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Cajón de alta humedad
Fig. !/22
El cajón de alta humedad está cubierto
por un filtro especial que permite el paso
del aire y retiene la humedad del mismo.
Por esta razón reina, en este
compartimiento, en función de la
cantidad de alimentos guardados, una
humedad del aire de hasta un 95 %. Las
condiciones de almacenamiento ideales
para guardar fruta fresca, lechugas,
verduras y setas, así como hierbas
aromáticas.
Notas
La fruta (por ejemplo, piñas, plátanos,
papayas y cítricos) y la verdura
(berenjenas, pepinos, calabacines,
pimientos, tomates y patatas)
sensibles al frío deberán guardarse
fuera del frigorífico a una temperatura
de aprox. +8 °C a +12 °C a fin
de conservar óptimamente su calidad
y sabor.
En función de la cantidad y el tipo
de alimento guardado en el cajón
de alta humedad, puede formarse
agua de condensación en el mismo.
Eliminar el agua de condensación con
un paño seco.
Alimentos adecuados para
guardar en el cajón para
conservación fresca:
En el cajón fresco:
Fig. !/20
Pescado, marisco, carne, embutido,
productos lácteos, platos preparados
En el cajón de alta humedad:
Fig. !/22
Verduras y hortalizas (por ejemplo
zanahorias, espárragos, apio, puerro,
remolacha colorada, setas, coles,
como por ejemplo brécoles, coliflor,
col de Bruselas, colinabo)
Lechugas (por ejemplo lechuga
silvestre, lechuga iceberg, endibia de
Bruselas, lechuga)
Hierbas aromáticas (eneldo, perejil,
cebolleta, albahaca)
Fruta (fruta no sensible al frío, como
por ejemplo manzanas, melocotones,
bayas, uvas)
Calendario de conservación
(a 0 °C)
según la calidad de partida
del producto
Pescado fresco, marisco hasta 3 días
Aves, carne (cocida/asada) hasta 5 días
Carne de vaca (buey), cerdo,
cordero, embutido cortado
hasta 7 días
Pescado ahumado, brécoles hasta 14 días
Lechugas, hinojo,
albaricoques, ciruelas
hasta 21 días
Queso blando, yogur,
requesón, mazada (suero
de mantequilla), coliflor
hasta 30 días
15


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