Storage Guide, Hints And Tips - FoodSaver VS1190X Guide De Référence

Storage
Push in the vacuum and seal bar and make sure that the latch
in the unlock position ( ).
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 bags make sure not to exceed maximum
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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
water at a low simmer below 75°C (170°F). Follow any specific
instructions that come with the FoodSaver
bags.
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bags by placing them in
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Preparation Guidelines
Meat and Fish
For best results, pre-freeze meat and fish for 1-2 hours before vacuum
sealing in a FoodSaver Bag. This helps 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.
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
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
are 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
have been 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-long, allowing 25mm of
®
FoodSaver
®
Bag. After they