Concept2 RK 0020 Manual page 49

EN
TIPS FOR VACUUM PACKAGING AND RE-HEATING OF FOOD
Defrosting and re-heating of vacuum packed food
Always defrost food in the refrigerator or in the microwave. Do not defrost perishable food at room
temperature.
Never defrost food in canisters in the microwave.
When re-heating food packed in bags always cut off one corner of the bag before placing the bag in the
microwave.
Do not re-heat bones and fatty food in bags in the microwave, as this will prevent the possibility of overheat-
ing. It is recommended to heat these types of food by placing the food in water and gently heating through
at a temperature of about 75 °C.
Vacuum packaging of meat and fi sh:
For best results, put the meat or fi sh in the freezer for 1 or 2 hours before vacuum packaging. Afterwards, use
a bag from a foil roll designed for vacuum packaging of food. This will help the food keep its juice and shape.
If you cannot pre-freeze the food, place a folded towel between the meat and the top part of the bag. Keep
this paper towel in the bag to absorb excess moisture and juices escaping during the process of vacuum
packaging. Make sure the towel does not overlap to the sealing area.
Note: Beef may become dark after vacuum packaging. This occurs due to the removal of oxygen and it does
not indicate deterioration of the food.
Vacuum packaging of hard cheeses:
To keep cheese fresh as long as possible, vacuum pack after each opening and use. Prepare a long bag from
the foil roll so that you always have 2.5 cm of the bag for each reopening and repacking of the bag. In addi-
tion, leave a standard space of 7.5 cm between the contents of the bag and the seal. You can also pack the
cheese in a canister.
IMPORTANT: Never use vacuum packaging for soft cheeses.
Vacuum packaging of vegetables:
We recommend cleaning and blanching (i.e. by brief immersion in hot water) the vegetables before vacuum
packaging. This process inhibits enzyme activity that could cause the loss of taste, colour and texture.
Note: Blanch the vegetables by cooking briefl y in boiling water or placing them in the microwave: 1 to 2
minutes for leafy vegetables, 3 to 4 minutes for peas in pods, sliced zucchini or broccoli, 5 minutes for carrots
and 7 to 11 minutes for corncobs. Vegetables should stay crispy. After blanching, immerse immediately in
cold water to stop the cooking process. Finally, dry thoroughly and pack.
To freeze the vegetables, it is recommended to pre-freeze them fi rst for 1 to 2 hours until stiff . Before freezing,
divide the vegetables into individual portions and spread them on a baking pan so that the pieces do not
touch each other. This will prevent the vegetables from sticking together. Immediately after freezing, wrap
the vegetables and put them in the freezer.
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