SOLIS VAC PRESTIGE 575 Mode D'emploi page 59

• 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 for pick nicks,
camping expeditions and barbecues, fresh.
c) Vacuum packing reduces freezer burn.
d) Vacuum packing 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, please store with the lid open, never with the lid locked
shut, otherwise the seals will deform and affect the function of the appli-
ance.
VACUUM IN G F OR FRE E ZE R ST OR A G E
1. Always use the freshest possible foods.
2. Delicate products such as meat, fish, berries etc. should be pre-frozen so that
they are not crushed during vacuuming.
Foods can be frozen for up to 24 hours without freezer burn occuring – this
fact is something we will make use of. Idealy food should be split into portions
before freezing. As soon as they are frozen (after about 24 hours) vacuum them
in Solis vacuum bags amd return them to the freezer.
3. If you wish to vacuum pack soups, stews or other liquid dishes, then they must
be pre-frozen, until they have a solid consistency. Idealy this should be done in
a Solis container. After vacuuming the container can be put back in the freezer.
4. The same method applies for products with high fluid content. The infiltration
of fluid into the vacuum system can cause damage to the appliance. This is not
covered by the guarantee.
5. If you wish to vacuum and freeze foods without pre-freezing them, the length
of the bag should be 5 cm longer than would normally be required since food
expands when frozen.
6. Fresh vegetables should be cleaned or peeled and before freezing they should
be blanched in boiling water (or if necessary a microwave oven can be used).
This ensures that the vegetables remain fresh. After allowing the food to cool,
it can be split into suitable portions and frozen in Solis vacuum bags.
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7. If you wish to vacuum and freeze meat or fish without pre-freezing them then
we recommend that you line the Solis vacuum bag or container with kitchen roll
so that the kitchen rolls will catch any escaped moisture. Foods that are meant
to be vacuum sealed in a number of layers (f.e. hamburgers, crêpes or tortillas)
are best placed in the bag resp. Solis container separated by a sheet of baking
paper.
DEF R OS T I NG FR OZE N S OLI S VAC U UM B AGS
Defrosting meat, fish, fruit, vegetables and other delicate foods: These foods should
be defrosted slowly in the refrigerator.
Defrosting bread and pastry: these foods can be defrosted at room temperature.
If this is the case you should cut open the bag to allow the steam to escape.
Always consume food immediately after defrosting and do not re-freeze.
WHY DO V AC UU M PAC K ED FOO DS
s
LAST LON GER?
1. Chemical reactions in food with air, ambient temperature and dampness,
enzym-reactions, the formation of micro-organisms or contamination by insects
can spoil food.
2. The main reason why food nutrients lose their firmness and flavour is the oxygen
in the air. The formation of micro-organisms is usually caused by air, because
this removes the moisture of the foods, on the other hand, it also transports
ambient moisture back into the food if they are not hermetically sealed. Frozen
foods get in the freezer air, often the freezer burn.
3. The vacuum-system removes up to 90% of air from the packaging. Since air is
approximately 21% oxygen, it means that only 2–3% of the oxygen remains in
the packaging. However in an oxygen content of less than 5%, most micro-or-
ganisms cannot multiply.
4. In general, micro-organisms can be divided into three categories: mould, yeasts
and bacteria, they are present everywhere, but can only cause damage in
certain conditions.
5. In an environment with little air or moisture, mould cannot develop. In mois-
ture, sugar and warmth, yeast can spread with or without air, cooling slows the
growth of yeast and freezing stops it altogether.
6. Bacteria can spread with or without air.
One of the most dangerous bacteriums is Clostridium botulinum which can,
under certain conditions, spread without air – it only needs a temperature of
between 4 °C and 46 °C. It spreads in food without acid, in environments with
little acid and in temperatures that are above 4 °C for long periods of time.
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