Status SOLID 300, User Manual

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The advantage of storing deep frozen food is in pre -
serving its essence – vitamins, minerals and taste.
Besides, at temperatures between -30 °C and -40 °C
the texture of raw food changes only to a minimum
extent (e.g. meat). Food should be frozen as quickly
as possible, because if you freeze it slowly, big ice
crystals form on the surface. They overgrow food cells
and subsequently damage their structure. When you
freeze food quickly, small ice crystals form and they
do not damage the food to such an extent. If possible,
freeze food at a constant temperature (–18 °C at the
most). Some foods have to be blanched (scalded) in
order to avoid unwanted changes during freezing or
deeply refrigerating (enzyme activation, ceased ger -
mination). Blanched or in any other way heat-treated
foods must be chilled before freezing. To ensure better
quality of stored fruit, use sugar as additive. This also
preserves the aroma and the colours. Foods should be
kept as close together as possible in the freezer.
4.3. DEEP FROZEN OR CHILLED
Thawing should be a slow (the most suitable way of
thawing is in the refrigerator) and natural process. It
should not be forced (as thawing in hot water or in the
microwave). Once the food is defrosted, it should not be
refrozen. When refreezing, mechanical damages occur
and food can perish more quickly. Taste, colour and
aroma are decomposed. Microorganisms (bacteria,
mould) multiply much faster. These consequences
cannot be eliminated by refreezing. It is therefore
recommended that once the foods are thawed, they
should be used as soon as possible.
4.4. THAWING AND REFREEZING
Vacuum packing is also suitable for picnics, sailing, and
camping. Food, equipment and documents will stay dry
and protected. Batteries, mobile phones and cameras
can also be vacuum packed to stay protected. Vacuum
packing prevents mixing of odours and keeps food
from perishing due to moisture, which is particularly
important in small spaces.
4.6. SAILING, CAMPING AND PICNICKING
Cooking Sous Vide is a cooking technique where food is
cooked in vacuum-packed bags immersed in hot water.
The Sous Vide technique provides a superior flavour of
your home-cooked food, where foods optimally retain
their natural taste, colour and texture. Food for Sous
Vide cooking can be seasoned before vacuum packing.
The best Sous Vide vacuum bags on the market are the
ones that have the perfect combination of materials
(airtight Polyamide and food-grade Polyethylene) and
where the thickness of materials is just right. Status'
bags perfectly fulfil both of these characteristics.
4.5. SOUS VIDE COOKING
Consequently, water evaporates and the surface of the
frozen food dries out. Oxygen penetrates through the
porous cracks and initiates oxidation. Therefore, food
loses its aroma and fresh taste. You can recognize
freezer burn by the white and dun stains on the food.