Samsung RFG237AA User Manual

Also see for RFG237AA: User manual Quick start guide Specifications Service manual Manual de usuario

38_ OperatingFooD stoRAGE tiPsFoods Fridge Freezer storage tipsFISH AND SHELLFISHFishFatty Fish (mackerel,trout,salmon)1-2 Days 2-3 Months Keep in original wrapper and store in coldestpart of refrigerator. Package in vapor-proofand moisture proof wrap for freezer. Freezeat -18°C. Thaw in refrigerator or under coldrunning water.Lean Fish (cod,flounder, etc)1-2 Days 6 MonthsFrozen or Breaded n/a 3 Months Check date code. Freeze in original packag-ing.ShellfishShrimp (uncooked) 1-2 Days 12 Months Freeze package in vapor and moisture-proofcontainer.Crab 3-5 Days 10 MonthsCooked Fish orShellfish2-3 Days 3 MonthsMEATFresh, UncookedChops 2-4 Days 6-12 Months Check date code for use. Store in coldest partof refrigerator in original packaging. Add morepackaging in moisture-proof and vapor-proofcontainer for freezing. Recommended refrig-erator temperature 0.5°C to 2°C and freezertemperature -18°C to -16°F.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 partof refrigerator in original packaging. Packagein moistureproof and vapor-proof container forfreezing.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 about meat and poultry.American Meat InstituteFood 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 EducationFoundation¼s 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.