Points To Remember - Flama 1905 FL Manual De Instrucciones

In order to optimise the preservation of foods and ensure
perfect hygiene, a number of important rules must be followed:
• Make sure you wash your hands thoroughly and clean all
the implements and surfaces you will be using to cut and
vacuum pack the food.
• If possible, wear gloves when handling the food.
• Once perishable food has been packed, place it in the
fridge or freeze it immediately, maintaining a constant
fridge or freezer temperature. Do not leave the food for
a long time at room temperature.
• Place the containers of vacuum packed food carefully in
the fridge or freezer so that the food will cool rapidly to
a low temperature.
• After opening tinned food or food that has been factory
vacuum packed, it can be vacuum packed again.
Follow the instructions to cool the food after opening and
put it away as soon as it has been vacuum packed.
• Pre-packed foods must in any case be consumed by the
use-by date shown on the original package.
• Once you have warmed up or defrosted perishable food,
it must be eaten. Do not eat perishable food if it has been
left at room temperature for many hours. This is especially
important if the food has been prepared with a dense
sauce, in a vacuum pack or in other lowoxygen content
environments.
• Do not defrost food in boiling water or using other heat
sources, unless the food in question is liquid (soups, juices,
etc.).

POINTS TO REMEMBER

• Vacuum packing extends the life of dried food. Food which
has a high fat content becomes rancid due to oxygen and
heat. Vacuum packing extends the life of food like nuts,
coconuts, or cereal products. Store in a cool, dark place.
• Vacuum packing will not extend the life of fruit and vegetables
such as bananas, apples, potatoes and several vegetables,
unless it has been peeled prior tovacuum packing.
• Soft foods and food with a delicate structure (like fish,
berries, etc.) must be pre-frozen for one night before they
can be vacuum packed and placed in the freezer.
• Vegetables like broccoli, cauliflower and cabbage give off
gas when they are vacuum packed fresh for storage in the
freezer. To prepare these foods for vacuum packing, heat
and freeze them.
• To ensure correct and safe vacuum packing, use only
original bags, containers and accessories.
32