Samsung Refrigerator RF4287HARS User Manual

3.7

Out of 43 Ratings

Owner's of the Samsung Refrigerator RF4287HARS gave it a score of 3.7 out of 5. Here's how the scores stacked up:

  • Reliability

    3.77 out of 5

  • Durability

    3.58 out of 5

  • Maintenance

    3.64 out of 5

  • Performance

    3.76 out of 5

  • Ease of Use

    3.77 out of 5
of 42
 
Operating _ 37
02 OPERATING
   
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. 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.
Poultry 2-3 Days 4-5 Months
Ham 1-2 weeks 1-2 Months

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.
DA68-01922B.indb 37 2010.4.24 10:54:33 AM

   Find Your Products By Category