Food Safety - Concept VA0010 Bedienungsanleitung

1. Vacuum packaging does not replace thermal processes during food preservation. Perishable food should always
be stored in the refrigerator or freezer.
2. During the suction of the air a small amounts of liquids, crumbs or food particles may be released into the vacuum
chamber and cause damage. Therefore, always check that it is free of any food residues.
3. Always make sure that the bags are not overfilled or contaminated up to about 7 cm from the seal (both on the
outside and the inside).
4. Freeze any moist and juicy food such as raw meat before inserting into the bag. You can also place a folded paper
towel inside the upper part of the bag (away from the sealed part) before vacuum packaging to catch excess
moisture.
5. Deep freeze soups, sauces and other liquids first, for example, in a suitable container.
6. Do not put powdered and fine grained food in the bag loosely as it could be sucked out. This type of food can be
placed in the bag or the canister in a paper towel or another suitable package.
7. Do not make your own seals on the side of the bags. The foil is provided with a special side seal which is tight
along its entire length.
8. In order to prevent creasing or rippling, gently stretch the foil along the length of the vacuum chamber before
closing the lid of the unit.
9. Make sure that the edge of the bag does not slip out of the vacuum chamber when closing the lid.
10. If you store food with sharp edges, protect the bag from tearing by wrapping the food item in a paper napkin or
a towel. You can also use a suitable canister.
11. Never reuse bags that have been used to store raw meat or that have been used for cooking or placed in the
microwave.
12. Never defrost or re-heat food in canisters in the microwave!
TIME AND MONEY SAVING TIPS
Easy marinating - vacuum packaging opens up food pores. It will only take a few minutes to marinate your food,
instead of long hours of marinating overnight.
Preparing meals in advance - prepare all everyday and special occasion meals in advance.
Seasonal and specialty dishes anytime - perishable food or food that you eat occasionally will stay fresh for a long
time.
Helps during diets - you can only pack prepared food portions. Write the calories and nutritional values of the
individual portions on each bag.
Outside the kitchen - you can use this system to protect your supplies and equipment from the effects of air,
moisture or oxidation during camping, holidays and trips.

FOOD SAFETY

The vacuum packaging process extends the shelf-life of food by removing most of the air from a sealed storage
container or a bag, thus reducing food oxidation which affects the nutritional value, taste and overall quality of food.
The removal of air also slows down the growth of microorganisms that may, under certain conditions, reduce the
quality of food. These microorganisms include mainly:
Mould - mould cannot grow in an environment with low oxygen content and thus the vacuum packaging method is
very efficient in reducing its growth.
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EN
VA0010