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39
Alimentos adequados para
o frio intensivo:
Na gaveta de frio intensivo:
Fig. !/20
Peixe, frutos do mar, carne, carnes
frias, lacticínios, refeições prontas
Na gaveta de humidade:
Fig. !/22
Legumes (por ex. cenouras, espargos,
aipo, alho francês, beterraba, couves
diversas (como brócolos, couve flor,
couve de Bruxelas, couve-rábano)
Saladas (por ex. erva.benta, alface
tipo repolho, chicória, alface)
Ervas aromáticas (por ex. aneto,
salsa, manjerico)
Fruta (fruta não sensível ao frio, como
por ex. maçãs, pêssegos, frutos de
baga, cachos de uvas)
Tempos de conservação
(a 0 °C)
Zona de congelação
Utilização da zona
de congelação
Para a conservação de alimentos
ultracongelados.
Para produção de cubos de gelo.
Para congelação de alimentos.
Indicação
É importante verificar, se a porta da zona
de congelação fica bem fechada. Com
a porta aberta, os alimentos
descongelam. O compartimento
de congelação forma muito gelo. Além
disso: Verifica-se um desperdício
de energia, devido ao seu consumo
elevado!
dependente da qualidade
inicial
Peixe fresco, frutos do mar até 3 dias
Aves, carne (cozida/assada) até 5 dias
Vaca, porco, carneiro, carnes
frias (em fatias)
até 7 dias
Peixe fumado, brócolos até 14 dias
Salada, funcho, damascos,
ameixas
até 21 dias
Queijo mole, iogurte,
requeijão, soro de manteiga,
couve-flor
até 30 dias
39


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