Food Storage Safety Information - Caso Germany VC100 Original Bedienungsanleitung

13.4 Food storage safety information

caso Vakuumierer VC100
Observe the following safety notices to avoid dangers due to
electrical power:
► If the connection lead is damaged, you will need to have a
special connection lead installed by an authorized
electrician.
► Do not operate this device if its power cable or plug is
damaged, if it does not work properly or if it is damaged or
has been dropped. If the power cable is damaged, it will
need to be replaced by the manufacturer or his service
agency or a similar qualified person, to avoid any dangers.
► Do not open the housing on the device under any
circumstances. There is a danger of an electrical shock if
live connections are touched and the electrical or
mechanical structure is altered. In addition, functional faults
on the device can also occur.
► Before plugging the appliance in or when you operate it,
make sure your hands are dry.
This vacuum preservation system will change the way you
purchase and store foods. Once you are accustomed to
vacuum packing, it will become an indispensable part of your
food preparation. Please follow certain procedures when using
this appliance to ensure food quality and safety:
• Chemical reactions in the food to air, temperature, moisture
as well as enzyme actions, growth of microorganisms or
contamination from insects will cause food spoilage.
• The leading cause for food to lose nutritive value, texture,
flavor and quality is oxygen in the air. Most microorganism
growth relies on air, for it will carry moisture into and out of
foods unless they are protected with moisture-proof packing.
Frozen foods being exposed to freezer air will get freezer
burn.
• The vacuum seal packing removes up to 90% of the air from
the package. Its approximately 21% oxygen in the air, so
90% air removal leaves a 2% to 3% residual oxygen level in
vacuum-sealed foods. When the oxygen level is at or below
5%, as you know, most microorganisms are inhibited from
growth.
• In general, there are three categories of microorganisms:
mold, yeast and bacteria, they are present everywhere, but
only under certain conditions they can cause problems.
Safety
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