FoodSaver VS5910X Guide De Référence page 11

Storage Guide, Hints and Tips
Vacuum Packaging and Food Safety
The vacuum packaging process extends the life of foods by
removing most of the air from the sealed container, thereby reducing
oxidation, which affects nutritional value, flavour and overall quality.
Removing air can also inhibit growth of microorganisms, which can
cause problems under certain conditions:
To preserve foods safely, it is critical that you maintain low
temperatures. You can significantly reduce the growth of
microorganisms at temperatures of 4°C or below.
Freezing at -17°C does not kill microorganisms, but stops them from
growing. For long-term storage, always freeze perishable foods that
have been vacuum packaged, and keep refrigerated after thawing.
It is important to note that vacuum packaging is NOT a substitute
for canning and it cannot reverse the deterioration of foods. It can
only slow down the changes in quality. It is difficult to predict how
long foods will retain their top-quality flavour, appearance or texture
because it depends on age and condition of the food on the day it
was vacuum packaged.
Important: Vacuum packaging is NOT a substitute for refrigeration
or freezing. Any perishable foods that require refrigeration must
still be refrigerated or frozen after vacuum packaging. To avoid
possible illness, do not reuse bags after storing raw meats, raw fish
or greasy foods. Do not reuse bags that have been microwaved or
simmered.
Thawing and Reheating Vacuum
Packaged Foods
reheated in a microwave oven. When defrosting foods in the
microwave in FoodSaver
power of 180 watts (defrost setting), maximum time of 2 minutes
and maximum temperature of 70°C (158°F).
You can also reheat foods in FoodSaver
in water at a low simmer below 75°C (170°F). Follow any specific
instructions that come with the FoodSaver
Preparation Guidelines
Meat and Fish
For best results, pre-freeze meat and fish for 1-2 hours before
vacuum sealing in a FoodSaver
and shape, and guarantees a better seal. If it's not possible to pre-
freeze, place a folded paper towel between meat or fish and top of
bag, but below seal area.
Leave a paper towel in bag to absorb excess moisture and juices
during the vacuum sealing process.
Note: Beef may appear darker after vacuum sealing due to the
removal of oxygen. This is not an indication of spoilage.
Hard Cheeses
Simply cut sealed edge and remove cheese. When you are ready to
reseal the cheese, just drop it in bag and reseal.
Important: Due to the risk of anaerobic bacteria, soft cheeses should
never be vacuum sealed.
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Always thaw foods in a refrigerator or a microwave
oven — do not thaw perishable foods at room
temperature.
Foods inside a bag can be defrosted but not
bags make sure not to exceed maximum
®
bags by placing them
®
specialty bags.
®
Bag. This helps retain the juice
®
To keep cheese fresh, vacuum seal it after each
use. Make your FoodSaver
allowing 25mm of bag material for each time you
plan to open and reseal, in addition to the 75mm
room you normally leave between contents and
seal.
Bag extra-long,
®
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