FoodSaver FM5400 Series Owner's Manual page 7

Guidelines
For Successful Vacuum Sealing
Vacuum Sealing and Food Safety
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 deterio ration 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.
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.
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Food Preparation and Reheating Tips
Thawing and Reheating
Vacuum-Sealed Foods
Always thaw foods in either refrigerator or
microwave — do not thaw perishable foods
at room temperature.
To reheat foods in a microwave in a
FoodSaver ® Bag, always cut corner of the
bag before placing it on a microwave-safe
dish. However, to avoid hot spots, do not
reheat bone-in meat or greasy foods in
microwave within a FoodSaver Bag. You
®
can also reheat foods in FoodSaver Bags
®
by placing them in water at a low simmer
below 170°F (75°C).
Preparation Guidelines for Meat and Fish:
For best results, pre-freeze meat and fish
for 1-2 hours before vacuum sealing in a
FoodSaver ® Bag. This helps 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 paper towel in bag to absorb excess
moisture and juices during vacuum sealing
process.
NOTE: Beef may appear darker after vacuum sealing
due to the removal of oxygen. This is not an indication of
spoilage.
Service à la clientèle : 1 877 804.5383 Customer Service: 1.877.804.5383
Preparation Guidelines for
Hard Cheeses:
To keep cheese fresh, vacuum seal it after
each use. Make your FoodSaver Bag
®
extra long, allowing one inch (2.54 cm) of
bag material for each time you plan to
open and reseal in addition to the three
inches (7.62 cm) room you normally leave
between contents and seal. 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.
Preparation Guidelines for Vegetables:
Vegetables need to be blanched before
vacuum sealing. This process stops the
enzyme action that could lead to loss of
flavor, color and texture.
To blanch vegetables, place them in
boiling water or in the microwave until they
are cooked, but still crisp. Blanching times
range from 1 to 2 minutes for leafy greens
and peas; 3 to 4 minutes for snap peas,
sliced zucchini or broccoli; 5 minutes for
carrots; and 7 to 11 minutes for corn on the
cob. After blanching, immerse vegetables
in cold water to stop the cooking process.
Finally, dry vegetables on a towel before
vacuum sealing.
NOTE: All vegetables (including broccoli,
brussels sprouts, cabbage, cauliflower, kale, turnips)
naturally emit gases during storage. Therefore, after
blanching, they must be stored in freezer only.
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