Sunbeam FoodSaver VAC430, Instruction Booklet

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14
Preparation Guidelines for Meat and Fish
For best results, pre-freeze meat and fish
for 1-2 hours before vacuum packaging 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 packaging process.
NOTE: Beef may appear darker after vacuum
packaging due to the removal of oxygen. This
is not an indication of spoilage.
Preparation Guidelines for Hard Cheeses
To keep cheese fresh, vacuum package it
after each use. Make your FoodSaver
®
Bag
extra long, allowing 2.5cm of bag material
for each time you plan to open and reseal
in addition to the 7.5cm room you normally
leave between contents and seal. Simply cut
sealed edge and remove cheese. When you’re
ready to repackage the cheese, just drop it in
bag and reseal.
Preparation Guidelines for Vegetables
Vegetables need to be blanched before
vacuum packaging. This process stops the
enzyme action that could lead to loss of
flavour, colour and texture.
To blanch vegetables, place them in boiling
water for 1 to 2 minutes. After blanching,
immerse vegetables in iced cold water to stop
the cooking process. Finally, dry vegetables
on a towel before vacuum packaging. 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 package vegetables in a FoodSaver
®
Bag. After they have been vacuum packaged,
return them to the freezer.
NOTE: Cruciferous vegetables (broccoli,
Brussels sprouts, cabbage, cauliflower, kale,
turnips) naturally emit gases during storage.
Therefore, after blanching, they must be
stored in freezer only.
Important: Mushrooms should never be
vacuum packaged.
Preparation Guidelines for Leafy Vegetables
For best results, use a canister 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 canister and
vacuum package. Store in refrigerator.
Preparation Guidelines for Fruits
When freezing soft fruits or berries, it is best
to pre-freeze them for 1-2 hours or until
solidly frozen. To freeze fruit 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 package fruit
in a FoodSaver
®
Bag. After they have been
vacuum packaged, return them to the freezer.
You can vacuum package portions for
baking, or in your favourite combinations
for easy fruit salad all year round. If storing
in the refrigerator, we recommend using a
FoodSaver
®
Canister.
Guidelines for Vacuum Packaging