To preserve foods safely, it is important to maintain low temperatures. You can significantly
reduce the growth of microorganisms at temperatures of 4ºC or below. Freezing at -17ºC
does not kill microorganisms, but stops them from growing. For long-term storage, always
freeze perishable foods that have been vacuum packaged.
It is important to note that vacuum packaging cannot reverse the deterioration of foods. It
can only slow down changes in quality. It is difficult to predict how long foods will retain their
top-quality flavor, appearance or texture because it depends on the age and the condition
of the food on the day it was vacuumed packaged.
Note:
vacuum packaging is not a substitute for refrigeration or freezing. Any perishable
foods that require refrigeration must still be refrigerated or frozen after vacuum
packaging.
Preparation Guidelines
Vegetables need to be blanched before vacuum packaging. This process stops the enzyme
action, which leads to loss of flavor, color and texture. To blanch vegetables, place them in
boiling water or in the microwave until they are cooked, but still crisp. Then, immerse the
vegetables in cold water to stop the cooking process. Finally, dry the vegetables on a towel
before vacuum packaging. Cruciferous vegetables (broccoli, sprouts, cabbage, cauliflower,
kale, turnips) naturally emit gases during storage. Therefore, after blanching, they must be
stored in the freezer only.
Summary of Contents for VR-200
Page 1: ...Bruksanvisning VR 200 PRO...
