Concept VA0010 Bedienungsanleitung Seite 49

EN
Yeast - yeast cells need water, sugar and an appropriate temperature to proliferate. They can survive in air as well as
without air. Refrigeration is required to slow down the growth of yeast cells. Freezing inhibits their growth completely.
Bacteria - the growth of bacteria can be significantly reduced at temperatures of 4 ºC or less. Freezing to -17 ºC does
not kill microorganisms, but inhibits their growth and proliferation. In the case of long term storage of perishable food
always freeze the food while using the vacuum packaging technology. Once defrosted, keep the food refrigerated at
low temperatures.
CAUTION:
Vacuum packaging is not intended as a substitute to canning. Vacuum packaging is able to slow down the processes
causing deterioration of food. Perishable food that needs to be frozen or stored in the refrigerator must be kept at the
same temperature after vacuum packaging.
TIPS FOR VACUUM PACKAGING AND RE-HEATING OF FOOD
Defrosting and re-heating of vacuum packed food
Always defrost food in the refrigerator or in the microwave. Do not defrost perishable food at room temperature.
Never defrost food in canisters in the microwave.
When re-heating food packed in bags always cut off one corner of the bag before placing the bag in the microwave.
Do not re-heat bones and fatty food in bags in the microwave, as this will prevent the possibility of overheating. It is
recommended to heat these types of food by placing the food in water and gently heating through at a temperature
of about 75 °C.
Vacuum packaging of meat and fish:
For best results, put the meat or fish in the freezer for 1 or 2 hours before vacuum packaging. Afterwards, use a bag
from a foil roll designed for vacuum packaging of food. This will help the food keep its juice and shape.
If you cannot pre-freeze the food, place a folded towel between the meat and the top part of the bag. Keep this paper
towel in the bag to absorb excess moisture and juices escaping during the process of vacuum packaging. Make sure
the towel does not overlap to the sealing area.
Note: Beef may become dark after vacuum packaging. This occurs due to the removal of oxygen and it does not
indicate deterioration of the food.
Vacuum packaging of hard cheeses:
To keep cheese fresh as long as possible, vacuum pack after each opening and use. Prepare a long bag from the
foil roll so that you always have 2.5 cm of the bag for each reopening and repacking of the bag. In addition, leave a
standard space of 7.5 cm between the contents of the bag and the seal. You can also pack the cheese in a canister.
IMPORTANT: Never use vacuum packaging for soft cheeses.
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