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Contrôle de l'humidité
Les deux bacs peuvent s'utiliser suivant les
conditions de conservation souhaitées in-
dépendamment l'un de l'autre avec un ni-
veau d'humidité plus ou moins élevé.
Les bacs se règlent séparément et se con-
trôlent par les vannes coulissantes situées
à l'avant des bacs.
« Sec » : humidité faible - humidité relati-
ve jusqu'à 50 %
Ce niveau d'humidité est atteint lorsque
les deux glissières sont réglées en posi-
tion
et que les orifices d'aération sont
complètement ouverts.
« Humide » : humidité relative élevée, jus-
qu'à 90 %
Ce niveau d'humidité est atteint lorsque
les deux glissières sont réglées en posi-
tion
et que les orifices d'aération
sont fermés. L'humidité est capturée et
ne peut s'échapper.
Durée de conservation des aliments frais stockés dans le compartiment 0°C
Type d'aliment Réglage de l'humidité de
l'air
Durée de conservation
Oignon
"sec"
5 mois maximum
Beurre
"sec"
1 mois maximum
Charcuterie en grands mor-
ceaux
"sec"
10 jours maximum
Bœuf, gibier charcuterie, volail-
le
"sec"
7 jours maximum
Sauce tomate
"sec"
4 jours maximum
Poisson, fruits de mer, viande
cuite
"sec"
3 jours maximum
Poisson cuit
"sec"
2 jours maximum
Salades, légumes carottes,
herbes aromatiques, choux de
Bruxelles, céleri
"humide"
1 mois maximum
Artichauts, choux-fleurs, chi-
corée, laitue iceberg, endives,
mâche, laitue, poireaux, chico-
rée italienne
"humide"
21 jours maximum
Brocolis, feuilles de chou chi-
nois, chou frisé, chou, radis,
chou de Savoie
"humide"
14 jours maximum
Petits pois, chou-rave
"humide"
10 jours maximum
progress 59
59


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