Samsung RFG298HDRS User Manual (user Manual) (ver.0.2) (English, French, Spani - Page 21

food preparation, 6th ed. Prentice-Hall, Inc. Englewood Cliffs, NJ. Hillers, V.N. 1993. Storing - code 33 e

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02 Operating Foods Refrigerator FISH AND SHELLFISH Fish Fatty Fish (mackerel, trout, salmon) 1-2 Days Lean Fish (cod, flounder, etc) 1-2 Days Frozen or Breaded na Shellfish Shrimp (uncooked) 1-2 Days Crab 3-5 Days Cooked Fish or Shellfish 2-3 Days MEAT Fresh, Uncooked Chops Ground Roast Bacon Sausage Steak Poultry Lunch meat Cooked Meat Poultry Ham 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 0ºF(or -18°C ). 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. Package in moisture-proof and vapor-proof container for freezing. Recommended refrigerator temperature 33ºF to 36ºF (or 1°C to 2°C ) and freezer temperature 0ºF to 2ºF (or -18°C to -16°C ) 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 _21

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Operating
_21
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 refrigera-
tor. Package in vapor-proof and moisture proof wrap for freezer.
Freeze at 0ºF(or -18°C ). Thaw in refrigerator or check date code.
Freeze in original packaging.
Lean Fish (cod, floun-
der, 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. Package in moisture-proof and vapor-proof
container for freezing. Recommended refrigerator temperature
33ºF to 36ºF (or 1°C to 2°C ) and freezer temperature 0ºF to 2ºF
(or -18°C to -16°C )
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. 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.