Home > Keukengerei > Vacumeermachines > Ziploc Vacumeermachines > Ziploc V350 Vacumeermachine

Handleiding Ziploc V350 Vacumeermachine

Handleiding voor je Ziploc V350 Vacumeermachine nodig? Hieronder kun je de handleiding gratis bekijken en downloaden als PDF in het Nederlands en/of Engels. Dit product heeft 1 veelgestelde vraag, 0 comments en heeft 0 stemmen. Is dit niet de handleiding die je zoekt, neem dan contact met ons op.

Is je product kapot en biedt de handleiding geen oplossing meer? Dan kun je voor reparatie gratis terecht bij Repair Café.

Handleiding

www.CTiIndustries.com/Ziploc 1-888-723-5198 2

VACUUM SEALING GUIDELINES

Food Storage & 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.

For best results in extending the life of foods, it is

important to vacuum package foods that are

fresh. Once food has begun to deteriorate,

vacuum packaging may only slow the

deterioration process. Vacuum sealing cannot

prevent the growth of mold. Other disease

causing microorganisms can still grow in low

oxygen environments and may require further

measures to be eliminated. Yeast - The

development of yeast can be slowed by

refrigeration and completely stopped by freezing

food at 0°F(-18°C).Yeast causes fermentation,

which gives food an identifiable smell. Bacteria -

Bacteria can grow rapidly in the “Danger Zone”,

the temperatures between 40ºF (4°C) and 140ºF

(60°C). Pathogenic bacteria cause illness and do

not generally affect the taste, smell or appearance

of food. They are rare, but can be very dangerous.

IMPORTANT: There are basic rules to follow

when handling food: COOK, SEPARATE,

CLEAN and CHILL.

Cook– It is crucial to cook food to a safe internal

temperature to destroy bacteria that is present.

Bacteria is not just a surface condition but can be

found deep within the mixture of meats and other

foods. Separate - Foods that will be eaten

uncooked and foods that will be cooked before

eating MUST ALWAYS be kept separate. Cross

contamination can occur when raw foods (such

as meats or eggs) come in contact with foods

that will be eaten before or after cooking. Always

use your Ziploc

Brand Vacuum Sealer Bags to

ensure that juices won’t drip onto fresh produce

or other foods. Clean– Wash hands and work

surfaces frequently when cooking. Wash with

soap and water for at least 15 seconds, then dry

with a paper towel. Chill - Chilling food is very

important. To help preserve food safely, do not

allow food to stand at room temperature for 2

hours or more. Set your refrigerator to 40°F (4°C)

or colder and your freezer to 0°F (-17°C).

Freezing at 0°F (-17°C). does not kill

microorganisms, but stops them from growing. For

long-term storage, always freeze perishable foods

that have been vacuum packaged and keep

refrigerated after packaging.

Food Preparation Hints and Tips for

Airtight Vacuum Sealing

Cooki

ng, Tha

wing and Reheating - Simmering

in a Ziploc

Brand Vacuum Sealer Bag helps

food retain its flavor and helps with the clean up

as well. When reheating foods in the microwave

that have been stored in Ziploc

Brand Vacuum

Sealer Bags, puncture the bag to allow hot air to

escape. You can also reheat foods in Ziploc

Brand Vacuum Sealer Bags by placing them in

water at a low simmer below 170°F (75°C).

IMPORTANT: Always thaw food in either

refrigerator or microwave - do not thaw

perishable foods at room temperature.

Preparation Hints for Meat and Fish:

Pre-freeze meat and fish for 1-2 hours before

vacuum packaging. This helps retain the juice

and shape, providing a better seal. If you cannot

pre-freeze, place a folded paper towel between

the food and top of the bag, but below seal area.

Leave paper towel in bag to absorb excess

moisture and juices during vacuum packaging

process.

Preparation Hints for Cheeses:

Buy fresh and keep fresh, that’s our motto!

Vacuum package cheese after each use. If you

make your bag just a little longer than needed, you

can reseal the bag after each use.

IMPORTANT: Due to the risk of anaerobic

bacteria, soft cheeses should never be

vacuumed packaged.

