÓ

bis 14 Tage

Erbsen, Kohlrabi

ÒfeuchtÓ

bis 10 Tage

wiederum schneller als Fleisch. Durch Lagerung im

0¡C Fach kann auch bei diesen Lebensmitteln die

Lagerdauer ohne qualitative Einbu§en bis zum

3-fachen verlŠngert werden.

¥ Alle Lebensmittel, die in den 0¡C-FŠchern gelagert

werden, sollten ca. 15-30 Minuten vor dem Verzehr

aus den Schubladen genommen werden, vor allem

Obst und GemŸse, das ohne weiteren Garprozess

verzehrt wird. Bei Raumtemperatur entfalten sich

Aroma und Geschmack, und der Genusswert

erhšht sich.

Torten mit Sahne und andere Konditoreiprodukte

lassen sich im 0¡C Kaltraum optimal 2 oder 3 Tage

aufbewahren.

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Kuppersbusch ikef 238 5 Manual

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