FVS PracGuide v5

About:
A Practical Guide to Food Vacuum Sealing.
Are you thinking of buying your first food vacuum sealing machine?
Perhaps youve had one for a while but arent using it as often as you
could? Then you should find some really useful information in this e-book
to help you save time and money!
One thing that I want let you know from the start is that we do sell our
own brand of food vacuum packaging machines and a range of accessories.
Our machines are called Unika by Munro, Maxima by Munro and Jumbo
Plus by Munro, and are made in Italy by a leading vacuum packing
manufacturer.
The best Italian quality does come at a price, and I know from experience
that our machines are not suitable for everyone, but whether you use our
Munro vacuum sealing machines or any another brands, were sure you will
find this ebook guide very useful to help you get the best out of your food
vacuum sealer.
We often get asked questions when customers see us at Expos & Events
and through our website too, so weve tried to answer your most frequently
asked questions too.
If you have any questions that that I havent answered please email us or
give us a call.
Sandra Munro
2012 Sandra Munro, All Rights Reserved

FoodVacuumSealers.com.au | FoodVacuumSealers.co.nz
TABLE OF CONTENTS:
Chapter 1 - What is Vacuum Sealing?..........................p4
Chapter 2 - Why Vacuum Seal Food?..........................p8
Chapter 3 - The 3 Most Important Things ..................p12
Chapter 4 - How Much Can You Really Save?..............p15
Chapter 5 - Choosing the Right Machine.....................p17
Chapter 6 - Vacuum Canisters....................................p21
Chapter 7 - Vacuum Bags & Rolls...............................p24
Chapter 8 - Storage Chart.........................................p28
Chapter 9 - To Seal or Not To Seal?............................p29
Chapter 10 - Preventing Freezer Burn.........................p30
Chapter 11 - Useful Hints & FAQs...............................p32
Chapter 12 - Sous-Vide Cooking.................................p35
Chapter 13 - Thermos Shuttle Chef.............................p38
Chapter 14 - Free Recipes..........................................p41

CHAPTER 1:
What is Vacuum Sealing?
Vacuum sealing is an efficient and economic packaging solution and

enables you to seal of a wide range of perishable foods.
You can save up to $2900 per year and a huge amount of time simply
by purchasing and cooking food in bulk, vacuum seal into portions and
stock up your freezer for quick and delicious ready-made meals.
Vacuum sealing is a great way to extend the shelf life of dry goods and
to prevent frozen foods from developing freezer burn.
// Page 4
Sandra Munros Practical Guide to Food Vacuum Sealing
Vacuum sealers remove air from packaging, thus eliminating the effects
of oxidation, which can cause foods to degrade. From beans in the
pantry to vegetables in the freezer, vacuum-sealed foods can stay
fresher longer.
Vacuum sealing also reduces the volume, so you can store more items
in the same amount of space. For storing and portion control, vacuum
packaging is a real advantage.
// Page 5

Even using a fridge, vacuum

sealers preserve food up to
five times
longer than normal
Vacuum packing reduces atmospheric oxygen, limiting the growth of

aerobic bacteria or fungi, and preventing the evaporation of volatile
components.
It is also commonly used to store of dry foods over a long period of

time, foods such as cereals, nuts, cured meats, cheese, smoked fish,
coffee, and potato chips (crisps).
On a more short term basis, vacuum packing can also be used to

store fresh foods, such as vegetables, meats, and liquids, because they
inhibit bacterial growth.
// Page 6
Have you ever seen a bargain on food, but wondered how you're
going to stock up and store it?
Maybe the packaging is too bulky and putting food in the freezer
without it often results in freezer-burn? Or maybe your freezer is just
too small. With a vacuum sealer you can put pack all your food in safe
storage for as long as you need.
Food vacuum-packed by a vacuum sealer is safe from aerobic bacteria

and other sources of decay. Not only are vacuum sealers useful for
preserving food, but you can also use them in cooking.
Sous-vide cooking is even easier with a vacuum sealer: poaching food

sealed in a vacuum package with sauce or marinade makes the flavour
even stronger. (See Chapter 12 for more on Sous-Vide cooking)
Vacuum packing greatly reduces the bulk of non-food items. For

example, clothing and bedding can be stored in bags and using a
vacuum sealer.
Store and protect your clothing and other

possessions from damp and mildew by
using a vacuum sealer, or compact seasonal
clothing and bedding for storage
// Page 7
CHAPTER 2:
Why Vacuum Seal Food?
Exposure to air is called oxidation and causes fresh foods to spoil,
cause freezer burn, mould, stale foods and rancid fats and oils. A
vacuum packaging system removes air and seals in the flavour and
quality so that you can enjoy the benefits of a scientifically-proven
method to keep your food fresh up to five times longer.
Some foods turn brown when they come into contact with air. This is
called oxidation. Oxidation affects all fresh foods to varying degrees,
so by vacuum packing with your food vacuum sealer bags and rolls
you can eliminate contact with air and therefore prevent the effects of
oxidation.When red meat is vacuum packaged, it tends to turn a
darker shade of brown due to the lack of oxygen in the bag. The
contents are perfectly safe for eating.
Sealing foods under vacuum gives you the following benefits:

