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Operating _39
02
FISH AND SHELLFISH
Fish
Fatty Fish (mackerel,
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.
Lean Fish (cod, flounder,
etc)
1-2 Days 6 Months
Frozen or Breaded na 3 Months
Shellfish
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 Shellfish 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. 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 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.
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. 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 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.
- Refrigerator 1
- 2_ Features 2
- Safety Information 3
- CAUTION SIGNS 5
- Contents 7
- 8_ Setting Up 8
- 9
- setting up 10
- 01 11
- Setting Up 12
- Setting Up 13
- 14
- 15
- 15
- Setting Up 16
- Freezer Drawer 17
- Adjustment part 17
- Setting Up 18
- 19
- 20
- 20
- Door Refrigerator 21
- 22
- 24
- 24
- 24
- FZ Ice-Maker 26
- Ice Bucket 26
- Operating _27 27
- 28_ Operating 28
- 29
- 31
- 33
- 35
- 37
- Troubleshooting 40
- Warranty 41
- 42_ Warranty 42
- Refrigerador 45
- 2_ Características 46
- Información de seguridad 47
- 49
- Índice _7 51
- PRECAUCIÓN 52
- 53
- Clip rojo 54
- (1/4") 54
- 55
- Instalación 56
- Instalación 57
- 59
- 59
- Instalación 60
- Gaveta de la nevera 61
- Pieza de ajuste 61
- Instalación 62
- Instalación 64
- SAMSUNG de tres puertas 65
- 66
- 68
- 68
- Maquina de hielo 70
- Deposito de hielo 70
- Funcionamiento _27 71
- 73
- 75
- 77
- 79
- Funcionamiento _37 81
- Solución de problemas 83
- Garantía 84
- Garantía 85
- QUESTIONS OR COMMENTS? 86
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