Samsung RFG298AAPN User Manual (user Manual) (ver.0.5) (English) - Page 33

Foods, Refrigerator, Freezer, Storage Tips, Sources, Lean Fish cod

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02 OPERATING 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 n/a 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. Freeze package in vapor and moisture-proof container. Check date code for use. Store in coldest part of refrigerator in original packaging. Use additional moisture 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. Place package in moisture 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. Operating _33

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Operating
_33
02 OPERATING
FOOD STORAGE TIPS
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. Package in vapor-proof
and moisture proof wrap for freezer. Freeze at
0°F. Thaw in refrigerator or under cold running
water
Lean Fish (cod,
flounder, etc)
1-2 Days
6 Months
Frozen or Breaded
n/a
3 Months
Check date code. Freeze in original packag-
ing.
Shellfish
Shrimp (uncooked)
1-2 Days
12 Months
Freeze package in vapor 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.
Use additional moisture and vapor-proof
container for freezing. Recommended
refrigerator temperature 33°F to 36°F and
freezer temperature 0°F to 2°F.
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.
Place package in moisture 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.
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.