It eliminates oxidation

It preserves delicate flavours

It prevents freezer burn

It maintains natural moisture

It prevents moisture contamination
// Page 8
Vacuum:
A vacuum is simply the absence of air. We can create a vacuum in a
plastic bag or container by sucking out all of the air and then sealing it
to prevent air from leaking back in.
The single most important reason for creating a vacuum is to remove

oxygen from around the thing that we are going to store.
Unika offers Commercial

Grade Vacuum Pressure in a
Domestic Machine
Pressure:
A vacuum sealer uses high pressure to suck the air out and create a
vacuum.
Whilst it is not practically possible to create a perfect vacuum, a good

quality vacuum packing machine should be capable of creating a
vacuum of at least -0.8 Bar.
Vacuum strength is important because the stronger the vacuum the

more oxygen is removed.
// Page 9
Food Safety
The deterioration of food is caused by chemical reactions that occur
in food which is exposed to air, temperature, moisture, the action of
enzymes, the growth of micro-organisms or contamination by insects.
Vacuum packing reduces the absolute pressure of the air inside the
package or container by removing the oxygen and eliminating volatile
compounds.
The oxygen in the air causes food to deteriorate, firstly through a

process of oxidation, causing the loss of nutritional values, flavor and
all the food's qualities. Air also promotes the growth of most
microorganisms and causes the frost burns which can occur on frozen
food.
Vacuum packing extends the shelf life of many fresh foods by reducing
oxidation and preventing the proliferation of microbes (bacteria and
mould).
// Page 10
Several enzymes found in foods cause increasingly noticeable changes

in color, structure and flavor; such changes depend on the
preservation time, temperature and, above all, the presence of air.
To stop the action of enzymes, vegetables must be blanched briefly

using steam or a microwave oven.
Food which contains a high percentage of acidity, like most fruits, do

not require blanching. The absence of air created by the vacuum will in
any case slow down or prevent the action of these enzymes.
Insect larvae are frequently found in many low water content or dried
foods which have not been vacuum packed or frozen, and they can
develop during preservation and thus contaminate the food. Some
products like flour and grain might contain larvae, but using a food
vacuum sealer will stop them developing into insects.
The Less Air in the Bag, the

Longer Food will Last
// Page 11
CHAPTER 3:
The 3 Most Important Things
Hygienically, its
Really Well
Designed
-Sandra Munro
1. The hygiene of the machine
Most machines have a flat base with a tube that runs to a pump. If any
juice or liquid gets into that tube it will enable bacteria to grow and
your machine effectively becomes useless.
For this reason the Unika by Munro machine was designed with a
removable drip tray which is also dishwasher safe.
The pump motor is in the main unit and it is impossible to suck any
liquid into the motor, making it one of the safest machines around.
// Page 12
2. Strong Vacuum Pressure
Vacuum pressure is essential in a good vacuum sealing machine.

-80KPA makes the Unika by Munro the strongest machine on the
market today, designed to do the job you need it to do.
Food stored at -0.8KPA will last a lot longer than food stored at
-0.7KPA and is one of the main differences between high quality
vacuum packing machines and lower priced ones. Cheaper machines
may appear to remove the air, but not necessarily create much of a
vacuum.
// Page 13
3. Warranty & After Sales Service
The Unika by Munro comes with our exclusive 5-year warranty; even
spare parts are replaceable in the unlikely event something goes
wrong.
We carry all the spare parts you may need. Lower priced machines
tend to have a circuit board whereas Unika by Munro has a
transformer, and this is why you can be safe in the knowledge that we
can offer you our Munro 5-Year Warranty and all spare parts.
// Page 14
CHAPTER 4:
How Much Can You Really Save?
The average household in Australia spends

$280 per week on food. By purchasing in
bulk and vacuum sealing, you will save
around 20% per year.
Thats a saving of $2900 per year, and at

$299 for a Unika food vacuum sealer, the
machine pays for itself every 6 weeks!
As an example, a 1kg block of cheese currently costs around $8.99.

