Deni Magic Vac 1715 Instructions For Proper Use And Care Manual

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Deni Magic Vac 1715 Instructions For Proper Use And Care Manual Manual pdf 11 page image

10®Deni Magic Vac™ will change the way you purchase and storefoods. As you become accustomed to vacuum packing, it willbecome an indispensable part of your food preparation. Whenpreparing and vacuum packing foods using your Magic Vac™Select, there are certain procedures that must be followed toensure food quality and safety. Review this section carefully foryour protection.n Food spoilage is caused by chemical reactions in the food toair, temperature, moisture, enzyme action, growth of microor-ganisms, or contamination from insects.n Oxygen in the air causes spoilage primarily through theprocess of oxidation, which causes food to lose nutritivevalue, texture, flavor and overall quality. Air contributes to thegrowth of most microorganisms, and carries moisture intoand out of foods unless they are protected with moisture-proofpackaging. Freezer burn results from frozen foods beingexposed to air.n Vacuum packaging with the Magic Vac™ Select removes upto 90% of the air from the package. In scientific terms, thevacuum level is measured up to 24” Hg (inches of Mercury).Air contains approximately 21% oxygen, which leaves a 2%to 3% residual oxygen level in Magic Vac™ vacuum pack-aged foods. Most mold, moisture and microorganisms areinhibited from growth when the oxygen level is at or below5%.n Although vacuum packaging extends the life of many freshfoods by reducing oxidation, most fresh foods still containenough moisture to support the growth of microorganisms whichcan grow with or without air. To prevent spoilage, foods need tobe stored at low temperatures.n Temperatures in the refrigerator greater than 40°F (4°C) (espe-cially for extended periods of time) may support the growth ofharmful microorganisms. Monitor the temperature and maintaina temperature at 40°F (4°C) or below.n Suitable temperature for the freezer is 0°F (-17°C). Freezingretards the growth of microorganisms, BUT DOES NOT KILLTHEM.n Dried foods are also affected by storage temperature whenvacuum packaged. Their shelf life is extended 3-4 times forevery 18° F (10°C) drop in temperature.n Microorganisms can be divided into three categories: mold,yeast, and bacteria. Although microorganisms are presenteverywhere, they can only cause problems under certainconditions.n Mold does not grow in a low oxygen environment or in theabsence of moisture. Yeast requires moisture, sugar and amoderate temperature to grow, but can grow with or without air.Refrigeration slows the growth of yeast and freezing stops itcompletely. Bacteria can grow with or without air.Food Storage and Safety Information