50
51
OBH Nordica Food sealer – Handy
Congratulations on your new product!
This food sealer will change your purchasing habits and the way you store your food. When you have
become accustomed to vacuum pack your food, the food sealer will become an irreplaceable part of
your kitchen.
Oxygen is fresh food’s worst enemy!
The most common reason for food losing nutritional value, texture, taste and quality is oxygen. Oxygen
causes freezer burns when food is kept in the freezer and it is enabling the growth of microorganisms.
The use of conventional storage methods, such as storage in ordinary plastic bags and containers, is
therefore not optimal as it traps in oxygen with the stored food.
Vacuum packaging removes oxigen and thereby securely seals in flavor and keeps the food fresh
for longer. Sealing out oxygen and storing food correctly in either a refrigerator or a freezer can also
inhibit the growth of microorganisms that can develop into mold, yeast and bacteria.
With OBH Nordica’s Food Sealers you will save both time and money!
OBH Nordica Food Sealers enables you to store food up to 5 times longer than with conventional
storage methods. This will allow you to;
•
save money by buying in bulk, buying on sale and vacuum packing in portions for later use – no
waste!
•
save time by preparing meals in advance that can easily be reheated directly in the Food Sealer
bags
You will also save time when using the Food Sealer for marinating food. Vacuum packaging opens up
the pores of food so you can marinate in minutes instead of hours.
By removing the oxygen in the bags, you will also avoid freezer burns.
Important!
Vacuum packaging is not a substitute for conserving and it cannot reverse the deterioration of food -
only slow down the process.
Vacuum packaging is not a substitute for refrigeration or freezing. Perishable food that requires
refrigeration should still be refrigerated or frozen after vacuum packing.
If the temperature in the refrigerator is above +4 °C for a long period of time, it will increase the
occurrence of hazardous microorganisms – the temperature should therefore be below +4 °C.
You can also store the food in the freezer (preferably at -17 °C or lower). Even if this does not eliminate
all microorganisms, it will reduce and slow down the growth.
Before use
Before you use the appliance for the first time, read the instruction manual carefully and save it for
future use.
7952_110612.indd 50
2012-06-18 10:48:47