The same brand cheese in smaller blocks costs up to 3 times the
amount of money, which is what the supermarkets rely on, smaller
purchases at higher prices.
By purchasing in bulk or larger

portions and cutting into smaller
blocks of cheese then vacuum sealing
them, your food bill each month will
be notably lower.
If you apply this principal with

everything you buy including meat, fish
and chicken, your savings will be huge!
// Page 15

A good quality vacuum

machine pays for itself
every 6 weeks!
Vacuum sealing machines also pay for themselves by buying food on

special and making large meals, such as mince on special, then go
home and make Spaghetti Bolognese then vacuum sealand freeze.
How can you save money?

By vacuum packaging your foods last longer, so you throw away less.
You can buy lower-priced bulk quantities and re-package at home into
smaller portions exactly the size you want. Leftovers will stay fresh in
the freezer for several months. We recommend buying from farmers
markets fresh produce as the fresher the food is the longer it will last.
How do you save time?

Youll make fewer trips to the grocery store because foods will last
longer under vacuum seal. Why not cook several portions when you
have time and vacuum package them into single servings in a bag. You
can also marinate meat and fish in minutes instead of hours.
// Page 16
CHAPTER 5:
Choosing the Right Machine
External Sealers
External vacuum sealers involve a bag being attached to the
vacuum-sealing machine externally. The machine will remove the air
and seal the bag, which is all done outside the machine. All of the
Munro vacuum packing machines are external sealers.
// Page 17
Domestic, Commercial or Professional?

Do you need to buy a commercial or professional food vacuum sealer
or will a domestic one do all that you need?
The answer depends on 2 things;
1. How many times per week do you expect to use it? If you are
expecting to do more than 250 vacuum sealing operations per
week then you should consider purchasing a commercial vacuum
sealer.
2. Who will be using your vacuum packaging machine and where?
If the machine is going to be used in a busy commercial kitchen
environment then you really need a commercial machine.
The combination of power and good looks makes a domestic

machine ideal for the keen hobbyist chef, as the vacuum sealer will
stand up to a lot of hard use and will look good in the most elegant
kitchen.
// Page 18
Whether you are using a domestic, commercial or professional

machine, there is not a great deal of difference between the machines
in the time that it takes to vacuum pack items.
Commercial machines do work slightly faster but the real difference is

in the build quality of the machine.
Commercial vacuum sealers offer both automatic and multi-function

adjustable sealing and vacuum time.Also, the commercial vacuum
machines have a robust pump, adjustable vacuum value up to (60 cm/
Hg) 0.8KPA.
Commercial sealer machines are ideal

for small delicatessens, cafes or
small restaurants.
// Page 19

The Jumbo machines

are ideal for Larger
Restaurants, Deli
Shops, Small Goods
Manufacturers,
Butchers, Catering
Companies.
Designed to meet the

needs of professionals
who use vacuum
packing as a working
tool and expect a
high-quality product
assuring reliability and
high performance
every time.
// Page 20
CHAPTER 6:
Vacuum Canisters
The canisters are an important part of the vacuuming process

designed to keep perishable items 5 times fresher under vacuum. Any
soft items like tomatoes simply put them in the canister. Also great for
salad items, in fact anything that will squash under vacuum.
Imported from Italy our range of Canisters by Munro are made from
polycarbonate to ensure maximum strength. They are fully reinforced
to hold vacuum by removing all the air, microwavable and freezer safe.
The accessory hose is not included with our containers. The accessory
hose is included with our range of vacuum packaging machines.
// Page 21
We do not recommend you place

canister lids in a dishwasher as the Perfect for perishable
rubber seals may deteriorate from items, leftover lasagna
the excessive heat, however the
body of the canisters are or chicken stew,
dishwasher safe.The bases should casseroles, and slow-
only be placed in the top rack of cooker feasts.
the dishwasher. The lids should be
washed by hand. Particularly good for
soft items such as
Our canisters are designed for
storage but the base can be used soups, stews and salad
to re-heat foods. Do not to cook items such as lettuce
with them in the microwave, only and cut tomato
reheat.
1L & 1.5L Canister Set
// Page 22
The 2.5L canister is

also known as the
Rapid Marinator, as
just 1 hour
marinading under
2.5L Canister
vacuum seal is
equivalent to 24
hours marinading in
your fridge!
The 2.5L canister is made in Italy, designed to take out all the air, its
fully reinforced and can be put in the dishwasher as its made from
polycarbonate. The base is fully reinforced too.
To operate simply attached the tube to the vacuum machine to

