SOLIS CHAMBER VAC PRO 5702 Bedienungsanleitung Seite 64

VA C UUMI NG F OR FRE EZE R STORAGE
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1. Always use the freshest possible foods.
2. Delicate products such as meat, fish, berries etc. should be pre-frozen so that
they are not crushed during vacuuming.
Foods can be frozen for up to 24 hours without freezer burn occuring – this
fact is something we will make use of. Idealy food should be split into portions
before freezing. As soon as they are frozen (after about 24 hours) vacuum them
in Solis vacuum bags and return them to the freezer.
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3. Soups, stews or foods with a high liquid content can be vacuumed without
problem in the chamber vacuum sealer.
4. If you wish to vacuum and freeze foods without pre-freezing them, the length
of the bag should be 5 cm longer than would normally be required since food
expands when frozen.
5. Fresh vegetables should be cleaned or peeled and before vacuuming they should
be blanched in boiling water (or if necessary a microwave oven can be used). This
ensures that the vegetables remain fresh. After allowing the food to cool, it can
be split into suitable portions and frozen in Solis vacuum bags.
6. If you wish to vacuum and freeze meat or fish without pre-freezing them, then
we recommend that you line the Solis vacuum bag with kitchen roll so that the
kitchen roll will catch any escaped moisture. Foods that are meant to be vacuum
sealed in a number of layers (e.g. hamburgers, crêpes or tortillas) are best placed
in the bag separated by a sheet of baking paper.
DEFROS TI NG F RO ZEN S O LIS VACUU M BAG
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Defrosting meat, fish, fruit, vegetables and other delicate foods: These foods
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should be defrosted slowly in the refrigerator.
Defrosting bread and pastry: These foods can be defrosted at room temperature.
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You should cut open the bag to allow the steam to escape.
Always consume food immediately after defrosting and do not re-freeze.
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WHY DO VA C UU M P AC KE D FO ODS
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L AS T LONG ER ?
1. Chemical reactions in food with air, ambient temperature and dampness,
enzym-reactions, the formation of micro-organisms or contamination by insects
can spoil food.
2. The main reason why food nutrients lose their firmness and flavour is the oxygen
in the air. The formation of micro-organisms is usually caused by air, because
this removes the moisture of the foods, on the other hand, it also transports
ambient moisture back into the food if they are not hermetically sealed. Frozen
foods get in the freezer air, often the freezer burn.
3. The vacuuming system removes the air from the packaging. As air consists to
roughly 21 % of oxygen, this means that practically no oxygen remains in a
vacuum sealed bag or container. However in an oxygen content of less than 5%,
most micro-organisms cannot multiply.
4. In general, micro-organisms can be divided into three categories: mould, yeasts
and bacteria, they are present everywhere, but can only cause damage in
certain conditions.
5. In an environment with little air or moisture, mould cannot develop.
6. In moisture, sugar and warmth, yeast can spread with or without air, cooling
slows the growth of yeast and freezing stops it altogether.
7. Bacteria can spread with or without air.
One of the most dangerous bacteriums is Clostridium botulinum which can,
under certain conditions, spread without air – it only needs a temperature of
between 4 °C and 46 °C. It spreads in food without acid, in environments with
little acid and in temperatures that are above 4 °C for long periods of time.
The bacterium Botulinum cannot do any harm to frozen, dried or acid rich foods
or foods with a high salt or sugar content.
The following foods can be lightly infected with Botulinum:
– Acid free foods like meat, seafoods, poultry, fish, eggs and pickled olives
– Foods with little acid like most vegetable
– Medium-acid foods like tomatoes, chilli peppers, figs and cucumbers.
For storage, the above-mentioned, compromised foods (the list is not
complete) should be placed in the fridge for short storage periods resp.
frozen for longer storage periods and be consumed right after heating.
Soft cheese, smoked fish, garlic, onions, mushrooms and raw milk should
not be vacuum sealed or stored for longer periods of time due to their
sensitivity to anaerobic bacteria even under vacuum.
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