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"Feucht": hohe relative Feuchtigkeit - bis
zu 90 %
Dieser Feuchtigkeitsgrad wird erreicht,
wenn sich beide Schieberegler in der Po-
sition
befinden und die Belüftungs-
öffnungen geschlossen sind. Die Feuch-
tigkeit ist jetzt eingeschlossen und kann
nicht entweichen.
Lagerzeit für frische Lebensmittel im 0°C-Frischefach
Lebensmittelsorte Einstellung der Luftfeuchtig-
keit
Lagerzeit
Zwiebeln
"trocken"
bis zu 5 Monaten
Butter
"trocken"
bis zu 1 Monat
Große Stücke Schweinefleisch
"trocken"
bis zu 10 Tagen
Rindfleisch, Kalb, kleinere Stü-
cke Schweinefleisch, Geflügel
"trocken"
bis zu 7 Tagen
Tomatensoße
"trocken"
bis zu 4 Tagen
Fisch, Schellfisch, gekochte
Fleischgerichte
"trocken"
bis zu 3 Tagen
Gekochte Fischgerichte
"trocken"
bis zu 2 Tagen
Salat, Gemüse Karotten,
Kräuter, Rosenkohl, Sellerie
"feucht"
bis zu 1 Monat
Artischocken, Blumenkohl,
Chicoree, Eisbergsalat, Endivi-
ensalat, Romana, Kopfsalat,
Lauch, Radicchio
"feucht"
bis zu 21 Tagen
Broccoli, Chinakohl, Grünkohl,
Weiß- und Rotkohl, Rettich,
Wirsing
"feucht"
bis zu 14 Tagen
Erbsen, Kohlrabi
"feucht"
bis zu 10 Tagen
Frühlingszwiebeln, Radies-
chen, Spargel, Spinat
"feucht"
bis zu 7 Tagen
Obst
1)
Birnen, (frische) Datteln, Erd-
beeren, Pfirsiche
1)
"feucht"
bis zu 1 Monat
Pflaumen
1)
Rhabarber, Stachelbeeren
"feucht"
bis zu 21 Tagen
Äpfel (keine kälteempfindliche
Sorten), Quitten
"feucht"
bis zu 20 Tagen
Aprikosen, Kirschen
"feucht"
bis zu 14 Tagen
Zwetschgen, Trauben
"feucht"
bis zu 10 Tagen
Brombeeren, schwarze Johan-
nisbeeren
"feucht"
bis zu 8 Tagen
Feigen (frisch)
"feucht"
bis zu 7 Tagen
49
8


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