remove the air and you are already starting to save money.
The length of time canisters keep something fresh in the fridge

varies depending on the type of food item and the freshness of the
item when stored. .
// Page 23
CHAPTER 7:
Vacuum Bags & Rolls
Our vacuum bags and rolls are significantly different from other
vacuum packing products available because our range are
microwavable, freezer safe and are perfectly ok to boil-in-the-bag to
100C.
Our customers have been telling us for years that our bags and rolls
are superior in quality and do not perforate at boiling point, burst in
the freezer or provide inadequate vacuum.
Our Munro Bags and rolls are also perfect for Sous Vide cooking, You
can boil for up to 72 hours at 70C and our bags and rolls hold up
exceedingly well compared to other products on the market.
Our Italian made vacuum bags and rolls are ideal for the freezer
because they will keep all air and moisture out, preventing food from
getting freezer burn and becoming dry and tasteless.
// Page 24
When microwaving, cut a

corner of the bag before
putting it in the microwave so
steam can escape. We
recommend you avoid
microwaving foods containing a
lot of oil, as oil will get hot very
quickly and could cause the
sides of the bag to stick
together.
Bags that previously contained

dry goods, bread, fruits,
vegetables or desserts can easily Our range of
be washed and reused.
However bags that contained vacuum bags and
fish, eggs, raw meats or un- rolls are imported
pasteurised cheeses should be
discarded as they may contain
direct from Italyand
invisible bacteria. Hand wash BPA free for
bags, or place in the top rack of maximum safety
your dishwasher. Use a wooden
clothes peg to hold the bags and hygiene.
securely in place. Dry out
completely before reusing.
// Page 25
To reseal simply cut along the

existing seal, remove as much
food as you need, then re-
vacuum package. Be sure to
wipe off any food or grease
residue inside the bag near the
seal area. You can also re-seal
vacuum bags after you have
washed them.
The bag can be used either

side up but it is easier to place
bag smooth side down so you
go with the natural curl of the
bag/roll.
// Page 26
If the seal breaks and air enters the bag, simply cut the bag and
reseal. Sometimes moisture or food material (such as juices, grease,
crumbs, powders) along the seal prevents the bag from sealing
properly. To prevent this we recommend inserting a paper towel,
similar to covering sharp edges, a paper towel absorbs moisture
near the seal.
Use a new bag if there is a puncture hole. If you experience any

fermentation or detect the release of natural gases from inside the
bag, your food may have begun to spoil and should be discarded
immediately.
// Page 27
CHAPTER 8:
Storage Chart
These are indicative values that in any case depend on the integrity of the packaging and the original quality of food.
IMPORTANT: Keep perishable foods in the freezer or fridge. Vacuum packing extends the life of food, but does
not turn it into a preserve, i.e. a stable product at ambient temperature.
// Page 28
CHAPTER 9:
To Seal or Not To Seal?
Cooked food can be vacuum packaged.
Cooked foods must be room temperature before vacuuming

to avoid the risk of bacterial growth.
You must defrost all vacuum packaged foods in the fridge.

Never leave any perishable foods at room temperature while
they are still vacuum packaged.
Vacuum packaged perishable foods must be refrigerated or

frozen because the food inside the bag is not sterile.
Frozen food can be vacuum packaged but sharp edges such

as meat bones or vegetable roots may cause a puncture in
your bag.
We recommend you place a paper towel around the sharp

edge, then vacuum seal the bag. The paper towel will not
affect the food item.
// Page 29
CHAPTER 10:
Preventing Freezer Burn
Freezer burn is a
condition that
occurs when frozen
food has been
damaged by
dehydration and
When foods are frozen without oxidation, due to air
correct preparation, freezer burn reaching the food. It
can occur. It happens when the
surface of the food is dehydrated,
is generally induced
and this leads to a dried and by substandard
leathery appearance. (non-airtight)
Freezer burn also ruins the flavor packaging.
and texture of foods. Vacuum
packing reduces freezer burn by
preventing the food from
exposure to the cold, dry air.
// Page 30

