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Lagern Sie Fleisch offen in dem
Fach mit einer niedrigen Luftfeuchtig
-
keit. (Folien und Gefäße öffnen.) Die
Abtrocknung der Fleischoberfläche
wirkt keimhemmend und begünstigt
dadurch eine bessere Haltbarkeit.
Verschiedene Fleischsorten dürfen
sich nicht direkt berühren, sie müs
-
sen immer durch eine Verpackung
getrennt werden. Dadurch wird vor
-
zeitiges Verderben durch eine Keim
-
übertragung vermieden.
Nehmen Sie die Lebensmittel ca.
30 - 60 Minuten vor dem Verzehr aus
der 0 °C-Zone heraus. Erst bei
Raumtemperatur können sich Aroma
und Geschmack entfalten.
Maximal mögliche Lagerzeiten (ab-
hängig von der Ausgangsfrische):
Lebensmittel Tage
Wurst, Aufschnitt, Fleisch,
Innereien, Fisch,
Frischmilch, Quark
7
Fleisch in kleinen Stücken, Brat
-
würste, Pilze,
Salate, Blattgemüse
10
Fleisch in großen Stücken,
Fertiggerichte
15
Geräucherte oder gepökelte
Wurst
20
Hitzebehandeltes Fleisch in gro
-
ßen Stücken, Rindfleisch, Wild, fri
-
sche Hülsenfrüchte
30
Kühlen und Lagern
16
16


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