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pre-freeze bread and cakes for 1-2 hours. It is of course also possible to vacuum pack cake dough,
pies and cake mix for later use.
Hard cheese:
To keep the cheese fresh, vacuum pack it if you are not going to use the cheese within a couple of
days. Use a very big vacuum bag, so that you can reuse the bag if you want to vacuum pack the
same cheese again.
Note!
Soft cheese should not be vacuum packed because of the risk of anaerobic
bacteria.
Powder and flour:
In order to prevent particles from getting into the vacuum pump, we recommend that you put a
coffee filter or paper towel between the contents in the vacuum bag and the bag opening. Make sure
that the filter/paper does not get into the sealing. You can even vacuum pack the ingredients in its
original packaging by putting the original packaging and the contents in a vacuum bag and then seal
the vacuum bag.
Snacks:
If there are any remains, they will keep longer if vacuum packed. To get the best result, use a vacuum
container for vacuum packaging to avoid that they are crushed.
Liquid:
Before you vacuum seal liquid, e.g. soups and bouillon, pre-freeze the liquid in a freezer resistant
container or an ice cube tray until the liquid is fully frozen. Next, remove the frozen liquid from the tray
and vacuum pack it in a vacuum bag. Put the vacuum bag in the freezer. Liquid can even be vacuum
packed in a vacuum container and kept in the refrigerator or the freezer.
General rules when handling foodstuffs
•
Always wash your hands, surfaces and any utensil to be used when handling and vacuum packag-
ing.
•
As soon as fresh food has been packed, put it in a refrigerator or a freezer immediately and do not
keep it in room temperature.
•
Raw materials that are warmed or defrosted shall be consumed immediately.
•
Tinned and factory vacuum packed food that has been opened can be vacuum packed again.
Follow the instructions in the manual and store the raw materials in accordance with the recom-
mendations.
•
Do not heat defrosted raw materials that have been kept in room temperature for more than 5
hours.
•
Spread the vacuum packages in the refrigerator or the freezer to ensure a fast cooling.
•
Note that vacuum packaging is not the same as preservation.
Recommendations for storing
Type of raw
material
Storage
Recommended
storage accessory
Shelf-life at
vacuum
packaging
Shelf-life without
vacuum packaging
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
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