Vacuum packing eliminates

oxygen and, as a result, no
freezer burn.
Oxidation, dehydration and bacterial growth are the three factors that
cause freezer burn, all of which need oxygen to occur.
This means your food will taste and looks as good as the day you
vacuum sealed it.
Freezer burn is not a food safety risk. It appears as grayish-brown

leathery spots on frozen food, and occurs when air reaches the food's
surface and dries out the product.
This can happen any time food is not securely wrapped in air-tight
packaging.
Colour changes result from chemical changes in the food's pigment.
Although undesirable, freezer burn does not make the food unsafe. It
merely causes dry spots in foods.
// Page 31
CHAPTER 11:
Helpful Hints & FAQs
1. Red meat can stay in the fridge for 6-8 weeks and it will age and
become more tender.
2. Fish and chicken are best stored in the freezer. The fresher you can
get your chicken in the freezer it will lock in that freshness and come
out that way even 12 months later.
3. If you have trouble sealing things because of liquid just place a

paper towel on the inside top of the bag. This will catch excess liquid
and allow you to seal without trouble.
4. For soups and casseroles youll need to freeze these first, use take-
away containers and once the foods are solid you can vacuum pack.
5. To reheat your soups or casseroles, bags can be placed in a pot of

boiling water or in the microwave, just pierce the side. Boil in the bag
until hot and serve.
6. Canisters are great for cold meats, salads, biscuits and anything that
is soft or could squash or crumble. Its best to put a bit of paper towel
or cooking paper in bottom of canister to trap condensation.
// Page 32
7. To seal a bag place the end of a bag that you have cut from the
roll on the red line. Push firmly on the lid at each end. Youll hear
the motor start to run. Then push the man seal button and a red
light will come on. Leave it to run until the motor turns off. Now
you should have a bag. Please check the seal to make sure it has
sealed properly.
8. To vacuum seal place your food contents into the bag. The top of
the bag now goes into the drip tray and must be sitting in the drip
tray. If it is not sitting in the drip tray it will not vacuum. Push firmly
on the lid at either side of the lid and the motor will start. Leave the
motor to run until it stops. The bag now should be vacuum sealed.
9. If you are sealing anything with moisture, fold a paper towel and
place into the top of the bag so the paper towel catches excess
moisture, or you can dry the food item first. If any moisture or liquid
gets onto the seal it will not vacuum. It is best to check straight after
vacuuming to ensure it has sealed properly.
10. Fish oils deteriorate much faster than the fat found in meats
such as pork, beef or chicken. By vacuum sealing fish you can
preserve all the natural goodness and taste of your fish for between
4 to 6 days in the refrigerator or in the freezer for up to 2 years.
11. Protect non-food items from corrosion and moisture-damage.

Create first aid and emergency kits in the home, car and boat.
Outdoor enthusiasts can vacuum package supplies to keep them
clean and dry.
// Page 33
Our Most Frequently Asked Questions Answered:
I love berries but how do I vacuum seal them

without crushing?
Wash and dry your berries thoroughly then pre-freeze the berries
by placing them on a sheet of baking paper, and place them in your
freezer for 2 hours. Remove and place frozen berries inside your
vacuum bag and now you can package them. Alternatively, if you
intend to eat your berries within 1 week you can place your fresh
berries in a Munro Canister instead and vacuum package.
What's the best way to vacuum seal soups?

You can place the soup in the vacuum canisters however if you
freeze the soup in a take-away container first and then vacuum
package when it is solid. Place it in a vacuum bag and then seal. This
way you will be able to stack your portions easily in your freezer. It
is best practice to write in a permanent pen what the food is and
the date you vacuum packaged itall the beef meals look the same
once frozen!
Are there any foods I cant vacuum package?

Yes, do not vacuum seal mushrooms, garlic or soft cheese. Also
cabbage, broccoli, cauliflower and brussel sprouts give off gases
when stored. This gas will cause the bag to expand, and the
vegetables will spoil. Always blanch vegetables first, then cool, dry,
vacuum pack and freeze.
// Page 34
CHAPTER 12:
Sous-Vide Cooking
Sous-vide is a method of
cooking food sealed in airtight
plastic bags in a water bath for
longer than normal cooking
times - 72 hours in some
cases - at an accurately
regulated temperature much
lower than normally used for
cooking, typically around 55C
(131F) to 60C (140F) for
meats and higher for
vegetables.
Vacuum packaging also allows for a special

cooking method, sous-vide. Sous-vide, French for
under vacuum, involves poaching food that is
vacuum sealed in a plastic bag
// Page 35

