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HOUDBAARHEID
158 159
Bewaarplaats Levensmiddel
Tempera-
tuur
Normale hou-
dbaarheid
Houdbaarheid
met vacuümver-
pakking in Solis
voorraadbussen
of zakken
Koelkast
Rauw rood
vlees
52 °C 2–3 dagen 8–9 dagen
Rauw wit vlees 52 °C 2–3 dagen 6–9 dagen
Wild 52 °C 2–3 dagen 5–7 dagen
Salami, gesne-
den
52 °C 4–6 dagen 20–25 dagen
Zachte kaas 52 °C 5–7 dagen 14–20 dagen
Harde kaas 52 °C 15–20 dagen 25–60 dagen
Verse vis en
schelpdieren
52 °C 1–3 dagen 4–5 dagen
Gekookt vlees
52 °C 3–5 dagen 10–15 dagen
Groenten 52 °C 1–3 dagen 7–10 dagen
Fruit 52 °C 5–7 dagen 14–20 dagen
Eieren 52 °C 10–15 dagen 30–50 dagen
Vriezer
Vlees −182 °C 3–5 maanden > 1 jaar
Vis −182 °C 3–4 maanden > 1 jaar
Schelpdieren −182 °C 3–5 maanden > 1 jaar
Bewaarplaats Levensmiddel
Tempera-
tuur
Normale
houdbaar-
heid
Houdbaarheid
met vacuümver-
pakking in Solis
voorraadbussen
of zakken
Kamer-
temperatuur
Brood 252 °C 12 dagen 6–8 dagen
Biscuits 252 °C 4–6 maanden > 1 jaar
Meel 252 °C 4–5 maanden > 1 jaar
Pasta/Rijst 252 °C 5–6 maanden > 1 jaar
Grondnoten en
peulvruchten
252 °C 3–6 maanden > 1 jaar
Medicijnen 252°C 3–6 maanden > 1 jaar
Thee 252 °C 5–6 maanden > 1 jaar
Koffie,
gemalen
252 °C 2–3 maanden > 1 jaar
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