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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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