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Vrsta namirnica Podešavanje vlažnosti
zraka
Vrijeme čuvanja
Šljive
1)
rabarbara, ogrozdi
"vlažno"
do 21 dana
Jabuke (ne osjetljive na hlad-
noću), dunje
"vlažno"
do 20 dana
Marelice, trešnje
"vlažno"
do 14 dana
Šljive, grožđe
"vlažno"
do 10 dana
Kupine, ribizle
"vlažno"
do 8 dana
Smokve (svježe)
"vlažno"
do 7 dana
Borovnice, maline
"vlažno"
do 5 dana
1) Narezano voće, kraće vrijeme čuvanja
Važno
Kolači s kremom i druge vrste slastica
mogu se u odjeljku 0°C čuvati 2 do 3 dana.
Važno
U odjeljak 0°C ne stavljati:
•voće osjetljivo na hladnoću koje treba ču-
vati u podrumu ili na sobnoj temperaturi,
kao što su ananas, banane, grejp, dinje,
mango, papaja, naranče, limuni, kivi.
Vrste namirnica koje nisu gore navedene
treba čuvati u odjeljku hladnjaka (npr. sve
vrste sira, hladne nareske itd.)
Važno
Razina vlažnosti zraka u ladicama ovisi o
količini vlažnosti u spremljenim namirni-
cama, povrću i voću, te o učestalosti otva-
ranja vrata
Odjeljak 0°C prikladan je i za otapanje
namirnica. U tom slučaju otopljene se
namirnice mogu u odjeljku 0°C čuvati do
dva dana.
Savjeti:
Obratite pažnju na svježinu namirnica,
posebice na datum isteka roka valjanosti.
Kvaliteta i svježina utječu na vrijeme ču-
vanja.
Cijeli ciklus vremena čuvanja ovisi o
uvjetima očuvanja poduzetima prije
završnog čuvanja u hladnjaku.
Namirnice, voće ili povrće treba uvijek biti
pakirano ili umotano prije spremanja.
Hranu za životinje uvijek čuvajte pakiranu
i na suhom.
Namirnice bogate proteinima brže će se
kvariti. To znači da će se hrana od
morskih plodova pokvariti prije ribe koja
će se pokvariti prije mesa. Prilikom ču-
vanja hrane u pretincu na 0°C, vrijeme
čuvanja za tu vrstu namirnica može se
produljiti do tri puta bez gubitka kvalitete.
Svu hranu pohranjenu u pretincu na 0°C
treba izvaditi iz ladica otprilike 15 do 30
min prije konzumacije, naročito voće i po-
vrće koje će se konzumirati bez dodatne
pripreme ili kuhanja. Ako voću i povr
ću
omogućite da ponovno dostignu sobnu
temperaturu, poboljšat će se njihova
tekstura i okus.
22 progress
22


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