Gorenje VS 110W [27/64] Functions
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Gorenje VS 110W [27/64] Functions

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5. In a low oxygen environment or in the absence of
moisture, mold can’t grow; In moisture, Sugar and
a moderate temperature circumstance, yeast can
grow with or without air. Refrigeration will slow the
growth of yeast and freezing stops it completely;
Bacteria can grow with or without air.
6. One of the extremely dangerous type of bacteria is
clostridium botulinum, and they can grow under
the right conditions without air: in the temperature
range of 40˚F to 115˚F(4˚to 46˚). Conditions for
growth are foods lacking acid, low oxygen
environment and temperatures greater than
40˚F(4˚c) for extended time.
7. Frozen, dried, high in acid, salt or sugar foods can
resistant to botulinum. Non-acid foods which
include meats, seafood, lye-cured olives, poultry,
fish, eggs and mushrooms; low-acid foods which
are mostly vegetables; medium-acid foods include
overripe tomatoes, onions, chili peppers, figs and
cucumbers are easy be infected by botulinum;
8. It should be refrigerated for short term and frozen
for long-term storage, for the foods most
susceptible to botulinum, and consume
immediately after heating.
9. Some dried foods, such as flour and cereals may
contain insect larvae, if do not vacuum-sealed,
larvae may hatch during storage and contaminate
the foods. To prevent weevils and other insects
from hatching, store these foods in vacuum seal
package is necessary.
10. Avoid spoilage: foods should be stored at low
temperatures, for few of the microorganisms could
growth without air.
11. If Temperatures in the refrigerator greater than
40˚F (4˚C) (especially for extended periods of
time), it will support the growth of harmful
microorganisms, so we should keep the
temperature at 40˚F (4˚C) or below.
12. When the temperature for the freezer is 0˚F (-
17˚C) or lower, it’s suitable for store foods,
although freezing does not kill microorganisms, it
retards their growth.
13. The vacuum-sealed storage temperature will affect
dried foods: for their shelf life is extended 3-4 times
for every 18˚F (10˚C) drop in temperature.
FUNCTIONS
1.)The main function of this appliance is to store a
wide kind of foods for freshness, longer, flavor and
convenience. In general, vacuum packaging keeps
food fresh up to three times as long as other
traditional food storage methods. Once this
appliance
as an indispensable part of your life, it will less
food spoilage and save more money.
1. Cook in advance to vacuum seal and store
individual portions or entire meals. This vacuum
bag is not recommended for microwave or boil-in-
bag cooking, please use the general cooking
method to re-heat the vacuum-sealed foods.
2. Prepare foods in advance for picnics and camping
trips or barbecues.
3. Eliminate freezer burn.
4. Package foods, such as meat, fish, poultry,
seafood and vegetables to freeze or refrigerate.
5. 5) Package dry foods, such as beans, nuts,
cereals to store longer.
2.) It’s ideal to prepackage ingredients as well as
individual portions for the health-conscious, such
as weight-conscious or those on diets or nutritional
regimes with special requirements.
3.) This system can also be used to store and
protect other items: valuable items, such as
photos, important documents, stamp collections,
book collections, jewellery, cards, comics etc.;
hardware items, such as screws, nails, studs and
bolts; medicines, band-aids and other first-aid
items, etc.
General rules for food safety
From scientific study and common sense, we can
learn the following food safety rules, and it will
lead you to improved safety and optimal food
storage.
1. If perishable foods have been heated, defrosted or
un-refrigerated, consume them immediately.
2. To re-vacuum the vacuum-packed foods after they
been opened, and follow the instructions to
refrigerate after opening and store re-vacuumed
packages properly.
3. The suitable way to defrost your food is to place in
refrigerator until defrosted, never defrost foods in
hot water or via heat sources, or a microwave
oven.
4. It will be harmful if you consume the foods which
have been left out at room temperature for more
than a few hours, especially if they have been
prepared with a thick sauce, in a vacuum package,
or in some other low-oxygen environment.
5. To cool down food temperature quickly, please
spread vacuum packages evenly throughout the
refrigerator or freezer.
We advise the following when
packaging large volumes of meat,
fish, or any food products
1. Before vacuum sealing, it’s necessary to clean
your hands, and all utensils and surfaces to be
used for cutting and vacuum sealing foods.
2. Refrigerate or freeze the perishable foods
immediately, if youhave vacuum-sealed them, and
do not leave them sitting at room temperature.
3. The shelf life of dry foods such as nuts, coconut or
cereals will be extended in vacuum-sealed
package, while store them in a cook, dark place.

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