HJM ENV396 Instrucciones De Uso página 31

Envasadora_Maquetación 1 07/07/16 12:15 Página 31
VACUUM SEALING GUIDELINES
FOOD STORAGE & SAFETY
IMPORTANT : Vacuum packaging is NOT a substitute for refrige-
ration or freezing. Any perishable foods that require refrigera-
tion must still be refrigerated or frozen after vacuum packaging.
For best result in extending the life of foods, it is important to vacuum
package foods that are fresh. Once food has begun to deteriorate,
vacuum packaging may only slow the deterioration process. Vacuum
sealing cannot prevent the growth of mold. Other disease causing
microorganisms can still grow in low oxygen environments and may
require further meansures to be eliminated.
FOOD PREPARATION HINTS AND TIPS FOR AIR-
TIGHT VACUUM SEALING
Cooking, Thawing and Reheating – Simmering in a vacuum bag
helps food retain its flavor and it helps with the clean up as well. No
dirty saucepans... When reheating foods in the microwave using your
vacuum bags, always puncture open the bag to allow hot air to esca-
pe. You can also reheat foods in the vacuum bags by placing them
in water at a low simmer below 170°F (75°C).
IMPORTANT : Always thaw foods in either refrigerator or micro-
wave – do not thaw perishable foods at room temperature.
PREPARATION HINTS FOR MEAT AND FISH
Try pre-freezing meats and fish for 1-2 hours before vacuum pakaging.
This helps retain the juice and shape, and provides for a better seal.
If you can't, place a folded paper towel between the food and top of
the bag, but below seal area. Leave paper towel in bag to absorb
excess moisture and juices during vacuum packaging process.
PREPARATION HINTS FOR CHEESES
Vacuum package cheese after each use. If you make your bag just a
little longer than needed, you can re-seal the bag after each use.
IMPORTANT : Due to the risk of anaerobic bacteria, soft chee-
ses should never be vacuum packaged.
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