Geryon E2900-M - Page 8

GuidelinesforVacuum
Packaging
Vacuum
Packaging
and
Food
Safety
IMPORTANT
:
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
.
It is
difficult
to
predict
how
long
foods
will
retain
their
top
-
quality
flavor
,
appearance
or
texture
because it
depends
on
age
and
condition
of
the
food
on
the
day
it
was
vacuumed
packaged
.
This
vacuum
preservation
system
will
change
the
way
you
purchase
and
store
foods
.
Once
you
are
accustomed
to
vacuum
packing
,
it
will
become
an
indispensable
part
of
your
food
preparation
.
Please
follow
certain
procedures
when
using
this
appliance
to
ensure
food
quality
and
safety
.
Food
Preparation
Hints
and
Reheating
Tips
Thawing
and
Reheating
Vacuum
Packaged
Foods
Always
thaw
foods
in
either
refrigerator
or
microwave
—
do
not
thaw
perishable
foods
at
room
temperature
To
reheat
foods
in
a
microwave
in
a
vacuum
bag
,
always
cut
corner
of
the
bag
before
placing
it
on a
microwave
-
safe
dish
.
However
,
to
avoid hot
spots
,
do
not
reheat bone
-
in
meat
or
greasy
foods
in
microwave
within
a
vacuum
Bag
.
You
can
also
reheat
foods
in
vacuum
Bags by placing
them
in
water
at
a
low
simmer below 170
°
F
(
75
°
C
)
.
Preparation
Guidelines
for
Meat
and
Fish
:
For
best results
,
pre
-
freeze
meat
and
fish for
1
-
2
hours
before
vacuum
packaging
in
a
Vacuum
Bag
.
This
helps
retain the
juice
and
shape
,
and
guarantees
a
better
seal
.
If
it
’
s
not
possible
to
pre
-
freeze
,
place
a
folded
paper
towel
between
meat
or
fish
and
top
of
bag
,
but
below
seal
area
.
Leave
paper
towel
in
bag
to
absorb
excess
moisture
and
juices
during
vacuum
packaging
process
.
Note
:
Beef
may
appear
darker
after
vacuum
packaging
due
to
the
removal
of
oxygen
.
This is
notan
indication
of
spoilage
.