Samsung RF31FMESBSR User Manual Ver.0.4 (English, French, Spanish) - Page 45

Washington, D.C. Freeland-Graves, J.H. and G.C. Peckham. 1996. Foundations of food preparation, 6th

Get Samsung RF31FMESBSR PDF manuals and user guides View all Samsung RF31FMESBSR manuals
Add to My Manuals
Save this manual to your list of manuals

Page 45 highlights

02 OPERATING Foods Refrigerator FISH AND SHELLFISH Fish Fatty Fish (mackerel, trout, salmon) Lean Fish (cod, flounder, etc) Frozen or Breaded Shellfish Shrimp (uncooked) Crab Cooked Fish or Shellfish 1-2 Days 1-2 Days na 1-2 Days 3-5 Days 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 moistureproof 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 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. Freeland-Graves, J.H. and G.C. Peckham. 1996. Foundations of food preparation, 6th ed. PrenticeHall, 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 _45

  • 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
  • 45
  • 46
  • 47
  • 48
  • 49
  • 50
  • 51
  • 52
  • 53
  • 54
  • 55
  • 56
  • 57
  • 58
  • 59
  • 60
  • 61
  • 62
  • 63
  • 64
  • 65
  • 66
  • 67
  • 68
  • 69
  • 70
  • 71
  • 72
  • 73
  • 74
  • 75
  • 76
  • 77
  • 78
  • 79
  • 80
  • 81
  • 82
  • 83
  • 84
  • 85
  • 86
  • 87
  • 88
  • 89
  • 90
  • 91
  • 92
  • 93
  • 94
  • 95
  • 96
  • 97
  • 98
  • 99
  • 100
  • 101
  • 102
  • 103
  • 104
  • 105
  • 106
  • 107
  • 108
  • 109
  • 110
  • 111
  • 112
  • 113
  • 114
  • 115
  • 116
  • 117
  • 118
  • 119
  • 120
  • 121
  • 122
  • 123
  • 124
  • 125
  • 126
  • 127
  • 128
  • 129
  • 130
  • 131
  • 132
  • 133
  • 134
  • 135
  • 136
  • 137
  • 138
  • 139
  • 140
  • 141
  • 142
  • 143
  • 144
  • 145
  • 146
  • 147
  • 148
  • 149
  • 150
  • 151
  • 152
  • 153
  • 154
  • 155
  • 156
operating
_45
02 OPERATING
Foods
Refrigerator
Freezer
Storage Tips
FISH AND SHELLFISH
Fish
Fatty Fish (mack-
erel, trout, salmon)
1-2 Days
2-3 Months
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.
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. Package in moisture-
proof and vapor-proof container for freezing. Recom-
mended 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
refrigerator 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.