Samsung RF18HFENBSG User Manual - Page 26

Operating your SAMSUNG Refrigerator Foods Refrigerator Fish Fatty Fish (mackerel, trout, salmon) Lean Fish (cod, flounder, etc) Frozen or Breaded 1-2 Days 1-2 Days n/a Shellfish Shrimp (uncooked) 1-2 Days Crab Cooked Fish or Shellfish MEAT 3-5 Days 2-3 Days Fresh, Uncooked Chops 2-4 Days Ground 1 Day Roast 2-4 Days Bacon 1-2 Weeks Sausage 1-2 Days Steak 2-4 Days Poultry 1 Day Lunch meat 3-5 Days Cooked Meat 2-3 Days Poultry 2-3 Days Ham 1-2 weeks Freezer 2-3 Months 6 Months 3 Months 12 Months 10 Months 3 Months 6-12 Months 3-4 Months 6-12 Months 1-2 Months 1-2 Months 6-9 Months 12 Months 1 Month 2-3 Months 4-5 Months 1-2 Months Storage Tips Keep in original wrapper and store in coldest part of refrigerator. Package in vapor-proof and moisture proof wrap for freezer. Freeze at 0ºF. Thaw in refrigerator or Check date code. Freeze in original packaging. Freeze package in vapor and moisture-proof container. Check date code for use. Store in coldest part of refrigerator in original packaging. Use additional moisture and vapor-proof container for freezing. Recommended refrigerator temperature 33ºF to 36ºF and freezer temperature 0ºF to 2ºF Check date code for use. Store in coldest part of refrigerator in original packaging. Place package in moisture and vapor-proof container for freezing. Sources: American Meat Institute Foundation. 1994. Yellow pages: answers to predictable questions consumers ask about meat and poultry. American Meat Institute Food Marketing Institute. 1999. The food keeper. Food Marketing Institute, Washington, D.C. Freeland-Graves, J.H. and G.C. Peckham. 1996. Foundations of food preparation, 6th ed. Prentice-Hall, Inc. Englewood Cliffs, NJ. Hillers, V.N. 1993. Storing foods at home. Washington State University Cooperative Extension, Pullman, WA. Publ. EB 1205. National Restaurant Association. 2001. Be cool-chill out! Refrigerate promptly. National Restaurant Association Education Foundation¼s International Food Safety Council, Washington, D.C. USDA. 1997. Basics for handling food safely. U.S. Department of Agriculture, Food Safety and Inspection Service, Washington, D.C. 26_ Operating