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Saro TORE GN 700 TN Manual

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Stand 09/2013 WB / 06/2017 IH / 07/2018 TM
HINWEISE ZUM AUFBEWAREN VON
LEBENSMITTELN
INFORMATION ON STORING FOOD
SCHONEN SIE EXOTEN:
Einige Obstsorten wie Südfrüchte gehören nicht in die
Kühlung, da schnelle braune und wässrig-glasige Stellen
entstehen. Z.B. Mangos, Bananen, Melonen und alle
Zitrusfrüchte.
AROMAVERLUSTGEFAHR:
Stark Wasserhaltiges Gemüse mag ebenfalls keine niedrigen
Temperaturen:
Gurken, Paprika, Zuccini, Tomaten.
SO VERHINDERN SIE KEIME:
Kartoeln, Knoblauch und Zwiebeln sollten Sie nicht im
Kühlschrank sondern im kühlen Keller oder in einem dunklen
Topf aufbewahren.
GENUSSKILLER:
Lagern Sie Obst und Gemüse getrennt. Reife Obst und
Gemüse getrennt. Reife Obstsorten geen das farblose Gas
Ethylen ab, das den Reifeprozess beschleunigt und Gemüse
schneller verderben lässt.
SPARE EXOTICS:
Some types of fruit such as tropical fruits do not belong in
the refrigeration, since fast brown and watery-glass places
develop. For example, mangos, bananas, melons and all
citrus fruits.
DANGER OF AROMA LOSS:
Vegetables with a high water content do not like low
temperatures either:
cucumbers, peppers, zuccini, tomatoes.
THIS IS HOW YOU PREVENT GERMS:
Potatoes, garlic and onions should not be stored in the
refrigerator but in a cool cellar or in a dark pot.
GOURMET KILLER:
Store fruit and vegetables separately. Ripe fruit and
vegetables separately. Mature fruits release the colourless
gas ethylene, which accelerates the ripening process and
causes vegetables to spoil more quickly.
Tips zur hygienischen Lagerung von Lebensmitteln Tips for hygienic storage of foodstus
• Leicht verderbliche Lebensmittel im Kühlschrank lagern.
• Verbrauchsdatum und Mindesthaltbar beachten.
• Ältere Packungen nach vorne stellen, frische nach hinten.
• Angebrochene Packungen abdecken und im Kühlschrank
lagern.
• Rohe und erhitzte Lebensmittel getrennt aufbewahren.
• Inhalt aus Blechkonserven in verschiedene Gefäße umfüllen.
• Die Sortierung nach Warengruppe minimiert die
Keimübetragung.
• Store perishable food in the refrigerator.
• Observe expiry date and best before date.
• Place older packs in front, fresh ones in the back.
• Cover opened packs and store in the refrigerator.
• Store raw and heated food separately.
• Transfer contents from tin cans into various containers.
• Sorting by product group minimizes the
• Transmission of germs.
1: Bis 10 °C:
Butter, Eier, Getränke, Kontüre
2: Bis 7 °C:
Verpackter Käse, zubereitete Speisen
(verschlossen)
3: Bis 7 °C:
Milch und Milchprodukte
4: Bis 2 °C:
Hackeisch / Bis 4 °C: rohes Fleisch und
roher Fisch
5: Erdhaltiges Obst und Gemüse getrennt
Lagern
1: Up to 10 °C:
Butter, eggs, drinks, jam
2: Up to 7 °C:
Packed cheese, prepared dishes (closed)
3: Up to 7 °C:
Milk and dairy products
4: Up to 2 °C:
Minced meat / Up to 4 °C: raw meat and raw
sh
5: Separate storage of fruit and vegetables
containing soil
… 26 …


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