Samsung RF220NCTASG Black Stainless French Door Refrigerator with Digital Inverter Compressor, 21.6 cu.ft Manual Do Utilizador
02 OPERA
TING
Foods
Refrigerator
Freezer
Storage Tips
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. Package in vapor-proof and
moisture proof wrap for freezer. Freeze at 0 ºF(or
-18 °C ). Thaw in refrigerator or check date code.
Freeze in original packaging.
part of refrigerator. Package in vapor-proof and
moisture proof wrap for freezer. Freeze at 0 ºF(or
-18 °C ). 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.
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
33 ºF to 36 ºF (or 1 °C to 2 °C ) and freezer
temperature 0 ºF to 2 ºF (or -18 °C to -16 °C )
of refrigerator in original packaging. Package in
moisture-proof and vapor-proof container for
freezing. Recommended refrigerator temperature
33 ºF to 36 ºF (or 1 °C to 2 °C ) and freezer
temperature 0 ºF to 2 ºF (or -18 °C to -16 °C )
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 refrigerator in original packaging. Package in
moisture-proof and vapor-proof container for
freezing.
of refrigerator in original 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.
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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2012.7.3 10:53:47 AM