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Storage
Push in the vacuum and seal bar and make sure that the latch
C
is
in the store 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
V
The vacuum sealing process extends the life of foods by removing
most of the air from the sealed container
oxidation, which affects nutritional value, flavour and overall quality
Removing air can also inhibit growth of microorganisms, which can
cause problems under certain conditions:
Mould – Easily identified by its fuzzy characteristic. Mould cannot
grow in a low oxygen environment, therefore vacuum sealing can
slow the growth of mold.
Y
and taste. Y
grow
of yeast requires refrigeration, while freezing stops it completely
Bacteria – Results in an unpleasant odour
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.
dangerous. T
low temperatures. Y
microorganisms at temperatures of 40°F (4°C) or below
at 0°F (-17°C) does not kill microorganisms, but stops them from
growing. For long-term storage, always freeze perishable foods that
have been vacuum sealed, and keep refrigerated after thawing.
It is important to note that vacuum sealing is NOT a substitute for
canning and it cannot reverse the deterioration of foods. It can only
slow down the changes in quality
foods will retain their top-quality flavour
because it depends on age and condition of the food on the day it
was vacuum sealed.
Thawing and Reheating V
Pack
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
power of 180 watts (defrost setting), maximum time of 2 minutes
and maximum temperature of 70°C (158°F).
Y® bags by placing them
in water at a low simmer below 75°C (170°F). Follow any specific
instructions that come with the FoodSaver® specialty bags.
Prep
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
T
Make your FoodSaver® Bag extra-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
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.
V
V
This process stops the enzyme action that could lead to
loss of flavour
T
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 1
the cob.
process. Finally
Note:
cauliflower
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. T
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® Bag.
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 V
For best results, use a canister to store leafy vegetables. First
wash the vegetables, and then dry with a towel or salad
spinner
seal as normal. Store in the refrigerator
Fruits
When freezing soft fruits or berries, it is best to pre-freeze them
for 1-2 hours or until solidly frozen. T
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 fruit in a FoodSaver® Bag.
After they have been vacuum sealed, return them to the freezer
Y
easy fruit salad all year round. If storing in the refrigerator
using a FoodSaver® Canister
Baked Goods
T
using a FoodSaver® Canister so they will hold their shape.
If using a bag, pre-freeze for 1-2 hours or until solidly
frozen. T
pies, or mix dry ingredients in advance and vacuum seal for
later use.
Coffee and Powdery Foods
T
pump, place a coffee filter or paper towel at top of bag or
canister before vacuum sealing. Y
in its original bag inside a FoodSaver® Bag, or use a
FoodSaver® Universal Lid with the original container to
vacuum seal.
Liquids
Before you vacuum seal liquids such as soup stock, pre-
freeze in a casserole dish, loaf pan or ice cube tray until
solid. Remove frozen liquid from pan and vacuum seal in a
FoodSaver® Bag. Y
freezer
When you are ready to use, just cut corner of bag and place in a dish in
microwave or drop into water at a low simmer
T®
Bottle Stopper with the original container
Remember to leave at least 25mm of room between contents and the bottom
of the Bottle Stopper
Pre-Made Meals, Leftovers and Sandwiches
Efficiently store your pre-made meals, leftovers and
sandwiches in the stackable, lightweight FoodSaver®
Containers. They are microwaveable, top rack dishwasher
safe and come with a custom adaptor
The lightweight containers will be ready to head off to the
office, to school or the great outdoors whenever you are!
Snack Foods
Y
when you vacuum seal them. For best results, use a
FoodSaver® Canister for crushable items like
crackers.
