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first, whether the container or bag will tolerate the desired high temperature.
•
Some types of food contain aromas and colours that infuse plastics and cause
persistent odours and discolouration (e.g. red cabbage, capsicum, onion, gar-
lic, some types of cheese or sausages). Before re-utilisation of bags and contai-
ners, you should check whether any odours of the recently stored food persist
within the bags or containers.
•
To preserve foods safely, it is important to maintain low temperatures. You can
significantly reduce the growth of microorganisms at temperatures of 4ºC or
below. Freezing at -17ºC does not kill microorganisms, but stops them from
growing. For long-term storage, always freeze perishable foods that have been
vacuum packaged.
•
Food packed in bags may be placed in the freezer without hesitation. However,
the foil material may get damaged by handling the items within the freezer. When
using vacuum containers, please keep in mind that some types of plastics will
get brittle under low temperature, thus bursting when under low pressure.
GUIDELINES FOR PREPARING FOOD
•
Always check your food for perfect condition, before sealing and again before
consumption.
•
Vegetables need to be blanched to stop the enzyme reaction causing loss in
quality. Finally, dab dry the vegetables via a kitchen towel before vacuum
packaging.
•
Some vegetables (broccoli, sprouts, cabbage, cauliflower, kale, turnips) natu-
rally emit gases during storage. Therefore, even after blanching, they must be
stored in the refrigerator or freezer and are not suited for vacuum packaging.
•
Vacuum containers are perfectly suited for marinating food in a short time,
because the micro-holes of the food are opened under low pressure, allowing
pickle infusion very quickly. Using the container function, run cycles of evacua-
ting and ventilating the container. Allow for 10-20 minutes per cycle.
GETTING THE BEST SEAL
•
For sealing bags or vacuum containers with powders inside, you may place a
suited piece of kitchen towel onto the powder. This may stop the powder from
being swirled up during evacuating.
•
The upper rim of the bags must be completely clean and dry for getting a good
seal. If you find it difficulty to keep the rim clean during filling, simply fold the
rim back outwards during filling.
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