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ES -22-
Vegetales y frutas Preparación Tiempo máximo de
conservación (meses)
Coliflor
Quitar las hojas, cortar en pedazos el corazón
y dejar en agua con un poco de jugo de limón
durante un rato.
10 - 12
Berenjena Cortar en trozos de 2 cm tras lavar. 10 - 12
Maíz Limpiar y envasar con su tallo o como maíz
tierno. 12
Manzanas y peras Pelar y cortar en rodajas. 8 - 10
Albaricoques y
melocotones Cortar en dos trozos y quitar la pipa. 4 - 6
Fresas y moras Lavar y pelar. 8 - 12
Frutas cocinadas Añadir un 10 % de azúcar al contenedor. 12
Ciruelas, cerezas y
bayas agrias Lavar y pelar los tallos. 8 - 12
Tiempo máximo
de conservación
(meses)
Tiempo de
descongelación
a temperatura
ambiental (horas)
Tiempo de
descongelación en
horno (minutos)
Pan 4 - 6 2 - 3 4-5 (220-225 °C)
Galletas 3 - 6 1 - 1,5 5-8 (190-200 °C)
Pastelitos 1 - 3 2 - 3 5-10 (200-225 °C)
Pastel 1 - 1,5 3 - 4 5-8 (190-200 °C)
Masa de hojaldre 2 - 3 1 - 1,5 5-8 (190-200 °C)
Pizza 2 - 3 2 - 4 15-20 (200 °C)
Productos lácteos Preparación
Tiempo máximo
de conservación
(meses)
Condiciones de
almacenamiento
Leche envasada
(homogeneizada) En su propio envase. 2 - 3 Leche pura: en su propio
envase.
Queso (salvo el
queso blanco) En lonchas. 6 - 8
El envase original se
puede utilizar para un
almacenamiento de corta
duración. Para períodos
más largos, mantener
envuelto en film.
Mantequilla y
margarina En su envase. 6
23


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