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9
Bedienungs- und Pegeanleitung
FLEISCH Monate EINTOPF Monate OBST Monate
Rind 8 - 12 Fleisch, Geügel 2 - 3 Äpfel 12
Schwein, Kalb 6 - 9 MILCHPRODUKTE Aprikosen 8
Lamm 6 - 8 Butter 6 Brombeeren 8 - 12
Kaninchen 4 - 6 Käse 3 Johannisbeeren
(schwarz/rot)
8 - 12
Gehacktes/Innereien 2 - 3 Sahne 1 - 2 Kirschen 10
Bratwurst/rste 1 - 2 Eis 2 - 3 Prsiche 10
GEFLÜGEL Eier 8 Birnen 8 - 12
Hähnchen 5 - 7 SUPPEN UND SAUCEN Paumen 10
Truthahn 6 Suppe 2 - 3 Himbeeren 8 - 12
Innereien 2 - 3 Fleischsauce 2 - 3 Erdbeeren 10
KRUSTENTIERE Pastete 1 Rhabarber 10
Molluske, Krabben,
Hummer
1 - 2 Ratatouille 8 Fruchtsäfte (Orange,
Zitrone, Grapefruit)
4 - 6
Krabben, Hummer 1 - 2 GEBÄCK UND BROT GEMÜSE
SCHALENTIERE herkömmliches Brot 1 - 2 Spargel 8 - 10
Austern, aus der Schale gelöst
1 - 2 Kuchen (einfach) 4 Basilikum 6 - 8
FISCH Torten 2 - 3 Bohnen 12
„fetthaltig“ (Lachs, Hering,
Makrele)
2 - 3 Pfannkuchen 1 - 2 Artischocken 8 - 10
„mager” (Kabeljau, Seezunge)
3 - 4 Rohes Gebäck 2 - 3 Brokkoli 8 - 10
Quiche 1 - 2 Rosenkohl 8 - 10
Pizza 1 - 2 Blumenkohl 8 - 10
Möhren 10 - 12
Sellerie 6 - 8
Pilze 8
Petersilie 6 - 8
Paprika 10 - 12
Erbsen 12
Stangenbohnen 12
Spinat 12
Tomaten 8 - 10
Zucchini 8 - 10
AUFBEWAHRUNGSZEITRAUM VON TIEFKÜHLKOST
9


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