Profi Cook PC-VK 1080 - Инструкция по эксплуатации - Страница 47

47

Airtight packaging accommodates for that. Approx. 

90% of the air will be removed from the sealing 

bag. For that reason the storage life of vacuum-

sealed food is prolonged five fold in comparison 

to traditional storage methods. Furthermore, 

freshness and flavor of the food are retained for a 

longer time.
That allows you to portion and pack a variety of 

food and ready meals as desired.
Even hard food, such as nuts or beans, as well 

as non-food items that need to be protected from 

humidity, may be sealed. Not to forget coins or 

silver jewelry, or clothes and matches for the next 

boat trip.
The following regulations and notes will 

help you, especially if you have never used a 

vacuum sealer before.
•  Wash your hands and clean the accessories 

beforehand.

•  The sealing bag should be approx. 8 cm longer 

than the items to be sealed. 

•  Do you have loose items, such as herbs, and 

want to cut and reseal the bag? Calculate extra 

material of approx. 2 cm.

•  Calculate another extra 5 cm, if you want to 

freeze the items afterwards, because aqueous 

liquids might expand when subjected to low 

temperature.

•  Only use textured foils for creating a vacuum. 

Such as ribbed, honey-comb or diamond tex-

ture.

•  Keep the area around the sealing seam dry 

and clean. Avoid creasing. The seam at these 

spots might otherwise become permeable!

•  The appliance features a short-time duty and 

needs to cool down one minute before sealing 

the next bag. 

•  When peeled beforehand, fruits and vegeta-

bles last longer.

•  Cabbage, such as broccoli and cauliflower, 

must be blanched beforehand, as they release 

gas when inside the packaging.

•  Different items, such as meat, may contain hu-

midity. Place such items together with a kitchen 

paper towel inside the bag.

•  If sharp edges are likely to damage the bag 

(e.g. bones), wrap such items in kitchen paper 

beforehand.

•  Liquids in the bag may only be sealed but 

not vacuum-sealed, because liquid could be 

sucked in. For that, squeeze out the air first.

•  Liquids could be sucked in by the vacuum 

pump. When sealing liquids, use the SEAL 

function only.

•  Once food has been packaged, it is to be 

frozen or stored at a cool place.

•  Use waxed or greaseproof paper to separate 

items that are likely to stick to each other when 

frozen.

•  Place food, that is to be frozen, into the freezer 

immediately after it has been packaged. If 

necessary, use shock-freeze function.

•  Do you want to freeze liquid food, such as 

soup, in a vacuum bag? Freeze the liquid 

inside a bow. Then remove the bowl and seal 

the frozen item inside a bag.

•  Do you want to re-open the bag again? Use 

scissors to cut along the sealing seam.

•  You may heat the bags in a pot. But do not 

exceed temperatures of 90°C.

•  If you want to heat the bags inside the micro-

wave, please note:

-  Most liquids expand when being heated. 

Use a folk to pierce the bag beforehand.

-  Place the bag into a microwave-safe bowl 

or container.

-  Heat the bag, using a maximum of 50% 

microwave power.

-  Only heat the bag to low or medium tem-

perature.

-  Never heat using grill or convection 

function.