Proficook PC-VK 1146 Mode D'emploi page 37

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 jewellery, or clothes and matches
for the next boat trip.
The following regulations and notes will help you, espe-
cially 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 texture.
• 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 operation and
needs to cool down one minute before sealing the next
bag.
• When peeled beforehand, fruits and vegetables 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 humidity.
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.
Table – Standard preservation values
Storage Food
Raw meat
Fresh fish or seafood
Cooked meat
Cooled
Vegetables
Fruits
Eggs
Meat
Frozen
Fish / Seafood
NOTE:
The values in the table are for reference only. The actual
storage life depends on the food quality.
PC-VK1146_IM
• Liquids in the bag may only be sealed but not vacu-
um-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 immedi-
ately after it has been packaged. If necessary, use shock-
freeze function.
• Do you want to freeze liquid food, such as soup, in a vac-
uum 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 tem-
peratures of 80 °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 con-
tainer.
- Heat the bag, using a maximum of 50 % microwave
power.
- Only heat the bag to low or medium temperature.
- Never heat using grill or convection function.
• Dispose of bags that were used for storing raw meat, fish
or greasy stuff. You may wash other bags by hand and
re-use.
Bags are available in sizes of 22 x 30 cm or 28 x 40 cm.
Foil rolls are available in the size 28 x 600 cm.
Storage temperature Common storage Vacuum-sealed
5 ± 3 °C 2 ~ 3 days
5 ± 3 °C 1 ~ 3 days
5 ± 3 °C 4 ~ 6 days
5 ± 3 °C 3 ~ 5 days
5 ± 3 °C 5 ~ 7 days
5 ± 3 °C 10 ~ 15 days
- 16 ~ - 20 °C 3 ~ 5 months
- 16 ~ - 20 °C 3 ~ 5 months
8 ~ 9 days
4 ~ 5 days
10 ~ 14 days
7 ~ 10 days
14 ~ 20 days
30 ~ 50 days
> 12 months
> 12 months
37
02.11.17