Notions Regarding Preservation Of Foods; Indicative Preservation Times - Fulgor Milano fvcd 270 Manual De Uso Y Mantenimento

NOTIONS REGARDING VACUUM PRESERVATION OF FOODS
Here are several fundamental rules to be respected for perfect results in the kitchen.
Do not use the system to preserve products that are already altered or impoverished from a nutritional
point of view, lost quality cannot be recovered.
Foodstuffs that are kept too long at room temperature or that have just been prepared or cooked,
loose humidity and initial quality (colour, perfume, taste, etc..) and are more subject to bacterial
contamination.
It is therefore recommended to vacuum pack products that have been cooled in the fridge for
a time sufficient to take them to 3 °C.
This important solution also helps to preserve the pump from oxidation.
• If bags are used to vacuum pack raw or cooked foods, remember to distribute them uniformly in
order to make it easier for the air to escape. Do not fill them excessively as the hermetic sealing
could be jeopardised.
• It is good practice to fill the bags up to 2/3 of their volume with the product to be packed.
• It is preferable that vegetables and fruit are dried after washing, in order to prevent the stagnation
of liquids, which could make them flaccid.
• To preserve meats for a reasonably long time, remember to cool them in the fridge for at least 2
hours in order to slow down bacterial proliferation. Before vacuum packing, dry them to obtain a
good percentage of absence of air. If the meat is on the bone, e.g. spare ribs, pork chops or other,
cover it with aluminium foil to prevent the bag being ripped.
• Regarding fish, it must first be washed well, eliminate the scales, remove the entails and gills, dry
it and as for meat, cool it well before vacuum packing. Preserve it in the fridge at a temperature
that does not exceed +3°.
• For hard cheeses, such as Parmesan, goat's milk cheese etc, do not have particular requirements,
while soft cheeses must be wrapped in cellophane or preserved in the vacuum pack containers to
prevent them being crushed.
• For cold pork meats and salads, if vacuum containers are used, no preparations are required. If
they are to be packed in bags, dry them before carrying out the procedure.
• For sauces, proceed as follows: once prepared as usual, pack them in glass jars and then pa-
steurise them in a microwave for 12 minutes at maximum power. Place the container in water and
ice to cool the sauce and then make the vacuum by pouring the product into the vacuum pack
container.

INDICATIVE PRESERVATION TIMES

The preservation times listed are purely indicative and depend on the initial quality of the product to
be preserved, the temperature of preservation, cooling time in the case of cooked foods, the level of
vacuum reached as well as the quality of the bag used for vacuum packing.
• Fresh salads: up to 12 days
• Fresh cheeses: up to 20 days
• Fresh fish: up to 7 days
• Fresh meat: up to 15 days
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Instructions for Use
FVCD 270