The sous-vide method

is used in many high end
gourmet restaurants by
chefs.
The intention is to cook the item evenly, and to not overcook the
outside while still keeping the inside at the same "doneness",
keeping the food juicier.
As may also be done in traditional poaching, sealing the food in

vacuum bags keeps in juices and aroma that would otherwise be
lost in the process.
By placing the food in a water bath whose temperature is set at

the desired final cooking temperature of the food, overcooking can
be avoided, because the food cannot get hotter than the bath it is
in.
In conventional high-heat cooking, such as oven roasting or grilling,

the food is exposed to heat levels that are much higher than the
desired internal cooking temperature; the food must be removed
from the high heat prior to its reaching the desired cooking
temperature.
// Page 36
In contrast, with the cooking of vegetables, where extreme tenderness

or softness is seen as undesirably overcooked, the ability of the sous-
vide technique to cook vegetables at a temperature below the boiling
point of water allows vegetables to be thoroughly cooked while
maintaining a firm or somewhat crisp texture.
Sous-vide has become a common feature on television cooking

shows. It has also been used to quickly produce significant quantities
of meals for hurricane evacuees. Non-professional cooks are also
beginning to use sous-vide cooking.
// Page 37
CHAPTER 13:
Thermos Shuttle Chef
Our Munro Bags and rolls are perfectly suited for Sous-Vide cooking
as they can withstand 72 hours at 72C without bursting or spoiling.
Thermal Shuttle Chef have kindly supplied us with a selection of their

best boil-in-the-bag recipes that you can use in conjunction with our
bags and rolls.
The following pages give you more details about this fantastic product
but all the recipes can be created using our Munro bags.
The Shuttle Chef is manufactured by the Thermos Company, the

internationally recognised leader for insulated Food Safety
technology for well over 100 years, and is acclaimed as the finest
non-electric Thermal Cooker available on the market today.
// Page 38
It is a slow cooker like no other, only minutes of boiling on any stove

top and your food automatically continues cooking for hours using the
heat preserved inside and it will maintain internal food temperatures
above the food safety standard for 8 to 10 hours.
The patented THERMAX vacuum insulation virtually eliminates

temperature change by creating an airless evacuated space between
two stainless steel walls; this excellent insulation means that there is a
controlled heat loss of 3 to 4C per hour ensuring that food placed in
there at 100C will gradually drop in temperature over the next 8 to
10 hours, down to the food safety standard of 60C when food
should be either eaten or refrigerated.
// Page 39
The Shuttle Chef offers incredible versatility in meal preparation. It is

so durable, it can be used both outdoors and in your home, making it
ideal for Caravans; Motorhomes; Camping; Fishing; Boating; Sporting
events; Day tripping; BBQs; 4WD off-roading; Shift workers; Farmers;
Catering; Home cooking; Soup kitchens, the possibilities are endless!
This Slow Cooker is so easy to use that you do not need to change
your cooking habits; you can use your favourite crock pot or slow
cooker recipes.
This slow and gentle cooking method ensures that your meat stays
moist and tender and yet your vegetables will still retain their shape,
colour and texture.
Very simply the Shuttle Chef allows you to Cook when it suits you
and eat when you want to. producing Maximum results with
Minimum Effort.
// Page 40
FREE RECIPES:
Courtesy of Shuttle Chef
Atlantic Salmon, Dill & Lemon

Prepare your marinade and
paste this over the fish or
chicken.
Place the fish or chicken into

a vacuum seal bag and place
any herbs etc on the top.
Remove the air and seal the
bag
Bring enough water to cover

the bag to the boil in the
inner saucepan and then
place the bag completely
under the water.
When the water comes back to the boil turn the heat down to a
simmer. Simmer for 1 to 2 minutes depending on the thickness of
the meat and obviously your tastes. Take the saucepan of the heat
and place it into the Shuttle Chef.
The meal will be ready to eat in approximately 1 hour however it

will stay hot and ready to eat for up to 10 hours.
// Page 41
Butterflied Lamb
Ask your Butcher to Butterfly a Lamb Shoulder (or even a leg)

Prepare your marinade and paste this over the Lamb
Place the prepared lamb into a vacuum seal bag and place any extra
herbs etc on the top. (you can pre-fry the outside if you would like a
more browned effect). Remove the air and seal the bag
Bring enough water to cover the bag to the boil in the inner saucepan
and then place the bag completely under the water. When the water
comes back to the boil turn the heat down to a simmer.
Simmer for 5 minutes depending on the thickness of the meat and

obviously your tastes. Take the saucepan of the heat and place it into
the Shuttle Chef.
The meal will be ready to eat in approximately 2 hours however it will

