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HOUDBAARHEID
Bewaarplaats Levensmiddel Temperatuur
Normale
houdbaar-
heid
Houdbaar-
heid met
vacuümver-
pakking
Koelkast
Rood vlees
5Ϯ3°C
2–3 dagen 8–9 dagen
Verse vis en
schelpdieren
5Ϯ3°C
1–3 dagen 4–5 dagen
Gekookt vlees
5Ϯ3°C
4–6 dagen 10–14 dagen
Groenten
5Ϯ3°C
3–5 dagen 7–10 dagen
Fruit
5Ϯ3°C
5–7 dagen 14–20 dagen
Eieren
5Ϯ3°C
10–15 dagen 30–50 dagen
Vriezer
Vlees
−161−20°C
3–5 maanden > 1 jaar
Vis
−161−20°C
3–5 maanden > 1 jaar
Schelpdieren
−161−20°C
3–5 maanden > 1 jaar
Kamer-
temperatuur
Brood
25Ϯ2°C
1–2 dagen 6–8 dagen
Biscuits
25Ϯ2°C
4–6 maanden > 1 jaar
Rijst / Meel
25Ϯ2°C
3–5 maanden > 1 jaar
Grondnoten en
peulvruchten
25Ϯ2°C
3–6 maanden > 1 jaar
Medicijnen
25Ϯ2°C
3–6 maanden > 1 jaar
Thee
25Ϯ2°C
5–6 maanden > 1 jaar
Anleitung_SOLIS_Vakuumiergera?t_DE-FR-IT-GB-NL:2011 02.11.2011 11:31 Uhr Seite 99
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