SOLIS EASYVAC Professional Mode D'emploi page 120

f u r thEr ti P S f o r S u CC E S S fu l V ACu u min G:
1. Always wash your hands before preparing and vacuuming, equally the materials
and appliance which you use, should be absolutely clean.
2. As soon as the foods have been vacuumed, put them in the fridge or freezer, do
not leave them to sit at room temperature. Make sure that the temperature in
the refrigerator does not increase.
3. Vacuum packing extends the shelf life of dried foods, foods with high fat con-
tent quickly become rancid in warm temperatures and oxygen. Vacuum packing
extends the shelf life of nuts, coconuts or cereals. Store these in a cool dark place.
4. Vacuum packing does not extend the shelf life of fruit and vegetables such as
apples, bananas, potatoes and root vegetables, unless they are peeled first!
5. Cabbage vegetables such as broccoli, cauliflower or cabbage give off gas when
vacuum packed fresh for refrigeration. To preserve them, they must be first
blanched, then frozen before packing.
W h At Y ou S h o u l d A lS o k n o W:
The following food safety instructions are based on scientific findings and experi-
ence and are important for your health and optimal storage of foods:
1. As soon as you thaw, or remove foods from the fridge, consume them immedi-
ately.
2. Canned or ready vacuum packed foods can be vacuum packed again after
opening. Follow the instructions, storing foods in a cool place once opened and
treating vacuumed foods just as carefully as fresh foods. Take note of the use
by date printed on the original packaging.
3. Never defrost foods in warm water of with the help of other heat sources, regard-
less of whether they are vacuum packed or not.
4. Do not consume highly perishable foods that have been stored for hours at room
temperature. This is especially dangerous if they are in a thick sauce, if they are
vacuum packed, or if they are kept in a low oxygen environment.
5. Distribute vacuum bags evenly in the freezer so that they freeze as quickly as
possible.
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