Samsung RF220NCTASP/AA User Manual Ver.0.1 (English, French, Spanish) - Page 27
of food preparation, 6th ed. Prentice-Hall, Inc. Englewood Cliffs, NJ. Hillers, V.N. 1993. Storing
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02 OPERATING Foods Refrigerator Freezer Fish Fatty Fish (mackerel, trout, salmon) Lean Fish (cod, flounder, etc) 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 1-2 Days 1-2 Days 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 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 ºF(or -18 °C ). Thaw in refrigerator or check date code. Freeze in original packaging. To freeze, package in vapor-proof and moistureproof 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 33 ºF to 36 ºF (or 1 °C to 2 °C ) and freezer temperature 0 ºF to 2 ºF (or -18 °C to -16 °C ) Check date code for use. Store in coldest part of refrigerator 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. %""JOEC