Samsung RB36J8 Series User Manual page 101

The following products are not suitable for
wrapping food:
Wrapping paper, greaseproof paper,
cellophane, refuse bags and used shopping
bags.
The following products are suitable for
wrapping food:
Plastic film, polyethylene blown film,
aluminium foil and freezer tins. These
products can be purchased from your
dealer.
The following products are suitable for
sealing the wrapped food:
Rubber bands, plastic clips, string, cold-
resistant adhesive tape or similar. Bags
and polyethylene blown film can be sealed
with a film sealer.
Shelf life of frozen food
Storage duration depends on the type of
food. At a temperature setting of -18 °C:
• Fresh Poultry(whole chicken), Fresh meat
(steaks, Roasts) : up to 12 months
• Fish (Lean fish, Cooked fish), Fresh
shrimp, scallops, squid: up to 6 months
• Pizza, Sausage: up to 2 months .
Storage duration is refered to FDA web site
(http://www.fda.gov/).
CAUTION
• If you do not follow this period, you
will have food poisoning sounds a bit
extreme.
DA68-03174M-11.indb 31
Purchasing and storing deep-frozen food
When purchasing frozen food, observe the
following:
• Check that the packaging is not
damaged.
• Check the sell-by date.
• The temperature of the supermarket
freezer should be below -18 °C or lower.
If not, the shelf life of the frozen food is
reduced.
• Purchase deep-frozen food last. Wrap
food in newspaper or place in a cool bag
and take home.
• At home immediately place deep-
frozen food in the freezer compartment.
Consume the frozen food before the use-
by date expires.
Thawing frozen food
Depending on the type and application,
select one of the following options:
• At room temperature.
• In the refrigerator.
• In an electric oven, with/without fan
assisted hot-air.
• In a microwave oven.
• Do not refreeze food which is
beginning to thaw or which has
already thawed.
The food cannot be refrozen until it
has been prepared (boiled or fried).
• Do not store the frozen products longer
than the max storage period.
English 31
2017. 9. 12. 10:08