Samsung RF221NCTABC user manual Sources, Foods, Refrigerator, Freezer, Storage Tips

Foods	Refrigerator	Freezer	Storage Tips
Fish
Fatty Fish (mackerel,	1-2 Days	2-3 Months	Keep in original wrapper and store in coldest
trout, salmon)
			part of refrigerator. Package in vapor-proof and
Lean Fish (cod, fl ounder,
	1-2 Days	6 Months	moisture proof wrap for freezer. Freeze at 0 ºF(or
etc)			-18 °C ). Thaw in refrigerator or check date code.
Frozen or Breaded	na	3 Months	Freeze in original packaging.
Shellfi sh
Shrimp (uncooked)	1-2 Days	12 Months
			To freeze, package in vapor-proof and moisture-
Crab	3-5 Days	10 Months
			proof container.
Cooked Fish or Shellfi sh	2-3 Days	3 Months
MEAT
Fresh, Uncooked
Chops	2-4 Days	6-12 Months
Ground	1 Day	3-4 Months
			Check date code for use. Store in coldest part
Roast	2-4 Days	6-12 Months
			of refrigerator in original packaging. Package in
Bacon	1-2 Weeks	1-2 Months
			moisture-proof and vapor-proof container for
Sausage	1-2 Days	1-2 Months	freezing. Recommended refrigerator temperature
			33 ºF to 36 ºF (or 1 °C to 2 °C ) and freezer
Steak	2-4 Days	6-9 Months
			temperature 0 ºF to 2 ºF (or -18 °C to -16 °C )
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 refrigerator in original packaging. Package in
Poultry	2-3 Days	4-5 Months
			moisture-proof and vapor-proof container for
Ham	1-2 weeks	1-2 Months	freezing.

02 OPERATING

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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