Справочник Пользователя для Samsung RF26NBSH
Operating
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02 OPERA
TING
Foods
Refrigerator
Freezer
Storage Tips
FISH AND SHELLFISH
Fish
Fatty Fish (mackerel, trout,
salmon)
Fatty Fish (mackerel, trout,
salmon)
1-2 Days
2-3 Months
Keep in original wrapper and store in coldest part of refrig-
erator. Package in vapor-proof and moisture proof wrap
for freezer. Freeze at 0ºF. Thaw in refrigerator or Check
date code. Freeze in original packaging.
erator. Package 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, flounder,
etc)
etc)
1-2 Days
6 Months
Frozen or Breaded
na
3 Months
Shellfish
Shrimp (uncooked)
Shrimp (uncooked)
1-2 Days
12 Months
To freeze package in vapor-proof and moisture-proof
container.
container.
Crab
3-5 Days
10 Months
Cooked Fish or Shellfish
2-3 Days
3 Months
MEAT
Fresh, Uncooked
Chops
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 refrigerator temperature 33ºF to 36ºF and
freezer temperature 0ºF to 2ºF
refrigerator in original packaging. Add more packaging
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
Meat
2-3 Days
2-3 Months
Check date code for use. Store in coldest part of regrig-
erator in original packaging. Package in moisture-proof
and vapor-proof container for freezing.
erator 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, Wash-
ington, 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.
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, Wash-
ington, 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 Educa-
tion 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.
tion 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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