SOLIS VAC SLIMLINE Mode D'emploi page 58

12. Fluids must always be cooled before vacuuming. Hot liquids foam or form
bubbles and increase in volume if they are vacuumed. Note: Use only our Solis
containers for vacuuming.
13. Keep perishable foods in the freezer or fridge. Vacuum packing extends
the life of food, but does not turn it into a "preserve", i.e. a stable product at
ambient temperature.
14. Fill a bag 2/3 full with water, seal the end of the bag (do no vacuum!) and lay the
bag in the freezer. You can use the ice for cooling drinks but also for sporting
injuries.
15. Many foods are already vacuum packed when bought. With our vacuum
sealer, you can vacuum them again (in Solis bags!), if the packaging has been
opened, so that it stays fresh and retains it's full flavour. However, these foods
should still be consumed up until the date printed on the original packaging.
16. Cereals such as flour, rice and cake mixes stay fresh longer if they are vac-
uum packed. Nuts and spices hold their flavour better and will not go rancid.
Ideal for long journeys.
17. Freshly washed salads can be vacuumed in a Solis container and kept in
the refrigerator for up to a week – so there is always fresh and crispy salad
to hand at meal times. If you line the container with a sheet of kitchen paper it
will absorb excess moisture.
18. Powdered or small grain foods can be vacuumed in Solis containers, if kitchen
paper is placed on top of the food as a barrier so that the powder or grains
can not get into the extraction pump or inside the air extraction hose.
19. Foods with sharp edges and points, such as bones or dry pasta should be
wrapped in kitchen paper so that they can no longer damage the bag or cause
punctures.
20. You can also vacuum pack more than just food. Camping products such as
matches, first aid bandages or clothing stay clean and dry when vacuum packed.
Vacuum packed silverware doesn't tarnish, a vacuum packed candle is always
advisable.
21. The main use of the vacuum sealer is to conveniently keep many foods
fresh for longer without losing their flavour. In general you could say
that vacuum packing quadruples the shelf life of foods in comparison to
traditional storage methods. Once you have enjoyed the advantages of
this appliance, it will soon become indispensible to you and you will have
to throw much less food away and thereby save money.
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• Sensible ideas:
a) Cook larger portions in advance and vacuum into individual portions or meals.
b) Vacuum packing is excellent for keeping pre-prepared foods fresh for pick
nicks, camping expeditions and barbecues.
c) Vacuum packing reduces freezer burn.
d) Vacuum pack meat, fish, poultry and seafood before you put them in the
fridge or freeze them.
e) Also keeps dried fruits, beans, nuts and cereals fresh for longer.
22. Vacuum packing enables you to live health consciously, or pre-cooking meals
specifically with suitable ingredients if you suffer from allergies; you can weigh
ingredients exactly if you want to diet and have to work in an office, or if you
would like to take vacuumed home-made meals in, without any hassle.
23. You can also use vacuum packing for valuable objects: photos, important docu-
ments, stamp collections, credit cards, comics, screws, nails, medicine, plasters
– everything is perfectly preserved and protected from dirt and moisture when
it's vacuum packed.
• Note:
After vacuuming, always store the appliance with the latching mechanism
unlocked (press both release buttons
seals and impairs the functionality of the appliance.
∞
), never locked. This deforms the
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