Important; E14 - FoodSaver FM1100 Série Notice D'emploi

Food Preparation and Reheating Tips (cont.)
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 Fresh Container. 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.
Preparation Guidelines for Leafy Vegetables:
First wash the vegetables, and then dry with
a towel or salad spinner. After they are dried,
put them in a FoodSaver Fresh Container and
®
vacuum seal as normal. Store in refrigerator.
Preparation Guidelines for Fruits:
You can vacuum seal portions for baking, or in
your favorite combinations for easy fruit salad
all year round. If storing in the refrigerator, we
recommend using a FoodSaver Fresh Container.
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Preparation Guidelines for Baked Goods:
To vacuum seal soft or airy baked goods, we
recommend using a FoodSaver Fresh Container so
®
they will hold their shape. To save time, make cookie
dough, pie shells, whole pies, or mix dry ingredients
in advance and vacuum seal for later use.
Preparation Guidelines for 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 ® Zipper Bag, or use a
FoodSaver ® Fresh Container to vacuum seal.
Preparation Guidelines for Liquids:
Wait for hot liquids to cool to room temperature
before vacuum sealing on a FoodSaver
Container, vacuum sealing hot liquids may result in
loss of vacuum.
www.FoodSaver.ca
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
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 flavor, appearance or texture because it depends on age and condition
of the food on the day it was vacuum sealed
® Fresh
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.
Service: 1.877.804.5383

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