Samsung rf197acrs User Manual page 26

Operat ng your Refrgerator
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 2-3Months
1-2 Days 6Months
n/a 3Months
Keep in original wrapper and store in coldest part of refrigerator. Pack-
age in vapor-prod and moisture proof wrap for freezer. Freeze at 0°R
Thaw in refrigerator or Check date code. Freeze in original packaging.
1-2 Days 12 Months
3-5 Days 10 Months Freeze package in vapor and moisture@rod container.
2-3 Days 3 Months
MEAT
Fresh, Uncooked
Chops
Ground
Roast
Bacon
Sausage
Steak
Poultry
Lunch meat
Cooked
Meat
Poultry
Ham
2-4 Days 6-12 Months
1 Day 3-4 Months
2-4 Days 6-12 Months
1-2 Weeks 1-2 Months
1-2 Days 1-2 Months
2-4 Days 6-9 Months
1 Day 12 Months
3-5 Days I Month
Check date code for use. Store in coldest part of refrigerator in original
packaging. Use additional moisture and vapor@rod container for freez-
ing. Recommended refrigerator temperature 33°F to 36°F and freezer
temperature 0°F to 2°F
2-3 Days 2-3 Months
2-3 Days 4-5 Months
1-2 weeks 1-2 Months
Check date code for use. Store in coldest part of refrigerator in original
packaging. Place package in moisture and vapor-prod 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. Prentice-Hall, Inc. Englewood (}lifts, NJ. Hillers, _N. 1993. Stop
ing foods at home. Washington State University Cooperative Extension, Pullman, WA. Publ. EB 1205.
National Restaurant Association. 2001. Be cooPchill out! Refrigerate promptly. National Restaurant Association Education Foundationl/4s
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.
26 Operating