Supplied Parts - Proficook PC-VK 1015 Mode D'emploi

• 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 irst.
• 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 nec-
essary, 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
Table – Standard preservation values
Storage
Raw meat
Fresh ish or seafood
Cooked meat
Cooled
Vegetables
Fruits
Eggs
Meat
Frozen
Fish/ Seafood
44
Storage tem-
Food
perature
5±3°C
5±3°C
5±3°C
5±3°C
5±3°C
5±3°C
- 16 ~ - 20°C
- 16 ~ - 20°C
• You may heat the bags in a pot. But do not
exceed temperatures 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
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 func-
tion.
• Dispose of bags that were used for storing raw
meat, ish 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.

Supplied parts

1 Vacuum sealer
10 Proi airtight bags of 22 x 30 cm
8 Proi airtight bags of 28 x 40 cm
Common storage
2 ~ 3 days
1 ~ 3 days
4 ~ 6 days
3 ~ 5 days
5 ~ 7 days
10 ~ 15 days
3 ~ 5 months
3 ~ 5 months
Vacuum- sealed
8 ~ 9 days
4 ~ 5 days
10 ~ 14 days
7 ~ 10 days
14 ~ 20 days
30 ~ 50 days
> 12 months
> 12 months