Manual

18
In order to optimise the preservation of foods and ensure perfect hygiene, a number of important rules
must be followed:
• Make sure you wash your hands thoroughly and clean all the implements and surfaces you will be using to
cut and vacuum pack the food.
• If possible, wear gloves when handling the food.
• Once perishable food has been packed, place it in the fridge or freeze it immediately, maintaining a constant
fridge or freezer temperature. Do not leave the food for a long time at room temperature.
• Place the containers of vacuum packed food carefully in the fridge or freezer so that the food will cool rapidly
to a low temperature.
• After opening tinned food or food that has been factory vacuum packed, it can be vacuum packed again.
Follow the instructions to cool the food after opening and put it away as soon as it has been vacuum packed.
• Pre-packed foods must in any case be consumed by the use-by date shown on the original package.
• Once you have warmed up or defrosted perishable food, it must be eaten. Do not eat perishable food if it
has been left at room temperature for many hours. This is especially important if the food has been prepared
with a dense sauce, in a vacuum pack or in other low-oxygen content environments.
• Do not defrost food in boiling water or using other heat sources, unless the food in question is liquid (soups,
juices, etc.).
• Vacuum packing extends the life of dried food. Food which has a high fat content becomes rancid due to
oxygen and heat. Vacuum packing extends the life of food like nuts, coconuts, or cereal products. Store in a
cool, dark place.
• Vacuum packing will not extend the life of fruit and vegetables such as bananas, apples, potatoes and sev-
eral vegetables, unless it has been peeled prior to vacuum packing.
• Soft foods and food with a delicate structure (like fish, berries, etc.) must be pre-frozen for one night before
they can be vacuum packed and placed in the freezer.
• Vegetables like broccoli, cauliflower and cabbage give off gas when they are vacuum packed fresh for stor-
age in the freezer. To prepare these foods for vacuum packing, heat and freeze them.
• To ensure correct and safe vacuum packing, use only original MAGIC VAC
®
bags, containers and acces-
sories.
Partial or total reproduction prohibited.
FLAEM NUOVA reserves the right to make technical and functional changes to the product without prior notice.
POINTS TO REMEMBER
container.
Warning: Liquids must be cooled before vacuum packing. Hot liquids will expand and leak from the container
during depressurising.
Food in powder or granule form can be covered with a paper towel before vacuum packing.
This will prevent the powder or granules from getting into the vacuum paths or being deposited in the Vacuum
Cap seal.
Oil used once for frying can be filtered, cooled, vacuum sealed in a MAGIC VAC
®
container and kept in the
fridge. This will enable you to use the oil again at least once, since it has been preserved in an airless and cold
environment, thereby retaining its characteristics.
Larder items like flour, rice and cake mixes stay fresh for longer if they are vacuum packed. Nuts and condi-
ments retain their flavour and will not become rancid.
Marinating
To marinate meat, poultry or fish, use the square “quick marinating” Executive container (ACO1073) and follow
the instructions regarding how to use the container itself. The food will be marinated in 20 minutes as if it had
been marinated all night!
Tips for preserving food in jars
To preserve food in jars, use lids which have been checked and are free from defects. To create and maintain
a good vacuum, the seals of the lids must be in perfect condition. To keep the lids in good condition, immerse
them in boiling water for three minutes and then rub the dry seal with a drop of oil. This will restore the neces-
sary elasticity to the seals of the lids.