Manual Sogo SS-13005 (page 19 of 36) (English, German, French, Italian, Portuguese, Spanish)

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methods. Once this appliance as an indispensable

part of your life, it will less food spoilage and save

more money.

a) Cook in advance to vacuum seal and store

individual portions or entire meals. This vacuum

bag is not recommended for microwave or boil-

in-bag cooking, please use the general cooking

method to re-heat the vacuum-sealed foods.

b) Prepare foods in advance for picnics and camping

trips or barbecues.

c) Eliminate freezer burn.

d) Package foods, such as meat, sh, poultry, seafood

and vegetables to freeze or refrigerate.

e) Package dry foods, such as beans, nuts, and

cereals to store longer.

18. It’s ideal to prepackage ingredients as well as

individual portions for the health-conscious, such

as weight-conscious or those on diets or nutritional

regimes with special requirements.

19. This system can also be used to store and protect

other items: valuable items, such as photos,

important documents, stamp collections, book

collections, jewellery, cards, comics etc.; hardware

items, such as screws, nails, studs and bolts;

medicines, band-aids and other rst-aid items, etc..

Note:

After nished the vacuum work, please always let

the machine cover open, don’t fasten the cover, it

will deform the form gaskets and affect the machine

function.

FOOD STORAGE AND SAFETY INFORMATION

This Vacuum Sealer will change the way

you purchase and store foods. Once you are

accustomed to vacuum packing, it will become an

indispensable part of your food preparation. When

preparing and vacuum packing foods using your

vacuum sealer, there are certain procedures that

must be followed to ensure food quality and safety.

Review this section carefully for you protection:

1. Chemical reactions in the food to air, temperature,

moisture, and enzyme action, growth of

microorganisms or contamination from insects will

cause food spoilage.

2. The main element to cause food to lose nutritive

value, texture, avor, and overall quality is oxygen

in the air. Most micro-organisms growth relies on

air, for it will carry moisture into and out of foods

unless they are protected with moisture-proof

packing. Frozen foods being exposed to freezer air

will result in freezer burn.

3. The vacuum seal packing removes up to 90% of

the air from the package. It’s approximately 21%

oxygen in the air, so 90% air removal leaves a

2% to 3% residual oxygen level in vacuum-sealed

foods. When the oxygen level is at or below 5%, as

you know, most microorganisms are inhibited from

growth

4. In general, there have three categories

microorganisms: mold, yeast and bacteria, they

are present everywhere, but only under certain

conditions they can cause problems.

5. In a low oxygen environment or in the absence of

moisture, mold can’t grow; In moisture, Sugar and

a moderate temperature circumstance, yeast can

grow with or without air. Refrigeration will slow the

growth of yeast and freezing stops it completely;

Bacteria can grow with or without air.

6. One of the extremely dangerous type of bacteria

is clostridium botulinum, and they can grow under

the right conditions without air: in the temperature

range of 40˚F to 115˚F(4˚to 46˚). Conditions

for growth are foods lacking acid, low oxygen

environment and temperatures greater than

40˚F(4˚c) for extended time.

7. Frozen, dried, high in acid, salt or sugar foods

can resistant to botulinum. Non-acid foods which

include meats, seafood, lye-cured olives, poultry,

sh, eggs and mushrooms; low-acid foods which

are mostly vegetables; medium-acid foods include

overripe tomatoes, onions, chili peppers, gs and

cucumbers are easy be infected by botulinum;

8. It should be refrigerated for short term and frozen for

long-term storage, for the foods most susceptible

to botulinum, and consume immediately after

heating.

9. Some dried foods, such as our and cereals may

contain insect larvae, if do not vacuum-sealed,

larvae may hatch during storage and contaminate

the foods. To prevent weevils and other insects

from hatching, store these foods in vacuum seal

package is necessary.

10. Avoid spoilage: foods should be stored at low

temperatures, for few of the microorganisms could

growth without air.

11. If Temperatures in the refrigerator greater than

40˚F (4˚C) (especially for extended periods of time),

it will support the growth of harmful microorganisms,

so we should keep the temperature at 40˚F (4˚C)

or below.

12. When the temperature for the freezer is 0˚F

(-17˚C) or lower, it’s suitable for store foods,

although freezing does not kill microorganisms, it

retards their growth.

13. The vacuum-sealed storage temperature will

affect dried foods: for their shelf life is extended 3-4

times for every 18˚F (10˚C) drop in temperature.

14. When packaging large volumes of meat, sh,

or any food products, we advise the following:

1. Make sure to properly clean your hands, all

utensils and surfaces to be used for cutting and

vacuum packing foods.

2. Once you’ve packed perishable foods,

refrigerate or freeze them immediately. Don’t leave

them sitting at room temperature.

3. 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.

4. 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.

5. Vegetables such as broccoli, cauliower and

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Sogo SS-13005 Manual

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