Klarstein FOODLOCKER Manual De Instrucciones página 16

EN
16
Bacteria – Results in an unpleasant odor, discoloration and/or soft or slimy
texture. Under the right conditions, clostridium botulinum (the organism that
causes Botulism) can grow without air and cannot be detected by smell or taste.
Although it is extremely rare, it can be very dangerous.
As with any other storage container, it is important to inspect food for spoilage
prior to consuming.
To preserve foods safely, it is important to maintain low temperatures. You can
significantly reduce the growth of microorganisms at temperatures of 4ºC or
below. Freezing at -17ºC does not kill microorganisms, but stops them from
growing. For long-term storage, always freeze perishable foods that have been
vacuum packaged.
It is important to note that vacuum packaging cannot reverse the deterioration of
foods. It can only slow down changes in quality. It is difficult to predict how long
foods will retain their top-quality flavor, appearance or texture because it depends
on the age and the condition of the food on the day it was vacuumed packaged.
Note: vacuum packaging is not a substitute for refrigeration or freezing. Any
perishable foods that require refrigeration must still be refrigerated or frozen
after vacuum packaging.
Preparation Guidelines
Vegetables need to be blanched before vacuum packaging. This process stops
the enzyme action, which leads to loss of flavor, color and texture. To blanch
vegetables, place them in boiling water or in the microwave until they are
cooked, but still crisp. Then, immerse the vegetables in cold water to stop the
cooking process. Finally, dry the vegetables on a towel before vacuum packaging.
Cruciferous vegetables (broccoli, sprouts, cabbage, cauliflower, kale, turnips)
naturally emit gases during storage. Therefore, after blanching, they must be
stored in the freezer only.