Storage Guide, Hints And Tips - FoodSaver FFS014X Notice D'utilisation

Storage Guide, Hints and Tips

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 growth of
microorganisms, which can cause problems under certain
conditions:
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 or below.
Freezing at -17°C 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
deterioration 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 age and condition of the food on the day it
was vacuum packaged.
Important: Vacuum packaging is NOT a substitute for
refrigeration or freezing. Any perishable foods that require
refrigeration must still be refrigerated or frozen after
vacuum packaging. To avoid possible illness, do not reuse
bags after storing raw meats, raw fish or greasy foods. Do
not reuse bags that have been microwaved or simmered.
Thawing and Reheating
Vacuum Packaged Foods
Always thaw foods in a refrigerator or a
microwave oven — do not thaw perishable
foods at room temperature.
To reheat foods in a microwave in a
FoodSaver Bag, always cut corner of the bag before
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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
foods in FoodSaver Bags by placing them in water at a
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low simmer below 75°C (170°F).
Preparation Guidelines
Meat and Fish
For best results, pre-freeze meat and fish for 1-2 hours
before vacuum sealing in a FoodSaver
retain the juice and shape, and guarantees a better seal. If
it's not possible to pre-freeze, place a folded paper towel
between meat or fish and top of bag, but below seal area.
Bag. You can also reheat
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Bag. This helps
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Leave a paper towel in bag to absorb excess moisture and
juices during the vacuum sealing process.
Note: Beef may appear darker after vacuum sealing due to
the removal of oxygen. This is not an indication of spoilage.
Hard Cheeses
To keep cheese fresh, vacuum seal it after
each use. Make your FoodSaver
long, allowing 25mm of bag material for
each time you plan to open and reseal, in
addition to the 75mm room you normally leave between
contents and seal.
Simply cut sealed edge and remove cheese. When you're
ready to reseal the cheese, just drop it in bag and reseal.
Important: Due to the risk of anaerobic bacteria, soft
cheeses should never be vacuum sealed.
Vegetables
Vegetables need to be blanched before
vacuum sealing. 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 snap peas, sliced courgette or broccoli;
5 minutes for carrots; and 7 to 11 minutes for corn on the
cob. After blanching, immerse vegetables in cold water to
stop the cooking process. Finally, dry vegetables on a towel
before vacuum sealing.
Note: All vegetables (including broccoli, Brussels sprouts,
cabbage, cauliflower, kale, turnips) naturally emit gases
during storage. Therefore, after blanching, they must be
stored in freezer only.
When freezing vegetables, it is best to pre-freeze them
for 1–2 hours or until solidly frozen. To freeze vegetables
in individual servings, first place on a baking sheet and
spread them out so they are not touching. This prevents
them from freezing together in a block. Once they are
frozen, remove from baking sheet and vacuum seal
vegetables in a FoodSaver
vacuum sealed, return them to the freezer.
Important: Due to the risk of anaerobic bacteria, fresh
mushrooms, onions and garlic should never be vacuum
sealed.
Leafy Vegetables
For best results, use a canister to store leafy
vegetables. First wash the vegetables, and then
dry with a towel or salad spinner. After they are
dried, put them in a canister and vacuum seal as
normal. Store in the refrigerator.
Bag extra
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Bag. After they have been
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