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The valves on the lids and stoppers
must always be kept completely clean
in order to ensure a perfectly airtight
seal between the container and lid and
ensure that the vacuum can form.
Also ensure that the valves on the lids
and stoppers are completely dry prior
to using the appliance in order to avoid
any water leaking into the pump and
vacuum mechanism.
WARNING!
Always allow your cooked dishes to
cool down prior to vacuumization.
Always
respect
and avoid leaving food at room
temperature for too long. Refrigerate
at between 0°C and 4°C as soon as
possible.
Never re-freeze food once it has
thawed.
Vacuumization does not remove the
need for refrigerating or freezing
foods that require it.
ALWAYS heed the use-by dates
indicated
on
of
vacuum-packed
pre-prepared dishes that you intend
re-vacuumize.
the
cold
chain
the
packaging
foods
and
p.18
Things to know
During the vacuum process, fresh
meat may quickly turn brown due to
the absence of oxygen. This colour
does not affect either the quality or
taste of the meat. On opening the
container, the meat will return to its
original colour within 10-15 minutes
of being re-oxygenated.
Certain
foods
cauliflower, cabbage and carrot give
off gases during preservation. These
gases may sometimes cause the
lid to bulge or even become slightly
raised, thus running the risk that the
vegetables will spoil.
To vacuum-preserve these types of
foods, you should therefore check
the container regularly and repeat the
vacuum process if the lid has become
raised, or open it to let the gasses
escape if the lid has bulged. Then
repeat the vacuum process and place
the container back in the refrigerator.
In general, the best way to preserve
these types of vegetables is to blanch
and then cool them, dry them and
then vacuum-pack them.
Some foods such as tomatoes or
carrots may stain the lids if they come
into direct contact with them.
Some fruit and vegetables such as
apples, pears, bananas, potatoes,
avocados etc oxidise within a few
seconds once they are peeled. This
oxidation process causes them to
turn brown within a few minutes of
peeling. Vacuum-packing these types
of foods will not prevent them from
turning brown.
such
as
broccoli,
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