Profi Cook PC-VK 1080 Mode D'emploi page 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.
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