Samsung RFG293HAWP-XAA - Manual (Page 33)

02
OPERA
TING
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.
FOOD STORAGE TIPS
Operating your French Door Refrigerator
Operating _33
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