Samsung RF267 Manual De Usuario página 39

Fish
Fatty Fish (mackerel,
trout, salmon)
Lean Fish (cod, flounder,
etc)
Frozenor Breaded
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.Pack-
age invapor-proof and moisture proof wrap for freezer. Freezeat 0°R
Thaw in refrigerator or Check date code. Freezein original packaging.
Sheflfish
Shrimp (uncooked) 12 Months
Crab 10 Months
Cooked Fish or Shellfish 3 Months
1-2 Days
3-5 Days
2-3 Days
Tofreeze package in vapor-proof and moisture-proof container.
Fresh, Uncooked
Chops
Ground
Roast
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
6-12 Months
3-4 Months
6-12 Months
1-2 Months
1-2 Months
6-9 Months
12 Months
1 Month
Check date code for use. Store in coldest part of refrigerator inoriginal
packaging. Add more packaging in moisture-proof and vapor-proof
container for freezing. Recommended refrigerator temperature 33°F to
36°F and freezer temperature 0°F to 2°F
2-3 Days
2-3 Days
1-2 weeks
2-3 Months
4-5 Months
1-2 Months
Check date code for use. Store in coldest part of regrigeratorin original
packaging. Package in moisture-proof and vapor-proof container for
freezing.
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. Stor-
ing 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 FoundationlAs
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.