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4.
Vacuum pack the vegetables in portions
and put them in the freezer again.
NOTE:
Vegetables produce gas during storage
and should therefore be stored frozen after
parboiling.
Examples of parboiling times
•
Leafy greens and peas: 1–2 minutes.
•
French beans, sliced squash and broccoli:
3–4 minutes.
•
Carrots: 5 minutes.
•
Corn on the cob: 7–11 minutes.
Powder
Powdered foods such as flour should be
vacuum packed by placing the entire package
in a vacuum bag. Otherwise, the powder can
be drawn up into the vacuum sealer and cause
damage.
Liquid
Soups and other liquid foods must be frozen
solid in a suitable container prior to vacuum
packing.
•
Take out the frozen liquid from the
container and vacuum pack in a suitable
vacuum bag. The frozen food can be
stacked in the freezer.
•
When cooking, cut off one corner of the
bag and heat in a microwave or let the
entire vacuum bag simmer in water at no
more than 75°C.
CUTTING BAGS
The bag cutter is on the back of the vacuum
sealers and is used to easily cut bags straight
and uniformly. Skew, curved and torn edges
can prevent vacuum bags from sealing
properly.
1.
Open the bag cutter by pressing the black
handles on each side of the cutting edge,
on the back of the vacuum sealer.
2.
Place the bag between the cutting edge
and the base of the vacuum sealer. Press
down the cutting edge so that it locks
with a click.
3.
Move the blade along the cutting edge to
the other side.
4.
Pull out the bag.
Suitable sizes of bags
1.
Roll out a suitable length of bag for the
food to be packed + 5 cm. Cut the bag to
the required length with the bag cutter.
Make sure to cut straight.
2.
Plug in the plug.
3.
Open the lid. Place one end of the bag on
the sealing strip. It does not matter if the
material comes on the seal.
FIG. 3
4.
Close the lid on the vacuum sealer by
pressing both sides. Check that the lid is
properly closed and will not open. The lid
is properly closed when both sides lock
with a click. For best results push in the
lock buttons, but only if the lid is correctly
closed on both sides.
5.
Press the button "Seal Only" to seal the
bag. The status lamp goes on during the
sealing process.
6.
The status lamp goes off when the sealing
is complete.
7.
Press the lock buttons on the sides of
the vacuum sealer to release the lid and
remove the bag.
8.
The bag is now ready for the vacuum
packing.
NOTE:
The sealing process will not work properly if
the lid is not closed.
WARNING!
•
Make sure to give the vacuum sealer
time to cool. Wait at least 20 seconds
between seals.
•
The vacuum sealer has overheating
protection, which automatically switches
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