Samsung RF4289HARS-XAA User Manual

Page 77

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operating

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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. Pack-
age in vapor-proof and moisture proof wrap for freezer. Freeze at 0ºF.
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. Recommended refrigerator temperature 33ºF to 36ºF and
freezer temperature 0ºF to 2ºF

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.

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2011.3.2 8:41:35 AM

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