FoodSaver FS1000 Series Owner's Manual page 5

Sealing FoodSaver
Marinate Containers
Step 1
Fill and Close
Set FoodSaver Preserve & Marinate Container on a
®
flat surface and place food in container. Place lid on
top and apply pressure with both hands to secure into
place.
Step 2
Remove Air
Place Handheld Vacuum Sealer over green valve
on container lid. Press Vacuum Button on unit and
vacuum for 10 seconds after the dimple has been
depressed.
Step 3
Store
Refrigerate, freeze or store as needed.
Sealing FoodSaver
Step 1
Connect Accessory
Remove clear Reservoir from the main housing of the
unit. Attach accessory port to the accessory.
Step 2
Remove Air
Press Vacuum Button and vacuum for 10-20 seconds.
US: www.FoodSaver.com | CA: www.FoodSaver.ca | MX: www.oster.com.mx/foodsaver
FS1000_22EFSM1.indd 7-8 FS1000_22EFSM1.indd 7-8
Preserve &
®
Accessories
®
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Guidelines
Vacuum Sealing and Food Safety
IMPORTANT:
Vacuum sealing is NOT a substitute for refrigeration
or freezing.
Any perishable foods that require refrigeration must
still be refrigerated or frozen after vacuum sealing.
The vacuum sealing process extends the life of foods
by removing most of the air from the sealed container,
thereby reducing oxidation, which affects nutritional
value, flavor and overall quality. Removing air can also
inhibit growth of microorganisms, which can cause
problems under certain conditions:
Mold – Easily identified by its fuzzy characteristic.
Mold cannot grow in a low oxygen environment;
therefore vacuum sealing can slow the growth of mold.
Yeast – Results in fermentation, which can be
identified by smell and taste. Yeast needs water,
sugar and a moderate temperature to grow. It can
also survive with or without air. Slowing the growth
of yeast requires refrigeration, while freezing stops it
completely.
Bacteria – Results in an unpleasant odor,
discoloration and/or soft or slimy texture. Under
the right conditions, anaerobic bacteria such as
Clostridium Botulinum (the organism that causes
Botulism) can grow without air and sometimes cannot
be detected by smell or taste. Although it is extremely
rare, it can be very dangerous.
To preserve foods safely, it is critical that you maintain
low temperatures. You can significantly reduce the
growth of microorganisms at temperatures of 40°F
(4°C) or below. Freezing at 0°F (-17°C) does not kill
microorganisms, but stops them from growing. For
long-term storage, always freeze perishable foods that
have been vacuum sealed, and keep refrigerated after
thawing.
It is important to note that vacuum sealing 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 flavor, appearance or
texture because it depends on age and condition of
the food on the day it was vacuum sealed.
Consumer Service: US: 1-877-777-8042 | CA: 1-877-804-5383 | MX: +52 55 5366 0800
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2022/2/25 上午9:28 2022/2/25 上午9:28