Storing vacuum-packed products
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Products which have been preserved by vacuum-packing can be stored for considerably longer.
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They can also be cooked at low temperatures using a steam oven which offers numerous advantages,
the most important being their nutritional properties and the food flavours which remain unaltered over time.
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Vacuum-packing promotes the concentration of herbs and spices and aids the diffusion of flavours,
the penetration of salt and the permeability of liquids, therefore vacuum-pack cooking means using fewer herbs, spices and salt etc.
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Please consult the suggested storage times for various foods listed below.
These storage times are purely indicative and depend on the initial quality of the stored product, the storage temperature,
cooling times of cooked foods and on the level of vacuum achieved as well as the quality of the vacuum-pack bags used.
Fresh salads: Up to 12 days
Fresh cheeses: Up to 20 days
Fresh fish: Up to 7 days
Fresh meat: Up to 15 days | | |
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