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MÄRKUS: Külmutatud liha peaks peale ülessulatamist küpsetama samamoodi nagu värsket liha. Kui
liha ei ole peale sulatamist küpsetatud, ei tohi seda kunagi uuesti külmutada.
Köögiviljad ja puuviljad Valmistamine
Maksimaalne
hoiustusaeg (kuu)
Aedoad ja oad
Peske ära ja lõigake väikesteks
tükkideks ning keetke vees
10 - 13
Oad Lüdige ning peske ja keetke vees 12
Kapsas Puhastage ja keetke vees 6 - 8
Porgandid
Puhastage ja lõigake ratasteks ning
keetke vees
12
Pipar
Lõigake vars ära, lõigake see kaheks
tükiks, eemaldage südamik ning
keetke vees
8 - 10
Spinat Peske ning keetke vees 6 - 9
Lillkapsas
Võtke lehed küljest, lõigake õisikud
väikesteks tükkideks ning jätke
natukeseks ajaks sidrunivette likku
10 - 12
Baklažaan
Peale pesemist lõigake 2cm
tükkideks
10 - 12
Mais
Puhastage ning pakkige koos
varrega sisse või magusa maisina
12
Õunad ja pirnid Koorige ja viilutage 8 - 10
Aprikoosid ja virsikud Lõigake pooleks ning eemaldage kivi 4 - 6
Maasikad ja põldmarjad Peske ja lüdige 8 - 12
Küpsetatud puuviljad Lisage karpi 10% suhkrut 12
Karbid Puhastatud ja kottides 4 - 6
Ploomid, kirsid, murelid Peske ja eemaldage seemned 12
Piimatooted Valmistamine
Maksimaalne
hoiustusaeg (kuu)
Säilitustingimused
Pakk (kõrgkuumutatud)
piima
Omas pakendis 2 - 3
Värske piim - omas
pakendis
Juust, väljaarvatud
kohupiim
Viiludena 6 - 8
Originaalpakendit võib
kasutada lühikese
hoiustamisperioodi
vältel. Pikkadeks
hoiustusperioodideks
peaks see olema
fooliumisse pakendatud.
Või, margariin Omas pakendis 6
Maksimaalne
hoiustusaeg (kuud)
Sulatusaeg
toatemperatuuril
(tunnid)
Sulatusaeg ahjus
(minutid)
Leib 4 - 6 2 - 3 4-5 (220-225 °C)
Küpsised 3 - 6 1 - 1,5 5-8 (190-200 °C)
Saiakesed 1 - 3 2 - 3 5-10 (200-225 °C)
Pirukas 1 - 1,5 3 - 4 5-8 (190-200 °C)
Filotaigen 2 - 3 1 - 1,5 5-8 (190-200 °C)
Pitsa 2 - 3 2 - 4 15-20 (200 °C)
52


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