EAS ELECTRIC EMS419VSX Manual De Instrucciones página 97

operations, the environment and hands
should be clean and hygienic.
13. Vacuum bag technology helps maintain
the freshness of the food under proper
storage conditions. Vacuuming should
be done for the freshest foods possible.
Older food and food residues should not
be vacuumed.
14. Do not use vacuum bags in the
microwave or oven.
15. It is recommended to store granulated
foods (semolina, bulgur, lour etc.)
without vacuuming. If some foods in
granular form are to be vacuumed, it
is recommended that they should be
covered by paper towels or ilter paper.
16. It is recommended that wet-surfaced
food such as hamburger patties or
pancakes which can possibly stick
together should not be vacuumed without
placing greaseproof paper between
them.
17. Before vacuuming soup, casserole or
succulent foods, they should be frozen in
an unbreakable container then put into
the bag. After that they should be stored
in a freezer compartment.
18. When it is desired to vacuum the large
volume foods and the vacuum process
is not completed, it is recommended to
repeat the process by leaving a gap at
the bottom and side edges of the bag.
Food Storage Recommendations
Recommendations to be taken into
consideration for the storage of foods after
the vacuuming process is inished are
stated below.
1. Before vacuum sealing, it's necessary
to clean your hands, and all utensils
and surfaces to be used for cutting and
vacuum sealing foods.
2. If perishable foods have been heated,
defrosted or unrefrigerated, consume
them immediately. Refrigerate or freeze
the perishable foods immediately
after you have vacuum-sealed them,
and do not leave them sitting at room
temperature.
3. Storage of food stored in a vacuum
bag or in low oxygen environments
(anaerobic environments) over a few
hours outside the refrigerator (in room
conditions, etc.) is not recommended for
consumption.
4. Two different food groups should not
be vacuumed at the same time in the
vacuum bag. Otherwise, there may be
cross contamination between foods.
5. It is advisable to vacuum the water-
releasing food after it is frozen.
6. Once produce is vacuumed sealed into a
bag, they are suitable for sous vide style
cooking.
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