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9.3. COMPARATIVE TABLE OF FOOD STORAGE
IN THE FREEZER
(1)
Blanch before freezing or wash food before storing it in the refrigerator. Chopped food containing a lot of water is
not suitable for vacuum packing (cucumbers, zucchini etc.).
(2)
If you want to properly vacuum package coffee or other ground food with SmartVac, leave the items in their original
packaging and place them into the Status' bag. If you do not have the original packaging, use a regular bag and
insert it in the Status' bag. This way you can prevent beans or ground items from being sucked into the machine.
(3)
Mushrooms: We strongly recommend the "manual vacuum packing" function. Only hard, meaty and fresh
mushrooms are suitable for vacuum packing and freezing. First wash and dry the mushrooms, then chop them
with a fine knife and store them in small quantities. Almost all types of mushrooms should be blanched. We recom-
mend that you put them in the freezer for half an hour before vacuum packing. Do not thaw the mushrooms before
preparing them. Boil frozen mushrooms in hot salty water or add them to sauces.
(4)
Herbs containing a high portion of essential oils, such as sage, thyme, rosemary or peppermint are not suitable for
vacuum packing but only for drying. Basil, tarragon, garden dill, parsley and chive should be frozen. If dried, they
lose too much flavour.
Type of food
Regular storage
Vacuum storage
Fresh meat
6 months
18 months
Ground meat
4 months
12 months
Poultry
6 months
18 months
Fish
6 months
18 months
Fresh vegetables (remark number 1)
8 months
24 months
Mushrooms (remark number 3)
8 months
24 months
Herbs (remark number 4)
3-4 months
8-12 months
Fruit
6-10 months
18-30 months
Cold meats
2 months
4-6 months
Baking goods
6-12 months
18 months
Coffee beans
6-9 months
18-27 months
Ground coffee (remark number 2)
6 months
12-34 months
Bread/rolls
6-12 months
18-36 months
Only approximate time of duration is indicated in the tables, as it depends on the initial state (freshness) and
way of preparing food. We have considered storage of food at +3°C / +5°C in the refrigerator and at –18°C in
the freezer.
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