stay hot and ready to eat for up to 10 hours.
// Page 42
Vegetable Soup
A delightful
chunky vegetable
soup ideal for cold
winters
afternoons.
INGREDIENTS:
6 cups of water.
1 table spoon of Olive Oil.
2 large Onions, peeled and chopped into chunks.
1 stalk of Celery chopped into large pieces.
2 medium Carrots, peeled anddiced.
2 cloves of Garlic, peeled and finely chopped.
2 medium Potatoes, peeled and diced.
1 small Swede, peeled and diced.
1 medium Parsnip, peeled and diced.
1 cup of fresh or frozen green Beans.
1 can of Kidney Beans, well rinsed.
4 Roma Tomatoes diced.
1 tablespoon of Basil chopped finely.
Pepper and Salt to taste.
125 gm of uncooked Pasta Noodles.
// Page 43
Vegetable Soup
METHOD:
To arrange this meal in advance so that you can quickly prepare the
evening meal in the morning you can peel and dice all of the
vegetables and place them in a vacuum sealed bag so that they will
stay fresh in the refrigerator for weeks. Serves 6.
Cooking time on the stove: - 10 minutes.
Thermal cooking time: - A minimum of 2 hours.
1. Bring the water to the boil in the pot on medium heat.
2. Heat the Olive Oil in a frying pan on medium heat.
3. Stir fry the Onions and Celery for a minute then add the other
vegetables one at a time.
4. Sprinkle with Basil, Pepper and Salt and stir fry well for about3
minutes.
5. Stir the cooked vegetables into the pot and bring the water
back to the boil.
6. Turn off the heat and transfer the pot into the Thermal Cooker
for a minimum of 2 hours.
7. When the meal is ready to eat cook the Pasta separately and
stir it into the soup on serving.
// Page 44
Madras Lamb Curry

This recipe is really easy and
the ideal meal make when
you are on the road. It comes
from a very old book thatI
have, produced by Bisto and
uses Bisto gravy powder. I
have used granules as they
are easier and were all I had
in the cupboard.
INGREDIENTS:
3 tbsp of vegetable oil
1 large onion, chopped
1 green pepper, deseeded and chopped
2 chillies, deseeded and finely chopped. Use less if you don't want
it too hot
2 garlic cloves, crushed
2 tbsp of Madras curry powder
500g of lamb shoulder, cut into cubes
3 tsp of Bisto or other gravy powder
500ml of water
2 tbsp tomato puree
juice of 1 lemon
You can dice the Lamb in advance and place it in a vacuum sealed bag
for easy storage.
// Page 45
Madras Lamb Curry

METHOD:
Put the inner pot on a medium heat and add the oil.
When the oil is up to temperature (not too hot) add the onion, green
pepper, chillies and garlic. Cook for about 4 minutes until the onion
just starts to soften.
Add the curry powder and cook for 2-3 minutes stirring all the time
to stop it sticking to the base of the pot.
Add the meat and keep moving it around until it starts to brown.
Mix the Bisto with a little water to make a smooth cream. You won't
have to do this if you are using granules.
Add the rest of the water, tomato puree and lemon juice to the inner
pot and stir well.
Stir in the Bisto and bring to the boil.
Simmer for 5 minutes with the lid on.
Put the inner pot into the insulated outer container.
Leave to thermal cook for at least 2 hours. Longer will be better.

Check seasoning and adjust before serving with rice and Naan bread.
// Page 46
Spiced Beef
INGREDIENTS:
1.5 kilogram of corned beef (eye fillet carves best)

1 tablespoon of coarsely ground black pepper
2 teaspoons of ground ginger
1 tablespoon of crushed juniper berries
1 tablespoon of crushed coriander seeds
1 teaspoon of ground cloves
1 tablespoon of ground allspice
1 tablespoons of soft brown sugar
2 crushed bay leaves
1 finely chopped small onion
1 cups of Guinness
Fruit chutney as required
Brown bread to serve.
// Page 47
Spiced Beef
METHOD:
Blend the spices with the sugar, then mix in the bay leaves and onion.
Thoroughly rub the mixture into the corned beef.
Place the beef into a vacuum bag and remove the air then seal it and
place it into the refrigerator to marinate for 24 hours or even longer.
(you can take a number of these with you when travelling to use as
required)
Place the marinated beef into the inner saucepan and pour over the
Guinness, adding enough water to just barely cover the beef.
Place the saucepan over a medium heat and bring to the boil.
Turn down the heat to low and simmer for 20 to 30 minutes.
Transfer the saucepan into the outer container for 8 hours or leave
overnight.
Can be served hot but is best left to cool in the liquid and then
refrigerate until required.
Slice thinly and serve on brown bread.
// Page 48
Steamed Vegetables
For vegetarians or those who just like their vegetables steamed rather
than boiled.
Using a vacuum sealer just place the chosen vegetables into a boilable
bag, removing the air and heat sealing the bag.
Place the bag with the vegetables into the inner saucepan and cover
with boiling water, bring the water back to the boil and then turn the
heat down to a gentle simmer.
For dense vegetables such as potato and carrots you will need to
simmer for up to 10 minutes however for the softer vegetables such
as cauliflower and broccoli you really only need a couple of minutes.
// Page 49
Steamed Vegetables
METHOD:
If you cut the dense vegetables small but leave the softer vegetables
large you can simmer them all for the same length of time.
Personally I place the dense vegetables into one bag and simmer them
for approximately 6 minutes first and then add a bag containing the
softer vegetables and when the water has come back to the boil they
can be left for 2 to 3 minutes before removing the saucepan and
lacing it into the Shuttle Chef.
The vegetables will be ready to eat in approximately 1 hour however

