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Consumer Service:
US: 1-877-777-8042 CA: 1-877-804-5383 MX: +52 55 5366 0800
US: www.FoodSaver.com | CA: www.FoodSaver.ca | MX: www.oster.com.mx/foodsaver
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Food Preparation & Reheating Tips
Thawing and Reheating
Vacuum-Sealed Foods
Always thaw foods in either refrigerator or microwave — do not thaw perishable foods at room
temperature.
To reheat foods in a microwave in a FoodSaver
®
Bag, always cut corner of the bag before placing
it on a microwave-safe dish. However, to avoid hot spots, do not reheat bone-in meat or greasy
foods in microwave within a FoodSaver
®
Bag. You can also reheat foods in FoodSaver
®
Bags by
placing them in water at a low simmer below 170°F (75°C).
Preparation Guidelines
for Meat and Fish:
For best results, pre-freeze meat and fish for 1-2 hours before vacuum sealing in a FoodSaver
®
Bag. This helps retain the juice and shape, and guarantees a better seal.
If it’s not possible to pre-freeze, place a folded paper towel between meat or fish and top of
bag, but below seal area. Leave paper towel in bag to absorb excess moisture and juices during
vacuum sealing process.
NOTE:
Beef may appear darker after vacuum sealing due to the removal of oxygen. This is not an
indication of spoilage.
Preparation Guidelines for Hard Cheeses:
To keep cheese fresh, vacuum seal it after each use. Make your FoodSaver
®
Bag extra long,
allowing one inch (2.54 cm) of bag material for each time you plan to open and reseal in
addition to the three inches (7.62 cm) of extra space you normally leave between contents and
seal edge. Simply cut sealed edge and remove cheese. When you’re ready to reseal the cheese,
just drop it in bag and reseal.
IMPORTANT:
Due to the risk of anaerobic bacteria, soft cheeses should never be vacuum sealed.
Food Preparation & Reheating Tips
IMPORTANT:
Due to the risk of anaerobic bacteria, fresh mushrooms, onions and garlic should never be
vacuum sealed.
Preparation Guidelines
for Vegetables:
Vegetables need to be blanched before vacuum sealing. This process stops the enzyme action
that could lead 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. Blanching times range from 1 to 2 minutes for leafy greens and peas; 3 to 4 minutes
for snap peas, sliced zucchini or broccoli; 5 minutes for carrots; and 7 to 11 minutes for corn
on the cob. After blanching, immerse vegetables in cold water to stop the cooking process.
Finally, dry vegetables on a towel before vacuum sealing.
NOTE:
All vegetables (including broccoli, brussels sprouts, cabbage, cauliflower, kale, turnips)
naturally emit gases during storage. Therefore, after blanching, they must be stored in freezer
only.
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.
Preparation Guidelines
for Leafy Vegetables:
For best results, use a FoodSaver
®
Container 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 container and
vacuum seal as normal. Store in refrigerator.
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