Preparation Guidelines for Vegetables:

Mom always said “eat your vegetables..”, we say

blanch them. Blanching is a process that should

be done before vacuum packaging. This process

stops the enzyme action that could lead to loss of

flavor, color and texture. To blanch vegetables,

place them in simmering water or in a microwave

until they are cooked, but still crisp. Blanching

times can range from 1 to 2 minutes for leafy

greens and peas; 3 to 4 minutes for snap peas,

sliced zucchini or broccoli; carrots about 5

minutes; and 7 to 11 minutes for corn on the cob.

After blanching, immerse vegetables in cold water

to stop the cooking process.

NOTE: All vegetables (including broccoli,

brussels sprouts, cabbage, cauliflower, kale,

turnips etc.) naturally emit gases, during

storage. Therefore, after blanching, it’s best

if they are stored in the freezer.

3 www.CTiIndustries.com/Ziploc 1-888-723-5198

VACUUM SEALING GUIDELINES

acuum Food Storage Guide*

Food Stored In

Normal

Shelf Life

acuum

Shelf Life

Large cuts of meat: beef,

poultry, lamb and pork

Freezer 6 months 2-3 years

Ground meat: beef,

poultry, lamb and pork

Freezer 4 months 1 year

Fish Freezer 6 months 2 years

Coffee beans Pantry 4 weeks 16 months

Coffee beans Freezer

6-9

months

2-3 years

Berries: strawberries,

raspberries, blackberries

Refrigerator 1-3 days 1 week

Berries: cranberries,

huckleberries,

blueberries

Refrigerator 3-6 days 2 weeks

Cheese Refrigerator 1-2 weeks 4-8 months

Cookies, crackers Pantry 1-2 weeks 3-6 weeks

Flour, sugar, rice Pantry 6 months 1-2 years

Lettuce Refrigerator 3-6 days 2 weeks

Nuts Pantry 6 months 2 years

Oils with no

preservatives, like

safflower, canola, corn

oil

Pant

5-6

months

1-1.5 years

Wine Refrigerator 1-3 weeks 2-4 months

Table adapted from Dr. G.K. York, Dept. of Food Science & Tech.,

University of California, Davis

* Only use information on this table

as a guideline! Actual storage

life may vary. Check all food for

spoilage before use.

FOOD STAYS

FRESHER LONGER

WHEN YOU

VACUUM SEAL!

Beoordeling

Laat ons weten wat je van de Ziploc V350 Vacumeermachine vindt door een beoordeling achter te laten. Wil je je ervaringen met dit product delen of een vraag stellen? Laat dan een bericht achter onderaan de pagina.

Bent u tevreden over de Ziploc V350 Vacumeermachine?
Ja Nee

Beoordeel dit product als eerste

0 stemmen

Praat mee over dit product

Laat hier weten wat jij vindt van de Ziploc V350 Vacumeermachine. Als je een vraag hebt, lees dan eerst zorgvuldig de handleiding door. Een handleiding aanvragen kan via ons contactformulier.

Meer over deze handleiding

We begrijpen dat het prettig is om een papieren handleiding te hebben voor je Ziploc V350 Vacumeermachine. Je kunt de handleiding bij ons altijd downloaden en daarna zelf printen. Indien je graag een originele handleiding wilt hebben, raden we je aan contact op te nemen met Ziploc. Zij kunnen wellicht nog voorzien in een originele handleiding. Zoek je de handleiding van Ziploc V350 Vacumeermachine in een andere taal? Kies op de homepage je taal naar keuze en zoek daarna op het modelnummer om te zien of we deze beschikbaar hebben.

Specificaties

Merk	Ziploc
Model	V350
Categorie	Vacumeermachines
Bestandstype	PDF
Bestandsgrootte	2.67 MB

Alle handleidingen voor Ziploc Vacumeermachines
Meer handleidingen voor Vacumeermachines

Veelgestelde vragen over Ziploc V350 Vacumeermachine

Ons supportteam zoekt dagelijks naar nuttige productinformatie en antwoorden op veelgestelde vragen. Als er onverhoopt toch een onjuistheid tussen onze veelgestelde vragen staat, laat het ons dan weten via het contactformulier.