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5 Food handling
5.3
Storage
To store food safely, the following points must be observed:
▪ Food that is to be stored must be fresh and in perfect condition.
▪ The product must be already at the storage temperature before vacuum sealing.
▪ Keep any interruptions to the cool chain as short as possible.
▪ Where possible, dry the food before vacuum sealing.
▪ Avoid mixing raw and cooked foods.
▪ Select the highest level of vacuuming possible, as given in the section: Recommen-
ded vacuuming levels (see page 14).
▪ Large pieces of food can be preserved for longer than smaller pieces.
▪ Store food at as low a temperature as possible.
▪ Place the food in the refrigerator or freezer immediately after evacuating the air.
▪ Perishables should always be kept in a refrigerator or freezer, even when vacuum-
packed. Vacuum sealing food is not the same as preserving it!
5.4
Vacuisine ©
Vacuum-sealed food can be prepared using the sous-vide method of cooking. At V-ZUG,
we call this method Vacuisine ©.
Only use original V-ZUG vacuum bags for the Vacuisine method.
For detailed information and Vacuisine © recipes, go to vzug.com.
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