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Food Preparation and Storage Guide
THE FOODSAVER USER MANUAL
25
Care and Cleaning Instructions
THE FOODSAVER USER MANUAL
24
The FoodSaver Professional II/Turbo
1
Always unplug the appliance before cleaning.
2 Do not immerse the appliance in water.
3 Do not use abrasive products or materials to clean any of the
appliance components. Such cleaners can scratch the surfaces
and damage the black foam rubber pads, preventing a vacuum
from forming.
4 Clean using a mild dishwashing soap and a warm, damp cloth.
Wipe away any food residue from inside or around the Vacuum
Channel, Sealing Strip, and black foam rubber pads.
5 Dry thoroughly before using.
FoodSaver Bags
1
Wash bags in warm water using a mild dishwashing soap.
2 Bags can be washed in the dishwasher by carefully turning the
bags inside out and spreading them over the top rack of the dish-
washer, so that all surfaces are exposed to the washing water.
3 Allow bags to dry thoroughly before reusing.
FoodSaver Accessories
1
All FoodSaver accessories should be washed in warm water using
a mild dishwashing soap.
2 Dry thoroughly before using.
3 All FoodSaver Canister bases (but not the lids) may be washed in
the dishwasher.
4 Square Canister and Bulk Storage Canister bases (but not the
lids) may be used to reheat foods in the microwave.
5 Designer Canister bases and lids are not to be used in the
microwave.
IMPORTANT: Do not reuse bags that have been used to store raw
meats or fish. Also, bags may not be reusable if they have been
used to store greasy or fatty foods. Do not reuse bags that have
been microwaved or boiled.
Guidelines for Vacuum
Packaging Food
Vacuum packaging is not a substitute
for canning nor can it reverse deteri-
orating quality; it can only slow down
changes in quality. It is impossible to
predict how long a specific food will
have top-quality flavor, appearance
and texture, because it depends on
the age and condition of the food
on the day it was vacuum packaged.
Any perishable foods that require
refrigeration still must be refriger
ated
or frozen after vacuum packaging.
Vacuum packaging extends the life of
foods by removing nearly all the air in
a sealed container, thereby reducing
oxidation which affects nutritional
value, flavor and overall quality.
However, most foods contain enough
water to support micro-organisms
which can grow with or without air.
While micro-organisms are present
everywhere, only certain ones cause
problems, and only under certain
conditions:
◗ Mold: Easy to identify because of
its characteristic fuzz. Molds are
virtually eliminated by vacuum
packaging because they cannot
grow in a low oxygen environment.
◗ Yeast: Results in fermentation,
which can frequently be identified by
smell or taste. Yeast requires water,
sugar and a moderate temperature
to grow, but can grow with or
without air. Refrigeration slows
the growth of yeast, and freezing
stops it completely.
◗ Bacteria: Frequently results in
discoloration, soft or slimy texture
and/or an unpleasant odor. Clostrid-
ium botulinum (the organism that
causes Botulism) can grow without
air under the right conditions,
cannot be detected by smell or
taste and, although extremely rare,
can be very dangerous.
Maintaining low temperatures is a
critical factor in preserving foods
safely. Growth of micro-organisms is
significantly reduced at temperatures
of 40°F (4°C) or below. Freezing at
0°F (-17°C) does not kill micro-
organisms, but stops them from
growing. For long-term storage, always
freeze “perishable” foods that have
been vacuum packaged.
Thawing and Heating Vacuum
Packaged Foods
Always thaw foods in either the
refrigerator or microwave – do not
leave “perishable” foods at room
temperature to thaw.
To microwave in a FoodSaver Bag,
cut a corner of the bag and place on
a microwave-safe dish. You can also
place the FoodSaver Bag in boiling
water to heat.
NOTE: Vacuum packaging is NOT a substitute for refrigeration or freezing. Any
“perishable” foods that require refrigeration prior to vacuum packaging still
must be refrigerated or frozen after vacuum packaging.