Care and Cleaning Instructions

T H E F O O D S AV E R U S E R M A N U A L

T H E F O O D S AV E R U S E R M A N U A L

Food Preparation and Storage Guide

The FoodSaver Vac 550

1Always unplug the Vac 550 before cleaning.

2Do not immerse the Vac 550 in water.

3Do not use abrasive products or materials to clean any of the Vac 550 components. Such cleaners can scratch the surfaces and damage the black foam rubber pads, preventing a vacuum from forming.

4Clean 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.

5Dry thoroughly before using.

FoodSaver Bags

1Wash bags in warm water using a mild dishwashing soap.

2Bags 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.

3Allow bags to dry thoroughly before reusing.

IMPORTANT: We do not recommend reusing 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.

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 and Bulk Storage Canister bases (but not the lids) may be
	used to reheat foods in the microwave.

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. Foods that are extremely fresh will last longer than foods that are al- ready deteriorating.

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 tem-

perature to grow, and 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 it 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 tem- perature to thaw.

To microwave in a FoodSaver Bag, cut a corner of the bag and place on

amicrowave-safe dish. You can also place the FoodSaver Bag in boiling water to heat.

5	Designer Canister bases and lids are not to be used in the
	microwave.

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.