FoodSaver FM5400 Series, User Manual, Page: 14 / 20

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Food Preparation and Reheating Tips
When freezing vegetables, it is best to
pre-freeze them for 1-2 hours or until solidly
frozen. To freeze vegetables in individual
servings, first place on a baking sheet and
spread them out so they are not touching.
This prevents them from freezing together
in a block. Once they are frozen, remove
from baking sheet and vacuum seal
vegetables in a FoodSaver ® Bag. After they
have been vacuum sealed, return them to
the freezer.
IMPORTANT: Due to the risk of anaerobic
bacteria, Fresh mushrooms, onions and garlic
should never be vacuum sealed.
Preparation Guidelines for Leafy
Vegetables:
For best results, use a canister to store leafy
vegetables. First wash the vegetables,
and then dry with a towel or salad spinner.
After they are dried, put them in a canister
and vacuum seal as normal. Store in
refrigerator.
Preparation Guidelines for Fruits:
When freezing soft fruits or berries, it is best
to pre-freeze them for 1-2 hours or until
solidly frozen. To freeze fruit in individual
servings, first place on a baking sheet and
spread them out so they are not touching.
This prevents them from freezing together
in a block. Once they are frozen, remove
from baking sheet and vacuum seal fruit in
a FoodSaver
®
Bag. After they have been
vacuum sealed, return them to the freezer.
You can vacuum seal portions for baking
or in your favorite combinations for easy
fruit salad all year round. If storing in the
refrigerator, we recommend using a
FoodSaver
®
Canister.
Preparation Guidelines for Baked Goods:
To vacuum seal soft or airy baked goods, we
recommend using a FoodSaver
®
Canister
so they will hold their shape. If using a bag,
pre-freeze for 1-2 hours or until solidly frozen.
To save time, make cookie dough, pie shells,
whole pies, or mix dry ingredients in advance
and vacuum seal for
later use.
Preparation Guidelines for Coffee and
Powdery Foods:
To prevent food particles from being drawn
into vacuum pump, place a coffee filter or
paper towel at top of bag or canister before
vacuum sealing. You can also place the
food in its original bag inside a FoodSaver
®
Bag, or use a FoodSaver
®
Universal Lid with
the original container to vacuum seal.
Preparation Guidelines for Liquids:
Before you vacuum seal liquids such as soup
stock, pre-freeze in a casserole dish, loaf
pan or ice cube tray until solid. Remove
frozen liquid from pan and vacuum seal in a
FoodSaver
®
Bag. You can stack these “frozen
bricks” in your freezer. When you’re ready to
use, just cut corner of bag and place in a
dish in microwave or drop into water at a low
simmer, below 170°F (75°C).
To vacuum seal non-carbonated bottled
liquids, you can use a FoodSaver
®
Bottle
Stopper with the original container.
Remember to leave at least one inch (2.54
cm) of room between contents and bottom
of Bottle Stopper. You can reseal bottles after
each use.