Food Safety - Concept RK 0020 Bedienungsanleitung

EN
6. Do not put powdered and fi ne 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 eff ects 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 aff ects 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 effi cient in reducing its growth.
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 signifi cantly reduced at temperatures of 4 °C or less. Freezing to
-17 °C 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.
48 RK 0020