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Deni Magic Vac 1715 Instructions For Proper Use And Care Manual Page 12

Deni - keystone manufacturing co, inc. vacuum sealer instruction manual.
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MAGIC VAC
Commercial Quality Vacuum Sealer
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Clostridium botulinum is an extremely dangerous type of
bacteria, which can grow under the right conditions without
air. Botulinum organisms grow in the temperature range of 40°
to 115°F (4° to 46°C). Conditions for growth are foods lacking
acid, low oxygen environment and temperatures greater than
40°F (4°C) for extended time.
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Foods that are resistant to botulinum are frozen, dried, high in
acid, salt or sugar. Foods susceptible to botulinum are non-
acid foods which include meats, poultry, fish, seafood, lye-
cured olives, eggs and mushrooms; low-acid foods are mostly
vegetables; medium-acid foods include overripe tomatoes,
onions, chili peppers, figs and cucumbers.
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The foods most susceptible to botulinum should be refrigerated
for short term and frozen for long term storage. Consume
immediately after heating.
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Warning: Do not heat low-acid vacuum packed foods in the
DENI MAGIC VAC™ bags unless you are going to eat them
immediately. Foods that are vacuum packed, heated, then left
out at room temperature while still sealed in the vacuum are
subject to microorganisms which may be harmful if consumed.
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Enzymes occur in foods and cause increasing changes in
color, texture and flavor as foods mature. To stop enzyme
action, vegetables must be blanched by heat, either in the
microwave or with steam. Note: Heat all the way through
briefly so vegetables are still crisp. Foods that are high in acid
(such as most fruits), do not need to be blanched.
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Insect larvae are frequently present on many dried foods.
Without vacuum packaging or freezing, they may hatch dur-
ing storage and contaminate the foods. Some products such as
flour and cereals may also contain larvae. DENI MAGIC
VAC™ vacuum packaging prevents weevils and other insects
from hatching because they cannot live without air.
GENERAL RULES FOR FOOD SAFETY
Food safety rules are based on scientific study as well as com-
mon sense. The following rules and important information will
guide you to improved food safety and optimal food storage.
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Once you have heated, defrosted or un-refrigerated perishable
foods, consume them.
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After opening canned food or commercially vacuum packed
food, they can be re-vacuum packed. Follow the instructions to
refrigerate after opening and store re-vacuumed packages
properly.
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Don't defrost foods in hot water or via other heat sources. It
doesn't matter whether they are vacuum packed or not.
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Don't consume foods if they are perishable and have been left
out at room temperature for more than a few hours. This is
especially important if they have been prepared with a thick
sauce, in a vacuum package, or in a low oxygen environment.
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Spread vacuum packages evenly throughout the refrigerator or
freezer to cool down food temperature quickly.

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