Care And Cleaning; Storage Guide, Hints And Tips - FoodSaver FFS006X Notice D'utilisation

To marinate in a FoodSaver
1. Pull the retractable hand-held sealer
from the appliance. Remove the reservoir (clear
bottom section) of the sealer by pulling it down
and off the top section.
2. Insert the tip of the hand-held sealer into the
port on the marinator and make sure that it is
connected firmly. Follow any specific instructions
that come with the FoodSaver
3. Press the Marinate button
process. During this process the appliance will
automatically vacuum and release three times to
obtain optimum flavour infusion.
4. Press the Marinate button again, or the Cancel
button to stop the vacuum sealing process.
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Care and Cleaning

Never immerse the appliance or power cord and
plug in water or any other liquid. Always unplug
the appliance before cleaning.
Wipe over the body of the appliance with a soft, dry
cloth.
Remove and empty the drip tray
use. Wash it in warm soapy water or place it in the
top rack of the dishwasher. Dry thoroughly before
refitting.
Check the upper gasket
around the drip tray to make sure that they are free
from food debris. Wipe the gaskets with a warm
soapy cloth if needed.
Remove the reservoir of the retractable hand-held
sealer after each use. Wash it in warm soapy water
and air dry thoroughly before replacing.
Quick Marinator:
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away
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accessory.
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to start the vacuum
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after each
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, lower gasket and
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www.foodsavereurope.com
Storage
Push in the vacuum and seal bar and make sure that
the latch is in the unlock position ( ).
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Make sure that the appliance is clean and store
upright, on a flat, level surface, away from the edge
and where it cannot be easily knocked over.

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.
Foods inside a bag can be defrosted but not
reheated in a microwave oven. When defrosting foods
in the microwave in FoodSaver
exceed maximum power of 180 watts (defrost setting),
maximum time of 2 minutes and maximum temperature of
70°C (158°F).
You can also reheat foods in FoodSaver
them in water at a low simmer below 75°C (170°F). Follow
any specific instructions that come with the FoodSaver
specialty bags.
bags make sure not to
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bags by placing
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