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Guidelines for Vacuum
Packaging
Vacuum Packaging & Food Safety
The vacuum packaging process extends the life of foods by
removing most of the air from sealed zipper bags and containers,
thereby reducing oxidation, which affects nutritional value,
flavour and overall quality. Removing air can also inhibit growth
of microorganisms, which can cause problems under certain
conditions:
Mould
– Easily identified by its fuzzy characteristic. Mould
cannot grow in a low oxygen environment, therefore vacuum
packaging can slow the growth of mold.
Yeast
– Results in fermentation, which can be identified by
smell and taste. Yeast needs water, sugar and a moderate
temperature to grow. It can also survive with or without air.
Slowing the growth of yeast requires refrigeration, while freezing
stops it completely.
Bacteria
– Results in an unpleasant odour, discoloration and/
or soft or slimy texture. Under the right conditions,
Clostridium
botulinum
(the organism that causes Botulism) can grow without
air and sometimes cannot be detected by smell or taste.
Although it is extremely rare, it can be very dangerous. To
preserve foods safely, it is critical that you maintain low
temperatures.
Vacuum packaging is NOT a substitute for refrigeration or
freezing and it cannot reverse the deterioration of foods. It can
only slow down the changes in quality. It is difficult to predict
how long foods will retain their top-quality flavour, appearance
or texture because it depends on age and condition of the food
on the day it was vacuumed packaged.
Food Safety Warning
Use fresh, perishable foods soon after purchase. Even under
proper storage conditions, foods lose freshness and nutritive
value if they are stored too long.
Food Preparation Tips
Hard Cheeses:
To keep cheese fresh, vacuum package it after each use.
IMPORTANT: Soft cheeses should never be vacuum
packaged.
Baked Goods:
To vacuum package soft or airy baked goods, we recommend
using a FoodSaver
®
Container so they will hold their shape.
Instructions
Charging Your Handheld Vacuum Appliance:
Before
using the appliance for the first time please charge it for at
least 24 hours. Failure to do so will reduce the product’s
battery life. Charging Indicator Light remains illuminated when
appliance is plugged in and does not indicated charge level.
Note:
Unit should be charged for 24 hours every 6 months to
maintain battery life.
IMPORTANT:
Should liquid be collected in the reservoir, stop
vacuuming and remove the reservoir to empty and clean it.
Sealing FoodSaver
®
Vacuum
Zipper Bags
Step 1
Fill and Seal Bag
Place food in FoodSaver
®
Zipper Bag. Lay Zipper Bag flat with
grey circle facing upwards and slide fingers across zipper to
close bag.
Step 2
Remove Air from Bag
Press Handheld Vacuum Sealer over grey circle on bag and press
the vacuum button until air is removed from bag. Release the
button to stop vacuum.
Step 3
Store
Place bag with food into refrigerator or cupboard.
Sealing FoodSaver
®
Preserve & Marinate
Containers
Step 1
Turn valve so the arrow points to the Vacuum/Store position.
Connect Handheld Sealer by placing on top of the valve.
Step 2
Press Handheld Vacuum Sealer over green valve on container lid.
Press Vacuum Button on unit and vacuum for 10 seconds after
the dimple has been depressed.
Step 3
To Open and Release Vacuum: Turn the valve to the Marinate/
Open position and use easy open tabs to open and enjoy!
Sealing FoodSaver
®
Accessories
Step 1
Connect Accessory
Remove clear reservoir from the main housing of the unit. Attach
accessory port to the accessory.
Step 2
Remove Air
Press Vacuum Button and vacuum for 10-20 seconds.
Step 3
Store
Place accessory in the refrigerator or cupboard.
English
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