FoodSaver V3240 Anleitung Seite 8

Guidelines
for Vacuum Packaging
Vacuum Packaging and Food Safety
The vacuum packaging process extends the life of
foods by removing most of the air from the sealed
container, thereby reducing oxidation, which
affects nutritional value, flavour and overall quality.
Removing air can also inhibit the growth of micro-
organisms, which can cause problems under certain
conditions:
Mould – Easily identified by its fuzzy characteristic.
Mould cannot grow in a low oxygen environment,
therefore vacuum packaging can slow the growth
of mould.
Yeast – Results in fermentation, which can be
identified by smell and taste. Yeast needs water,
sugar and a moderate temperature to grow. It can
also survive with or without air. Slowing the growth of
yeast requires refrigeration, while freezing stops
it completely.
Bacteria – Results in an unpleasant odour,
discolouration and/or soft or slimy texture. Under
the right conditions, anaerobic bacteria such as
Clostridium Botulinum (the organism that causes
Botulism) can grow without air and sometimes cannot
be detected by smell or taste. Although
it is extremely rare, it can be very dangerous.
To preserve foods safely, it is critical that you maintain
low temperatures. You can significantly reduce the
growth of microorganisms at temperatures of 4°C
(40°F) or below. Freezing at -17°C (0°F) does not
kill microorganisms, but stops them from growing.
For long-term storage, always freeze perishable
foods that have been vacuum packaged, and keep
refrigerated after thawing.
It is important to note that vacuum packaging is
NOT a substitute for canning and it cannot reverse
the dete r io r ation of foods. It can only slow down the
changes in quality. It is difficult to predict how long
foods will retain their top-quality flavour, appearance
or texture because it depends on the age and
condition of the food on the day it was vacuumed
packaged.
IMPORTANT: Vacuum packaging is NOT a substitute
for refrigeration or freezing. Any p erishable foods
that require refrigeration must still be refrigerated
or frozen after vacuum packaging.
Food Preparation and Reheating Tips
Thawing and Reheating Vacuum Packaged Foods
Always thaw foods in either a refrigerator or
microwave — do not thaw perishable foods at room
temperature.
All manuals and user guides at all-guides.com
www.foodsavereurope.com
To reheat foods in a microwave in a FoodSaver
always cut the corner of the bag before placing it on a
microwave-safe dish. However, to avoid hot spots, do
not reheat bone-in meat or greasy foods in microwave
within a FoodSaver Bag. You can also reheat foods
®
in FoodSaver Bags by placing them in water at a low
®
simmer below 75°C (170°F).
Preparation Guidelines for Meat and Fish:
For best results, pre-freeze meat and fish for 1-2 hours
before vacuum packaging in a FoodSaver
helps retain the juice and shape, and guarantees a
better seal.
If it is not possible to pre-freeze, place a folded paper
towel between meat or fish and the top of the bag,
but below the seal area. Leave a paper towel in the
bag to absorb excess moisture and juices d uring the
vacuum packaging process.
Note: Beef may appear darker after vacuum
packaging due to the removal of oxygen. This is not
an indication of spoilage.
Preparation Guidelines for Hard Cheeses:
To keep cheese fresh, vacuum package it after each
use. Make your FoodSaver
2.5 cm (1-inch) of bag material for each time you plan
to open and reseal in addition to the 8 cm (3-inch)
room you normally leave between the contents and
the seal. Simply cut the sealed edge and remove
cheese. When you are ready to repackage the cheese,
just drop it in the bag and reseal.
IMPORTANT: Due to the risk of anaerobic bacteria,
Soft cheeses should never be vacuum packaged.
Preparation Guidelines for Vegetables:
Vegetables need to be blanched before vacuum
pack a g i ng. This process stops the enzyme action that
could lead to loss of flavour, colour and texture.
To blanch vegetables, place them in boiling water
or in the microwave until they are cooked, but still
crisp. Blanching times range from 1 to 2 minutes
for leafy greens and peas; 3 to 4 minutes for sugar
snap peas, sliced courgettes or broccoli; 5 minutes
for carrots; and 7 to 11 minutes for corn on the cob.
After blanching, immerse v egetables in cold water to
stop the cooking process. Finally, dry vegetables on a
towel before vacuum packaging.
Note: All vegetables (including broccoli, brussels
sprouts, cabbage, cauliflower, kale, turnips) naturally
emit gases during storage. Therefore, after blanching,
they must be only stored in the freezer.
When freezing vegetables, it is best to pre-freeze
them for 1-2 hours or until solidly frozen. To freeze
Bag,
®
Bag. This
®
Bag extra long, allowing
®
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