Manual

15
en-us
Storage and Transportation
Extend the storage time for food. Thanks to the low-
oxygen environment in the vacuum, freshly vacuum-sealed
food remains edible for longer when it is stored correctly.
Freezer burn is less likely to occur when the food has
been frozen and vacuum-sealed.
Re-seal food in glass containers, such as jams and
sauces. Vacuum-sealing significantly increases the
storage time.
Notes
▯ You must make sure that the glass containers that are
used are no taller than 3 1/8 in. (80 mm). Taller
containers may damage the appliance's glass lid.
▯ Only use screw-top jars that are stable and intact.
▯ Only tighten the container by hand. The container is
automatically sealed by the vacuum-sealing process.
▯ Not all jars or lids are suitable for being re-sealed
under a vacuum. After the vacuuming process, check
whether a vacuum has occurred: A lid that is curving
inwards and can only be opened with a lot of force is
an indication that the vacuuming process has worked.
If the lid makes a "clicking" sound when it is pushed in
and released and if it is easy to open, no vacuum has
occurred. Repeat the vacuuming process or use more
suitable screw-top jars.
Store food such as cheese, fish, or garlic without any
unpleasant odors. The hermetic sealing that takes place
during vacuum-sealing means that no unwanted odors
can get out and the flavor cannot be absorbed by other
food.
Sealed vacuum-sealing bags or vacuum-sealing
containers are the ideal means of transport for liquid
foods. They are easy to handle, leak-proof, and space-
saving.
Recommended Settings
When stored correctly, vacuum-sealed food stays fresh
longer. At higher vacuum-sealing levels, the quality,
appearance, and ingredients of the food are better
preserved.
The following table provides you with recommendations
for the vacuum-sealing levels for different foods. Observe
the specific information on the recommended vacuum-
sealing levels as well as on preparing the food.
Notes
▯ Only use fresh food. Check the quality of the food
before vacuum-sealing it.
▯ Only vacuum-seal cold food – within a temperature
range of 34 – 46 °F (1 – 8 °C) is best.
▯ Start at the lowest of the recommended vacuum-
sealing levels.
▯ Check the quality of the food after you remove it from
storage. Do not use any food that is of questionable
quality.
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Recommended vacuum-sealing
levels
Special instructions
Food that is stored at room temperature, 68 – 73 °F (20 – 23 °C)
Baked goods 1, 2, 3
Dry backed goods/Cookies 1
Tea/Coffee 1, 2, 3 Store in a dark place
Rice/Pasta 2 Vacuum-seal in a container
Flour/Semolina 1
Nuts without shell 3 Store in a dark place
Dried fruits 3
Crackers/Chips 1, 2 Vacuum-seal in a container
*Freeze the food laid out on a plate for approx. 1 hour to preserve its structure.