they will stay perfectly cooked for up to 10 hours and be ready when
you require them.
Acknowledgements:
All Recipes courtesy from our mates at Thermal Cookware.
// Page 50
Resources:
We sincerely hope you have found the information in our ebook to

be a valuable resource, and we thank you for taking the time to learn
how to get the best out of your food vacuum sealer.
Facebook/foodvacuumsealers
Twitter/UnikaByMunro
Pinterest/Unika
Youtube/foodvacuumsealers
http://FoodVacuumSealers.com.au
info@foodvacuumsealers.com.au
+61 755 348 957

Disclaimer:
Copyright Notice:
No part of this book may be reproduced or transmitted in any form
or by any means, electronic or mechanical, including photocopying,
recording or by information storage and retrieval system without
specific permission in writing from the author.
Limits of Liability/Disclaimer of Warranty:

This eBook is intended for educational purposes only. The author
makes no representation or warranties with respect to the accuracy,
applicability, fitness or completeness of the contents.
The author shall in no event be held liable for any loss or other
damages, including but not limited to, special, incidental, consequential
or other damages.
The author specifically disclaim any liability that is incurred from the
use or application of the contents of this eBook.


FVS PracGuide v5

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

FVS PracGuide v5

Uploaded by

Copyright:

Available Formats

About:

A Practical Guide to Food Vacuum Sealing.

2012 Sandra Munro, All Rights Reserved

2012 Sandra Munro, All Rights Reserved

Vacuum sealing is an efficient and economic packaging solution and

Even using a fridge, vacuum

Vacuum packing reduces atmospheric oxygen, limiting the growth of

It is also commonly used to store of dry foods over a long period of

On a more short term basis, vacuum packing can also be used to

Food vacuum-packed by a vacuum sealer is safe from aerobic bacteria

Sous-vide cooking is even easier with a vacuum sealer: poaching food

Vacuum packing greatly reduces the bulk of non-food items. For

Store and protect your clothing and other

Sealing foods under vacuum gives you the following benefits:

The single most important reason for creating a vacuum is to remove

Unika offers Commercial

Whilst it is not practically possible to create a perfect vacuum, a good

Vacuum strength is important because the stronger the vacuum the

The oxygen in the air causes food to deteriorate, firstly through a

Several enzymes found in foods cause increasingly noticeable changes

To stop the action of enzymes, vegetables must be blanched briefly

Food which contains a high percentage of acidity, like most fruits, do

The Less Air in the Bag, the

1. The hygiene of the machine

2. Strong Vacuum Pressure

Vacuum pressure is essential in a good vacuum sealing machine.

3. Warranty & After Sales Service

The average household in Australia spends

Thats a saving of $2900 per year, and at

As an example, a 1kg block of cheese currently costs around $8.99.

By purchasing in bulk or larger

If you apply this principal with

A good quality vacuum

Vacuum sealing machines also pay for themselves by buying food on

How can you save money?

How do you save time?

Domestic, Commercial or Professional?

The answer depends on 2 things;

The combination of power and good looks makes a domestic

Whether you are using a domestic, commercial or professional

Commercial machines do work slightly faster but the real difference is

Commercial vacuum sealers offer both automatic and multi-function

Commercial sealer machines are ideal

The Jumbo machines

Designed to meet the

The canisters are an important part of the vacuuming process

We do not recommend you place

1L & 1.5L Canister Set

The 2.5L canister is

To operate simply attached the tube to the vacuum machine to

The length of time canisters keep something fresh in the fridge

When microwaving, cut a

Bags that previously contained

To reseal simply cut along the

The bag can be used either

Use a new bag if there is a puncture hole. If you experience any

Cooked foods must be room temperature before vacuuming

You must defrost all vacuum packaged foods in the fridge.

Vacuum packaged perishable foods must be refrigerated or

Frozen food can be vacuum packaged but sharp edges such

We recommend you place a paper towel around the sharp

Vacuum packing eliminates

Freezer burn is not a food safety risk. It appears as grayish-brown