Campfire 10000494, Instruction Manual

Page: 10 / 14

10
FOOD PRESERVATION GUIDELINES
Classification Food Items Temperature
Normal
Preservation
Vacuum
Preservation
Refrigerant
Fresh Raw Meat 5±3°C 2~3days 8~9days
Fresh Fish/Seafood 5±3°C 1~3days 4~5days
Cooked Meat 5±3°C 4~6days 10~14days
Vegetables 5±3°C 3~5days 7~10days
Fruit 5±3°C 5~7days 14~20days
Eggs 5±3°C 10~15days 30~50days
Frozen
Meat -16~-20°C 3~5months >1year
Fish -16~-20°C 3~5months >1year
Seafood -16~-20°C 3~5months >1year
Pantry Items
Bread 25±2°C 1~2days 6~8days
Biscuit 25±2°C 4~6months >1year
Rice/Flour 25±2°C 3~5months >1year
Peanut/Legume 25±2°C 3~6months >1year
Medical Material 25±2°C 3~6months >1year
Tea 25±2°C 5~6months >1year
Note: the above information should be used as a guideline only. Check condition of food
before cooking or consumption.
Preparation Tips
Meat & Fish
Try pre-freezing meats and fish for 1-2 hours
before vacuum packing. This helps retain the
juice and shape, and provides for a better seal.
Cheese
Vacuum pack 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 cheeses should never be
vacuum packaged.
Vegetables
Blanch vegetables before vacuum packing. This process
stops the enzyme action that could lead to loss of
flavour, color and texture. After blanching, immerse
vegetables in cold water to stop the cooking process.
NOTE: All vegetables (including broccoli, brussel
sprouts, cabbage, cauliflower, kale, turnips) naturally
emit gases, during storage. Therefore, after blanching,
it’s best if they’re stored in the freezer.
Liquids
Before you vacuum pack liquid such as soup or stock,
pre-freeze in a casserole dish, loaf pan or ice cube tray
until solid. Remove frozen liquid from pan and vacuum
package in the vacuum bags. You can then stack in the
freezer. When you’re ready to use, just cut the corner
of the bag and place in either a microwave dish or drop
into water at a low simmer, below 75°C