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84
10.2 Koudezones in het koel-
vak
Door de luchtcirculatie in et koelvak
ontstaan verschillende koudezones.
Koudste zone
De koudste zone is op de schei-
dingsplaat en in het deurrek voor
grote flessen.
Tip:Bewaar snel bedervende levens-
middelen in de verskoelruimte, bijv.
vis, worst en vlees.
→"Verskoelruimte", Pagina84
Warmste zone
De warmste zone bevindt zich hele-
maal bovenaan in de deur.
Tip:Bewaar minder gevoelige le-
vensmiddelen in de warmste zone,
bijv. harde kaas en boter. Hierdoor
komt het aroma van de kaas beter
tot ontwikkeling en blijft de boter
smeerbaar.
Verskoelruimte
11 Verskoelruimte
Verskoelruimte
In de verskoelruimte kunt u verse le-
vensmiddelen tot drie keer langer
vers houden dan in het koelvak.
De temperatuur in de verskoelruimte
wordt op circa 0°C gehouden.
Door het vershouden blijft de kwaliteit
van de opgeslagen levensmiddelen
beter behouden. De lage temperatuur
en de optimale luchtvochtigheid ma-
ken ideale omstandigheden mogelijk
voor het bewaren van verse levens-
middelen.
11.1 Bewaartijden in de vers-
koelruimte bij 0 °C
De bewaartijden zijn afhankelijk van
de uitgangskwaliteit van uw levens-
middelen.
Product Bewaar-
tijd
Verse vis, zeevruchten tot 3da-
gen
Gevogelte, vlees (ge-
kookt/gebraden) tot 5da-
gen
Rundvlees, varkens-
vlees, lamsvlees, worst-
waren (broodbeleg)
tot 7da-
gen
Gerookte vis, broccoli tot 14da-
gen
Sla, venkel, abrikozen,
pruimen tot 21da-
gen
Zachte kaas, yoghurt,
kwark, karnemelk,
bloemkool
tot 30da-
gen
84


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