FoodSaver FS2100 Notice D'emploi page 8

Care
and Cleaning of your Handheld Vacuum Sealer
Care & Cleaning:
1. Always unplug appliance before cleaning.
2. Do not immerse appliance in water.
3. Avoid using abrasive products or materials to clean any appliance components. These cleaners can scratch
the surface and damage the black foam rubber pads.
4. Use a mild dish washing soap and a warm, damp cloth to wipe away food residue inside or around
components.
5. Empty Reservoir after each use. Wash in warm soapy water. Air dry before replacing.
IMPORTANT: To remove Reservoir from FoodSaver
pull clear Reservoir away from main housing of unit.
FoodSaver Containers:
®
1. The Container Base and Lid can be safely washed in the top rack of the dishwasher. You can also wash
both pieces in warm, soapy water; rinse well and dry thoroughly. The green gasket can be washed in warm,
soapy water; rinse well and dry thoroughly.
2. FoodSaver ® Containers are microwave safe for reheating only, not for cooking. Always thaw foods in either
the refrigerator or microwave - do not thaw perishable foods at room temperature.
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® : while holding Handheld Vacuum Sealer with one hand,
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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.
IMPORTANT: Due to the risk of anaerobic bacteria, fresh mushrooms, raw onions, and
garlic should never be vacuum sealed.
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 deterio ration 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.
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.
Customer Service / Service à la clientèle:
US: 1-877-777-8042 CAN: 1-877-804-5383
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