Samsung RF28HMEDBSR/AA-00 Manual Del Usuario página 33

Fish
Fatty Fish (mack-
erel, trout, salmon)
Lean Fish (cod,
flounder, etc)
Frozen or Breaded
Shellfish
Shrimp (uncooked)
Crab
Cooked Fish or
Shellfish
1-2 Days 2-3 Months
1-2 Days 6 Months
na 3 Months
Keep in original wrapper and store in coldest part of
refrigerator. Package in vapor-proof and moisture
proof wrap for freezer. Freeze at O°F(or -18°C ). Thaw
in refrigerator or check date code. Freeze in original
packaging.
1-2 Days 12 Months
3-5 Days 10 Months
2-3 Days 3 Months
To freeze, package in vapor-proof and moisture--proof
container.
Fresh, Uncooked
Chops
Ground
Reast
Bacon
Sausage
Steak
Poultry
Lunch meat
Cooked
Meat
Poultry
Ham
2-4 Days
1 Day
2-4 Days
1-2 Weeks
1-2 Days
2-4 Days
1 Day
3-5 Days
2-3 Days
2-3 Days
1-2 weeks
6-12 Months
3-4 Months
6-12 Months
1-2 Months
1-2 Months
6-9 Months
12 Months
1 Month
2-3 Months
4-5 Months
1-2 Months
Check date code for use. Store in coldest part of
refrigerator in original packaging. Package in moisture-
proof and vapor-proof coIitaiiler for fre_zhlg. Recom-
mended refrigerator temperature 33°F to 36°F (or 1 °C
to 2°C ) and freezer temperature 0°F to 2°F (or -18°C
to -16°0 )
Check date code for use. Store in coldest part of
refrigerator in original packaging. Package in moisture-
proof and vapor-proof container for freezing.
SOUrCeS:
American Meat institute Foundation. 1994. Yellew pages: answers to predictable questions consumers ask about
meat and poultry. American Meal 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 FoundationXs 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.
Engl sh - 33