Klarstein Le Vide Mode D'emploi page 22

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22
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PREPARATION
Getting Started with Vacuum Packaging
• Package only fresh foods. Do not package old or rancid foods. An already bad
product does not improve with vacuum packaging.
• Fresh foods (Meats, vegetables, cheeses, etc.) should be refrigerated at 34˚F or
below or frozen after vacuum packaging.
• Vacuum packaging removes a high percentage of air. This slows the growth of most
living microorganisms, which degrade food, such as aerobic bacteria and molds.
However, some forms of bacteria such as clostridium botulinum (responsible for
botulism) are anaerobic and grow in the absence of oxygen.
• Foods susceptible to botulinum should be refrigerated for a short time and frozen for
long-term storage. Consume immediately after heating.
• Vegetables such as cauliflower, broccoli and cabbage will emit gasses when
vacuum sealed. To prepare these foods for vacuum packaging, you must blanch
them first.
• All perishable foods must be refrigerated or frozen to prevent spoilage.
• Vacuum packaging is not a substitute for canning.
Packaging with Vacuum Pouches
With the Vacuum sealer, you can easily package a wide variety of sizes and shapes.
You can also prep and store smaller individual serving portions as well as bulk items.
• Keeps food fresh 3-5 times longer than conventional storage bags.
• Several sizes available to meet your packaging needs.
• Terrific for hundreds of applications in and out of the kitchen.
• Safe for freezer, refrigerator and microwave use. Pouches can also be boiled.
• Pouch thickness available in standard 3mil or heavy duty 4mil.
• Pouches are economically priced, giving you a better value.
• Vegetables must be blanched before being packaged. Place in boiling water or
microwave until heated through but still crunchy. Vacuum pack as normal.