FoodSaver FFS017X-01 User Instructions page 9

Storage Guide, Hints and Tips
Vacuum Packaging and Food Safety
The vacuum packaging process extends the life
of foods by removing most of the air from the
sealed container, thereby reducing oxidation,
which affects nutritional value, flavour and overall
quality. Removing air can also inhibit growth of
microorganisms, which can cause problems under
certain conditions:
To preserve foods safely, it is critical that you
maintain low temperatures. You can significantly
reduce the growth of microorganisms at
temperatures of 4°C or below.
Freezing at -17°C does not kill microorganisms, but
stops them from growing. For long-term storage,
always freeze perishable foods that have been
vacuum packaged, and keep refrigerated after
thawing.
It is important to note that vacuum packaging is
NOT a substitute for canning and it cannot reverse
the deterioration of foods. It can only slow down the
changes in quality. It is difficult to predict how long
foods will retain their top-quality flavour, appearance
or texture because it depends on age and condition
of the food on the day it was vacuum packaged.
Important: Vacuum packaging is NOT a substitute
for refrigeration or freezing. Any perishable foods
that require refrigeration must still be refrigerated
or frozen after vacuum packaging. To avoid possible
illness, do not reuse bags after storing raw meats,
raw fish or greasy foods. Do not reuse bags that have
been microwaved or simmered.
Thawing and Reheating
Vacuum Packaged Foods
reheated in a microwave oven. When defrosting foods
in the microwave in FoodSaver
exceed maximum power of 180 watts (defrost setting),
maximum time of 2 minutes and maximum temperature
of 70°C (158°F). You can also reheat foods in FoodSaver
bags by placing them in water at a low simmer below
75°C (170°F). Follow any specific instructions that come
with the FoodSaver
Preparation Guidelines
Meat and Fish
For best results, pre-freeze meat and fish for 1-2 hours
before vacuum sealing in a FoodSaver
retain the juice and shape, and guarantees a better seal. If
it's not possible to pre-freeze, place a folded paper towel
between meat or fish and top of bag, but below seal area.
Leave a paper towel in bag to absorb excess moisture and
juices during the vacuum sealing process.
Note: Beef may appear darker after vacuum sealing due
to the removal of oxygen. This is not an indication of
spoilage.
Hard Cheeses
Simply cut sealed edge and remove cheese. When you're
ready to reseal the cheese, just drop it in bag and reseal.
Important: Due to the risk of anaerobic bacteria, soft
cheeses should never be vacuum sealed.
www.foodsavereurope.com
Always thaw foods in a refrigerator or a
microwave oven — do not thaw perishable
foods at room temperature.
Foods inside bag can be defrosted but not
bags make sure not to
™
specialty bags.
™
To keep cheese fresh, vacuum seal it after
each use. Make your FoodSaver
extra long, allowing 25mm of bag material
for each time you plan to open and reseal,
in addition to the 75mm room you
normally leave between contents and seal.
™
Bag. This helps
™
Bag
™
9