General rules when handling food
•
Always wash your hands, surfaces and other utensils that will be used when
handling and vacuum packing the food.
•
As soon as you have packed perishables, they should be promptly
refrigerated or frozen; do not store them at room temperature.
•
Produce that has been warmed or thawed should be promptly consumed.
•
Tinned food or factory vacuum packed food that has been opened can be
vacuum packed again. Follow the instructions in the user manual and store
the produce as recommended.
•
Do not eat thawed produce that has been stored at room temperature for
more than 5 hours.
•
Spread the vacuum packs out in the refrigerator or freezer so that they are
cooled faster.
•
Note that vacuum packing is not the save as preserving food.
Storing recommendations
Type of
produce
Storage
Recommended
storage accessory
Shelf life upon
vacuum packing
Shelf life without
vacuum packing
Meat and fish
Beef
Freezer
Vacuum bag
2-3 years
6 months
Pork
Freezer
Vacuum bag
2-3 years
6 months
Lamb
Freezer
Vacuum bag
2-3 years
6 months
Poultry
Freezer
Vacuum bag
2-3 years
6 months
Minced meat
Freezer
Vacuum bag
1 year
4 months
Fish
Freezer
Vacuum bag
2 years
6 months
Cheese
Cheddar
Refrigerator
Vacuum bag/
vacuum canister
4-8 months
1-2 weeks
Parmigiana
Refrigerator
Vacuum bag/
vacuum canister
4-8 months
1-2 weeks
Vegetables
Asparagus
Freezer
Vacuum bag
2-3 years
8 months
Broccoli
Freezer
Vacuum bag
2-3 years
8 months
Cabbage
Freezer
Vacuum bag
2-3 years
8 months
Corn
Freezer
Vacuum bag
2-3 years
8 months
Peas
Freezer
Vacuum bag
2-3 years
8 months
Lettuce/
spinach
Refrigerator
Vacuum canister
2 weeks
3-6 days
Fruit
Apricots
Freezer
Vacuum bag
1-3 years
6-12 months
Plums
Freezer
Vacuum bag
1-3 years
6-12 months
Peaches
Freezer
Vacuum bag
1-3 years
6-12 months
Nectarines
Freezer
Vacuum bag
1-3 years
6-12 months
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