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FoodSaver VS2190X Manual

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8 9
Storage
Push in the vacuum and seal bar and make sure that the latch
C
is
in the store position .
Make sure that the appliance is clean and store upright, on a flat,
level surface, away from the edge and where it cannot be easily
knocked over.
Storage Guide, Hints and Tips
Vacuum Packaging and Food Safety
The vacuum sealing 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:
Mould – Easily identified by its fuzzy characteristic. Mould cannot
grow in a low oxygen environment, therefore vacuum sealing can
slow the growth of mold.
Yeast – Results in fermentation, which can be identified by smell
and taste. Yeast needs water, sugar and a moderate temperature to
grow. It causes also survive with or without air. Slowing the growth
of yeast requires refrigeration, while freezing stops it completely.
Bacteria – Results in an unpleasant odour, discoloration and/or soft
or slimy texture. Under the right conditions, anaerobic bacteria such
as Clostridium Botulinum (the organism that causes
Botulism) can grow without air and sometimes cannot be detected
by smell or taste. Although it is extremely rare, it can be very
dangerous. To preserve foods safely, it is critical that you maintain
low temperatures. You can significantly reduce the growth of
microorganisms at temperatures of 40°F (4°C) or below. Freezing
at 0°F (-17°C) does not kill microorganisms, but stops them from
growing. For long-term storage, always freeze perishable foods that
have been vacuum sealed, and keep refrigerated after thawing.
It is important to note that vacuum sealing 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 sealed.
Thawing and Reheating Vacuum
Packaged Foods
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
reheated in a microwave oven. When defrosting foods in the
microwave in FoodSaver® bags make sure not to exceed maximum
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® bags by placing them
in water at a low simmer below 75°C (170°F). Follow any specific
instructions that come with the FoodSaver® specialty bags.
Preparation Guidelines
Meat and Fish
For best results, pre-freeze meat and fish for 1-2 hours before vacuum sealing
in a FoodSaver® Bag. This helps retain the juice 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
To keep cheese fresh, vacuum seal it after each use.
Make your FoodSaver® Bag extra-long, 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.
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.
Vegetables
Vegetables need to be blanched before vacuum sealing.
This process stops the enzyme action that could lead to
loss of flavour, colour and texture.
To blanch vegetables, place them in boiling water or in the
microwave until they are cooked, but still crisp. Blanching times range from 1
to 2 minutes for leafy greens and peas; 3 to 4 minutes for snap peas, sliced
courgette or broccoli; 5 minutes for carrots; and 7 to 11 minutes for corn on
the cob. After blanching, immerse vegetables in cold water to stop the cooking
process. Finally, dry vegetables on a towel before vacuum sealing.
Note: All vegetables (including broccoli, Brussels sprouts, cabbage,
cauliflower, kale, turnips) naturally emit gases during storage. Therefore, after
blanching, they must be stored in freezer only.
When freezing vegetables, it is best to pre-freeze them for 1–2 hours or until
solidly frozen. To freeze vegetables in individual servings, first place on a
baking sheet and spread them out so they are not touching. This prevents
them from freezing together in a block. Once they are frozen, remove from
baking sheet and vacuum seal vegetables in a FoodSaver® Bag. After they
have been vacuum sealed, return them to the freezer.
Important: Due to the risk of anaerobic bacteria, fresh mushrooms, onions and
garlic should never be vacuum sealed.
Leafy Vegetables
For best results, use a canister to store leafy vegetables. First
wash the vegetables, and then dry with a towel or salad
spinner. After they are dried, put them in a canister and vacuum
seal as normal. Store in the refrigerator.
Fruits
When freezing soft fruits or berries, it is best to pre-freeze them
for 1-2 hours or until solidly frozen. To freeze fruit in individual
servings, first place on a baking sheet and spread them out so
they are not touching. This prevents them from freezing together
in a block. Once they are frozen, remove from baking sheet and
vacuum seal fruit in a FoodSaver® Bag.
After they have been vacuum sealed, return them to the freezer.
You can vacuum seal portions for baking or in your favourite combinations for
easy fruit salad all year round. If storing in the refrigerator, we recommend
using a FoodSaver® Canister.
Baked Goods
To vacuum seal soft or airy baked goods, we recommend
using a FoodSaver® Canister so they will hold their shape.
If using a bag, pre-freeze for 1-2 hours or until solidly
frozen. To save time, make cookie dough, pie shells, whole
pies, or mix dry ingredients in advance and vacuum seal for
later use.
Coffee and Powdery Foods
To prevent food particles from being drawn into vacuum
pump, place a coffee filter or paper towel at top of bag or
canister before vacuum sealing. You can also place the food
in its original bag inside a FoodSaver® Bag, or use a
FoodSaver® Universal Lid with the original container to
vacuum seal.
Liquids
Before you vacuum seal liquids such as soup stock, pre-
freeze in a casserole dish, loaf pan or ice cube tray until
solid. Remove frozen liquid from pan and vacuum seal in a
FoodSaver® Bag. You can stack these ‘frozen bricks’ in your
freezer.
When you are ready to use, just cut corner of bag and place in a dish in
microwave or drop into water at a low simmer, below 75°C (170°F).
To vacuum seal non-carbonated bottled liquids, you can use a FoodSaver®
Bottle Stopper with the original container.
Remember to leave at least 25mm of room between contents and the bottom
of the Bottle Stopper. You can reseal bottles after each use.
Pre-Made Meals, Leftovers and Sandwiches
Efficiently store your pre-made meals, leftovers and
sandwiches in the stackable, lightweight FoodSaver®
Containers. They are microwaveable, top rack dishwasher
safe and come with a custom adaptor.
The lightweight containers will be ready to head off to the
office, to school or the great outdoors whenever you are!
Snack Foods
Your snack foods will maintain their freshness longer
when you vacuum seal them. For best results, use a
FoodSaver® Canister for crushable items like
crackers.
… 5 …


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