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CHAPTER -3: USING YOUR FRIDGE FREEZER
4. Two different food groups should not be vacuumed at the same time in the vacuum bag. Otherwise, there may be
cross contamination between foods.
5. It is advisable to vacuum the water-releasing food after it is frozen.
6. Once produce is vacuumed sealed into a bag, they are suitable for sous vide style cooking.
Food Storage
FOOD TYPES
Piece of meat,
steak, ground
beef, chicken
MEAT
breast,
chicken
drumstick, etc.
Sardines,
SEAFOODS
shrimp, squid
etc.
Lettuce,
GREEN LEAFY
parsley,
VEGETABLES
spinach etc.
Peas, broccoli,
cauliflower,
OTHER
corn, green
VEGETABLES
beans,
cabbage etc.
FOODS
X
RECOMMENDATIONS
Meat products should be stored only in the
freezer after vacuuming.
Meat products should not be vacuumed if
X
stored in the refrigerator.
For the meat products, it's recommended to
!
freeze them for two hours before attempting
the vacuum process. After freezing, make sure
that the meat solidifies. It should be confirmed that
there is no blood water before vacuuming the
meat products. Remove the water on the surface
of meat with a paper towel before the vacuum
process.
Small fish such as anchovies, sardines and
seafoods should be frozen and then
vacuumed.
Vacuuming should not be done if sea foods
X
are to be stored in the refrigerator.
Do not vacuum pack objects with sharp
!
edges, such as fishbone and hard shells.
Sharp-edged objects can cause the bag to rupture
and tear. The freezing of the food before the
vacuuming will preserve the structure of the food
and the water content.
Due to the nature of green leafy vegetables, it
X
is recommended to store without vacuuming.
In addition, it is recommended to store fresh
mushrooms, onions and garlic without vacuuming.
Vegetables should only be stored in the
freezer after vacuuming.
Vacuuming should not be done if the
X
vegetables are to be stored in refrigerator.
It is recommended to keep the vegetables
!
specified in this section in accordance with
the blanching instructions in the Placing The Food
section of this user manual. For vegetables, it is
recommended to freeze them for two hours before
attempting the vacuum process. Once your
vegetables have been vacuumed, they should
only be stored in the freezer.
EN -16-
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