Samsung RFG297AAPN/XAA User Manual (user Manual) (ver.1.0) (English) - Page 38
Foods, Refrigerator, Freezer, Storage Tips, Sources, FISH AND SHELLFISH, Lean Fish cod, Lunch meat
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Operating your SAMSUNG French Door Refrigerator Food Storage Tips Foods Refrigerator FISH AND SHELLFISH Fish Fatty Fish (mackerel, 1-2 Days trout,salmon) Lean Fish (cod, flounder, etc) 1-2 Days Frozen or Breaded Shellfish Shrimp (uncooked) Crab Cooked Fish or Shellfish MEAT Fresh, Uncooked Chops Ground Roast Bacon Sausage Steak Poultry Lunch meat Cooked Meat Poultry Ham na 1-2 Days 3-5 Days 2-3 Days 2-4 Days 1 day 2-4 Days 1-2 weeks 1-2 Days 2-4 Days 1 day 3-5 Days 2-3 Days 2-3 Days 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 0°F. Thaw in refrigerator or under cold running water. 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 33°F to 36°F and freezer temperature 0°F to 2°F. Check date code for use. Store in coldest part of refrigerator in original packaging. Package in moistureproof 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. F reeland-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. 38_ Operating