Samsung RFG237 Manuel D’Utilisation
38_
Operating
FooD stoRaGE tiPs
Foods
Fridge
Freezer
storage tips
FISH AND SHELLFISH
Fish
Fatty Fish (mackerel,
trout,salmon)
Fish
Fatty Fish (mackerel,
trout,salmon)
1-2 Days
2-3 Months
Keep in original wrapper and store in coldest
part of refrigerator. Package in vapor-proof
and moisture proof wrap for freezer. Freeze at
0°F. Thaw in refrigerator or under cold running
water.
part of refrigerator. Package in vapor-proof
and moisture proof wrap for freezer. Freeze at
0°F. Thaw in refrigerator or under cold running
water.
Lean Fish (cod,
flounder, etc)
flounder, etc)
1-2 Days
6 Months
Frozen or Breaded
n/a
3 Months
Check date code. Freeze in original packag-
ing.
ing.
Shellfish
Shrimp (uncooked)
Shrimp (uncooked)
1-2 Days
12 Months
Freeze package in vapor and moisture-proof
container.
container.
Crab
3-5 Days
10 Months
Cooked Fish or
Shellfish
Shellfish
2-3 Days
3 Months
MEAT
Fresh, Uncooked
Chops
Fresh, Uncooked
Chops
2-4 Days
6-12 Months
Check date code for use. Store in coldest part
of refrigerator in original packaging. Add more
packaging in moisture-proof and vapor-proof
container for freezing. Recommended refrig-
erator temperature 33°F to 36°F and freezer
temperature 0°F to 2°F.
of refrigerator in original packaging. Add more
packaging in moisture-proof and vapor-proof
container for freezing. Recommended refrig-
erator temperature 33°F to 36°F and freezer
temperature 0°F to 2°F.
Ground
1 day
3-4 months
Roast
2-4 Days
6-12 Months
Bacon
1-2 weeks
1-2 Months
Sausage
1-2 Days
1-2 Months
Steak
2-4 Days
6-9 Months
Poultry
1 day
12 Months
Lunch meat
3-5 Days
1 month
Cooked
Meat
Meat
2-3 Days
2-3 Months
Check date code for use. Store in coldest part
of refrigerator in original packaging. Package
in moistureproof and vapor-proof container for
freezing.
of refrigerator in original packaging. Package
in moistureproof and vapor-proof container for
freezing.
Poultry
2-3 Days
4-5 months
Ham
1-2 weeks
1-2 Months
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.
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 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.
American Meat Institute
Food 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 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.