Samsung RF4287HABP Manuel D’Utilisation
operating
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02 OPERA
TING
Foods
Refrigerator
Freezer
Storage Tips
FISH AND SHELLFISH
Fish
Fatty Fish (mackerel,
trout, salmon)
trout, salmon)
1-2 Days
2-3 Months
Keep in original wrapper and store in coldest part of refrigerator. Pack-
age in vapor-proof and moisture proof wrap for freezer. Freeze at 0ºF.
Thaw in refrigerator or check date code. Freeze in original packaging.
age in vapor-proof and moisture proof wrap for freezer. Freeze at 0ºF.
Thaw in refrigerator or check date code. Freeze in original packaging.
Lean Fish (cod, fl ounder,
etc)
etc)
1-2 Days
6 Months
Frozen or Breaded
na
3 Months
Shellfi sh
Shrimp (uncooked)
1-2 Days
12 Months
To freeze, package in vapor-proof and moisture-proof container.
Crab
3-5 Days
10 Months
Cooked Fish or Shellfi sh
2-3 Days
3 Months
MEAT
Fresh, Uncooked
Chops
2-4 Days
6-12 Months
Check date code for use. Store in coldest part of refrigerator in original
packaging. Package in moisture-proof and vapor-proof container for
freezing. Recommended refrigerator temperature 33ºF to 36ºF and
freezer temperature 0ºF to 2ºF
packaging. Package in moisture-proof and vapor-proof container for
freezing. Recommended refrigerator temperature 33ºF to 36ºF and
freezer temperature 0ºF to 2ºF
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
2-3 Days
2-3 Months
Check date code for use. Store in coldest part of regrigerator in original
packaging. Package in moisture-proof and vapor-proof container for
freezing.
packaging. Package in moisture-proof 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. 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.
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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2013.3.4 1:33:33 PM