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more space is freed up in the freezer;
foodstuffs are protected from drying out and oxidation;
in this manner it is possible to marinate quickly and thoroughly (20 minutes in the
vacuum is enough);
in this manner it is also possible to repack meat products, sausages, and cheeses
which were previously vacuum packed (the flavour is retained);
money can be saved, as all leftovers can be preserved and consumed at a later time;
all types of fruits and vegetables can be purchased in-season, vacuum packed,
and in this manner preserved longer.
Vacuum packing assures protection for many various objects. Using this device it is
possible to pack camping accessories such as matches and other objects which should
remain dry. Also the dull bloom on silver and other collectible items may be eliminated
through the vacuum packing.
5.3 Guidelines for vacuum packaging
CAUTION!
Vacuum packing is not a substitute for freezing. Any foodstuffs which spoil
easily and needed to be frozen prior to vacuum packing must be cooled and
frozen after vacuum packing.
Important hints
1. Prior to vacuum packing it is necessary to wash hands thoroughly, as well as all device
and surfaces which will be used for the cutting and vacuum packing of foodstuffs.
2. Use gloves when possible.
3. Only fresh foodstuffs should be packaged.
4. Foodstuffs which spoil easily should be frozen immediately following vacuum packing
and not left for long periods at room temperature.
5. Place the vacuum packages uniformly in the refrigerator or freezer in order to allow for
quick freezing.
6. The foodstuffs removed from the package must be absolutely consumed before their
expiry date, specified on the original package.
7. The vacuum package prolongs the shelf life of dried foodstuffs. Oxygen and heat
cause foodstuffs of high fat content to go rancid. Shelf life of dry foodstuffs, such as
nuts, coconuts, and muesli is also extended by vacuum packing. Store them in cool
and dark place.