FoodSaver FFS014X User Instructions page 5

Care and Cleaning
Never immerse the unit or power cord and plug in water or
any other liquid. Always unplug the unit before cleaning.
Wipe over the body of the appliance with a soft, dry cloth.
Remove and empty the drip tray after each use. Wash it in
B
warm soapy water or place it in the top rack of a dishwasher. Dry
thoroughly before refitting.
Check the upper gasket , lower gasket and around the
A D
drip tray to make sure they are free from food debris. Wipe the
gaskets with a warm soapy cloth if needed.
The gaskets may be removed for cleaning. Clean them with
warm, soapy water. Dry thoroughly then carefully refit.
Remove the reservoir of the handheld sealer after each use.
Wash it in warm soapy water and air dry thoroughly before
replacing.
To keep your FoodSaver appliance operating effectively, we
™
recommend that you replace the gaskets every year.
To order replacements, please visit www.foodsaver.co.uk or
contact FoodSaver Brand Customer Service on 0800 525
™
Storage
Close the lid to the first 'click' until the latches catch but don't pop
out and reveal the green band. This is enough to secure the lid
but avoids compressing the gaskets (which may cause incorrect
functioning of the unit).
Wrap the cable around the cleats underneath the unit. The unit
can be stored stood upright as shown.
www.foodsavereurope.com
8
FFS014X_21MLM1 (EMEA).indd 8-9 FFS014X_21MLM1 (EMEA).indd 8-9
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
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 reheated
in a microwave oven. When defrosting foods in the
microwave in FoodSaver bags make sure not to exceed maximum power
™
089.
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
bags.
Preparation Guidelines
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 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
To keep cheese fresh, vacuum seal it after each use.
Make your FoodSaver
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.
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.
Vegetables
Vegetables need to be blanched before vacuum sealing.
This process stops the enzyme action that could lead to
loss of flavour, colour 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 courgette 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.
When freezing vegetables, it is best to pre-freeze them for 1–2 hours or
until solidly frozen. To freeze vegetables in individual servings, first place
on a baking sheet and spread them out so they are not touching. This
prevents them from freezing together in a block. Once they are frozen,
remove from baking sheet and vacuum seal vegetables in a FoodSaver
Bag. After they have been vacuum sealed, return them to the freezer.
Important: Due to the risk of anaerobic bacteria, fresh mushrooms,
onions and garlic should never be vacuum sealed.
™
Leafy Vegetables
For best results, use a canister to store leafy vegetables.
specialty
™
First wash the vegetables, and then dry with a towel or salad
spinner. After they are dried, put them in a canister and
vacuum seal as normal. Store in the refrigerator.
Fruits
When freezing soft fruits or berries, it is best to pre-freeze
them for 1-2 hours or until solidly frozen. To freeze fruit in
individual servings, first place on a baking sheet and spread
them out so they are not touching. This prevents them from
freezing together in a block. Once they are frozen, remove
from baking sheet and vacuum seal fruit in a FoodSaver
Bag.
After they have been vacuum sealed, return them to the freezer. You can
vacuum seal portions for baking or in your favourite combinations for easy
fruit salad all year round. If storing in the refrigerator, we recommend using
a FoodSaver Canister.
™
Baked Goods
To vacuum seal soft or airy baked goods, we recommend
Bag extra long, allowing using a FoodSaver
™
shape. If using a bag, pre-freeze for 1-2 hours or until
solidly frozen. To save time, make cookie dough, pie
shells, whole pies, or mix dry ingredients in advance and
vacuum seal for later use.
Coffee and Powdery Foods
To prevent food particles from being drawn into vacuum
pump, place a coffee filter or paper towel at top of bag or
canister before vacuum sealing. You can also place the
food in its original bag inside a FoodSaver
FoodSaver Universal Lid with the original container to
™
vacuum seal.
Liquids
Before you vacuum seal liquids such as soup stock,
pre-freeze in a casserole dish, loaf pan or ice cube tray
until solid. Remove frozen liquid from pan and vacuum
seal in a FoodSaver
bricks' in your freezer.
When you're ready to use, just cut corner of bag and place in a dish in
microwave or drop into water at a low simmer, below 75°C (170°F).
To vacuum seal non-carbonated bottled liquids, you can use a
FoodSaver Bottle Stopper with the original container.
™
Remember to leave at least 25mm of room between contents and the
bottom of the Bottle Stopper. You can reseal bottles after each use.
Pre-Made Meals, Leftovers and Sandwiches
™
Efficiently store your pre-made meals, leftovers and
sandwiches in the stackable, lightweight FoodSaver
Containers. They are microwaveable, top rack
dishwasher safe and come with a custom adaptor.
The lightweight containers will be ready to head off to the
office, to school or the great outdoors whenever you are!
Snack Foods
Your snack foods will maintain their freshness
longer when you vacuum seal them. For best
results, use a FoodSaver
items like crackers.
™
www.foodsavereurope.com
Canister so they will hold their
™
Bag, or use a
™
Bag. You can stack these 'frozen
™
™
Canister for crushable
™
9
1/7/21 10:11 1/7/21 10:11