10
11
20.
Prepare foods in advance for picnics, camping trips or barbecues.
21.
Packaging protects food for freezing and eliminates freezer burn.
22.
Package foods, such as meat, fish, poultry, seafood and vegetables to freeze or refriger-
ate.
23.
Package dry foods, such as beans, nuts, and cereals to store longer and retain freshness.
24.
This vacuum sealer can also be used to store and protect other items: valuable items,
such as photos, important documents, stamp collections, book collections, jewellery,
cards, comics etc.; medicines, band-aids and other first-aid items, etc. For some of
these items only the Seal function should be used, not Seal.
25.
There are many non-food uses for vacuum sealing:
a)
Keep camping supplies such as matches, first aid kits and clothing, clean and dry.
b)
Keep flares for auto emergencies ready.
c)
Keep silver and collectibles untarnished.
Note: After completing your vacuum packaging, always leave the lid down, but not
locked in. This will keep the foam gaskets in good condition.
FOOD STORAGE AND SAFETY INFORMATION
This Vacuum Sealer will change the way you purchase and store foods. Once you are
accustomed to vacuum packing, it will become an indispensable part of your food
preparation. When preparing and vacuum sealing foods using your vacuum sealer, there
are certain procedures that must be followed to ensure food quality and safety. Review this
section carefully for your protection:
FOOD STORAGE FACTS
1.
Chemical reactions in food from air, temperature, moisture, enzyme action, growth of
microorganisms or contamination from insects will cause food spoilage.
2.
The main element to cause food to lose nutritional value, texture, flavour, and overall
quality is oxygen in the air. Most micro-organisms growth relies on air, as it will carry
moisture into and out of foods unless they are protected with moisture-proof packing.
Frozen foods being exposed to freezer air will result in freezer burn.
3.
Vacuum seal packing removes up to 90% of the air from the package. There is approxi-
mately 21% oxygen in the air, so 90% of air removal leaves a 2% to 3% residual oxygen
level in vacuum-sealed foods. When the oxygen level is at or below 5%, most microor-
ganisms are inhibited from growth.
4.
In general, there are three categories micro-organisms: mold, yeast and bacteria, they
are present everywhere, but only under certain conditions they can cause problems.
5.
In a low oxygen environment or in the absence of moisture, mold cannot grow. In mois-
ture, sugar and a moderate temperature circumstances, yeast can grow with or without
air. Refrigeration will slow the growth of yeast and freezing stops it completely. Bacteria
can grow with or without air.
6.
One of the extremely dangerous type of bacteria is clostridium botulinum, and it can
grow under the right conditions without air: in the temperature range of 40˚F to 115˚F
(4˚C to 46˚C). Conditions for growth are foods lacking acid, low oxygen environment and
temperatures greater than 40˚F (4˚c) for extended time.
7.
Frozen, dried, high in acid, salt or sugar foods can be resistant to botulinum.
Non-acidic foods which include meats, seafood, lye-cured olives, poultry, fish,
RHVS1_IB_FA_221112.indd 11
22/11/12 10:08 AM
