SOLIS VAC PREMIUM 574 Mode D'emploi page 111

10. Some dry foods, such as flour and cereals, contain insect larvae. If the food
isn't vacuum packed, these can hatch during storage, making the food inedible.
To prevent this these foods should be vacuumed.
11. Generally, foods should be stored at low temperatures since most micro-organ-
isms can also spread without air.
12. If the temperature in your fridge is above 4°C then this can, most of all during
long-term storage, support the growth of dangerous micro-organisms. Therefore
the temperature setting in your fridge should be max. 4°C or less.
13. If the temperature in your freezer is −17 °C or less, it is ideal for storing food, but
remember: freezing does not kill micro-organisms, it only slows their growth.
14. The shelf life of vacuum packed dried foods is also longer, the cooler the storage
temperature is: For every 10 °C cooler the storage temperature, the shelf life
extends by 3 – 4 times.
F UR TH ER T I PS F O R SU CCE SS F UL VACUUM ING:
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.
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