Samsung RF26VABWP/XAA User Manual (user Manual) (ver.0.4) (English) - Page 39

J.H. and G.C. Peckham. 1996. Foundations of food preparation, 6th ed. Prentice-Hall

Get Samsung RF26VABWP/XAA PDF manuals and user guides View all Samsung RF26VABWP/XAA manuals
Add to My Manuals
Save this manual to your list of manuals

Page 39 highlights

02 OPERATING Foods Refrigerator FISH AND SHELLFISH Fish Fatty Fish (mackerel, trout, salmon) Lean Fish (cod, flounder, etc) Frozen or Breaded 1-2 Days 1-2 Days na Shellfish Shrimp (uncooked) 1-2 Days Crab 3-5 Days Cooked Fish or Shellfish 2-3 Days MEAT 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. To freeze package in vapor-proof and moisture-proof container. Check date code for use. Store in coldest part of refrigerator in original packaging. Add more packaging in moisture-proof 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 regrigerator in original packaging. Package in moisture-proof 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. Operating _39

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
  • 30
  • 31
  • 32
  • 33
  • 34
  • 35
  • 36
  • 37
  • 38
  • 39
  • 40
  • 41
  • 42
  • 43
  • 44
Operating
_39
02 OPERATING
Foods
Refrigerator
Freezer
Storage Tips
FISH AND SHELLFISH
Fish
Fatty Fish (mackerel,
trout, salmon)
1-2 Days
2-3 Months
Keep in original wrapper and store in coldest part of refrigerator. Pack-
age in vapor-proof and moisture proof wrap for freezer. Freeze at 0ºF.
Thaw in refrigerator or Check date code. Freeze in original packaging.
Lean Fish (cod, flounder,
etc)
1-2 Days
6 Months
Frozen or Breaded
na
3 Months
Shellfish
Shrimp (uncooked)
1-2 Days
12 Months
To freeze package in vapor-proof and moisture-proof container.
Crab
3-5 Days
10 Months
Cooked Fish or Shellfish
2-3 Days
3 Months
MEAT
Fresh, Uncooked
Chops
2-4 Days
6-12 Months
Check date code for use. Store in coldest part of refrigerator in original
packaging. Add more packaging in moisture-proof and vapor-proof
container for freezing. Recommended refrigerator temperature 33ºF to
36ºF and freezer temperature 0ºF to 2ºF
Ground
1 Day
3-4 Months
Roast
2-4 Days
6-12 Months
Bacon
1-2 Weeks
1-2 Months
Sausage
1-2 Days
1-2 Months
Steak
2-4 Days
6-9 Months
Poultry
1 Day
12 Months
Lunch meat
3-5 Days
1 Month
Cooked
Meat
2-3 Days
2-3 Months
Check date code for use. Store in coldest part of regrigerator in original
packaging. Package in moisture-proof and vapor-proof container for
freezing.
Poultry
2-3 Days
4-5 Months
Ham
1-2 weeks
1-2 Months
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. Stor-
ing 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.