Samsung RF263T Series User Manual

Also see for RF260B: User manual User manual User manual Quick start guide User manual

Contents

operating _2302 OPERATINGFoods Refrigerator Freezer Storage TipsFISH AND SHELLFISHFishFatty Fish (mack-erel, trout, salmon) 1-2 Days 2-3 Months Keep in original wrapper and store in coldest part ofrefrigerator. Package in vapor-proof and moistureproof wrap for freezer. Freeze at 0 ºF(or -18 °C ).Thaw in refrigerator or check date code. Freeze inoriginal packaging.Lean Fish (cod,flounder, etc) 1-2 Days 6 MonthsFrozen or Breaded na 3 MonthsShellfishShrimp (uncooked) 1-2 Days 12 MonthsTo freeze, package in vapor-proof and moisture-proofcontainer.Crab 3-5 Days 10 MonthsCooked Fish orShellfish 2-3 Days 3 MonthsMEATFresh, UncookedChops 2-4 Days 6-12 MonthsCheck date code for use. Store in coldest part ofrefrigerator in original packaging. Package in moisture-proof and vapor-proof container for freezing. Recom-mended refrigerator temperature 33 ºF to 36 ºF (or1 °C to 2 °C ) and freezer temperature 0 ºF to 2 ºF (or-18 °C to -16 °C )Ground 1 Day 3-4 MonthsRoast 2-4 Days 6-12 MonthsBacon 1-2 Weeks 1-2 MonthsSausage 1-2 Days 1-2 MonthsSteak 2-4 Days 6-9 MonthsPoultry 1 Day 12 MonthsLunch meat 3-5 Days 1 MonthCookedMeat 2-3 Days 2-3 Months Check date code for use. Store in coldest part ofrefrigerator in original packaging. Package in moisture-proof and vapor-proof container for freezing.Poultry 2-3 Days 4-5 MonthsHam 1-2 weeks 1-2 MonthsSources:American Meat Institute Foundation. 1994. Yellow pages: answers to predictable questions consumers ask aboutmeat 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 CooperativeExtension, Pullman, WA. Publ. EB 1205.National Restaurant Association. 2001. Be cool-chill out! Refrigerate promptly. National Restaurant AssociationEducation Foundation¼s International Food Safety Council, Washington, D.C. USDA. 1997. Basics for handling foodsafely. U.S. Department of Agriculture, Food Safety and Inspection Service, Washington, D.C.DA68-02601B-14.indb 23 2018. 10. 8. 오후 5:04