Manual Klarstein 10031628 (page 26 of 72) (English, German, French, Italian, Spanish)

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When packaging large Volumes of Food

• Make sure to properly clean your hands, all utensils and surfaces to be used for

cutting and vacuum packing foods.

• Once you‘ve packed perishable foods, refrigerate or freeze them immediately.

Don’t leave them sitting at room temperature.

• Vacuum packing will increase the shelf life of dry foods. Foods that have high

fat content develop rancidity due to oxygen and warm temperature. Vacuum

packaging extends the shelf life of foods such as nuts, coconut or cereals. Store in a

cool, dark place.

• Vacuum packing will not extend the shelf life of fruits and vegetables such as

apples, bananas, potatoes and root vegetables unless peeled them before vacuum

packing.

• Vegetables such as broccoli, cauliower and cabbage emit gases when vacuum

packed fresh for refrigeration. To prepare these foods for vacuum packing, blanch

and freeze.

General Rules for Food Safety

• Once you have heated, defrosted or un-refrigerated perishable foods, consume

them immediately.

• After opening canned food or commercially vacuum packed foods, they can be

re-vacuumed packed. Follow the instructions to refrigerate after opening and store

re-vacuumed packages properly.

• Don‘t defrost foods in hot water or via other heat sources. It doesn‘t matter whether

they are vacuum packed or not.

• Don‘t consume foods if they are perishable and have been left out at room

temperature for more than a few hours. This is especially important if they have

been prepared with a thick sauce, in a vacuum package, or in a low oxygen

environment.

• Spread vacuum packages evenly throughout the refrigerator or freezer to cool

down food temperature quickly.

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Klarstein 10031628 Manual

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