Operation Manual

41
PC-VK1134_Instruction Manual_new2 19.06.18
• Fruits and vegetables last longer in vacuum when
they have been peeled beforehand.
• Cabbages, such as broccoli and cauliower, must
be blanched beforehand as they emit gases when
packaged raw.
• Various goods, such as meat, contain moisture.
Place these items in the bag, together with a kitchen
paper.
• If there are sharp edges that could damage the
bag(e.g. bones), wrap the product into kitchen paper
beforehand.
• Liquids in the bag can only be heat sealed, not vacu-
umed, as liquid could be sucked in. Press the air out
of the bag beforehand.
• The vacuum pump can be used to suck in liquids.
Use only the SEAL function when heat sealing
liquids.
• Once the food is packaged, it must either be stored
in a cool place or frozen.
• Products that are likely to freeze together, such as
pies or pieces of meat, should be separated by wax
or parchment paper.
• Place food to be frozen into the freezer/freezer
compartment immediately after packing. Use the
shock-freezing function where necessary.
• Do you want to freeze liquid foods, such as soup, in
a vacuum bag? Freeze the liquid in a bowl. Remove
the tray and put the product in a foil bag.
• Do you want to open the bags again? Cut with a
scissors along the welding seam.
• You can heat up the bags in a cooking pot. Do not
exceed a temperature of 80°C.
• When heating up the bags in the microwave, please
take note of the following:
- Most liquids expand during heating. Stick into
the bags beforehand, using a fork.
- Place the bags in a microwave dish or bowl
- Heat up the bags with a maximum of 50% of the
microwave output.
- Heat up the bags only at low or medium tem-
perature.
- Never heat it using the grill or hot air.
• Dispose of bags used for storage of raw meat, sh
or greasy products. Other bags can be rinsed by
hand and reused.
Bags are available in the sizes 22 x 30 or 28 x 40
centimeters.
Foil rolls are available in the size 28 x 600
centimeters.
Table – Guidelines for Preservation
Storage Foods
Storage tempe-
rature
Conventional
storage
Vacuum packed
congelato
Raw meat 5±3 °C 2 ~ 3 Days 8 ~ 9 Days
Fresh sh or seafood 5±3 °C 1 ~ 3 Days 4 ~ 5 Days
Cooked meat 5±3 °C 4 ~ 6 Days 10 ~ 14 Days
Vegetables 5±3 °C 3 ~ 5 Days 7 ~ 10 Days
Fruit 5±3 °C 5 ~ 7 Days 14 ~ 20 Days
Eggs 5±3 °C 10 ~ 15 Days 30 ~ 50 Days
frozen
Meat -16 ~ -20°C 3 ~ 5 Months >12 Months
Fish/Seafood -16 ~ -20°C 3 ~ 5 Months >12 Months
NOTE:
The gures contained in the table are guide values.
The actual storage time depends on the quality of
the food.
Distribution Package
1 Vacuum sealer
5 Professional airtight bags á 22 x 30 centimeter
5 Professional airtight bags á 28 x 40 centimeters
1 Professional foil roll á 20 x 200 centimeters