SOLIS VERTIVAC Mode D'emploi page 75

Sensible ideas:
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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.
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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 use the sealing feature to safely store items valuable to you: photos,
important documents, stamp collections, credit cards, comics, screws, nails,
medicine, plasters – everything is perfectly stored and protected from dirt and
moisture if it is air tightly sealed.
Note: Always store the appliance with the release mechanism unlocked
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after using it. This means that the appliance must always complete the
programs it is running and the bag has to be removed from the unlocked
vacuum bay.
If the power plug is pulled before the appliance is unlocked resp. a pro-
gram is deactivated, the seals remain locked and might warp, impairing
the functionality of the appliance.
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V ACUUM I NG FO R FREEZER STOR AGE
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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. Ideally food should be split into portions
before freezing. As soon as they are frozen (after about 24 hours) vacuum them
in Solis vacuum bags and 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. Ideally this should be done in
a Solis container. After vacuuming the container (or the vacuum bag) 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.
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 (e.g. hamburgers, crêpes or tortillas)
are best placed in the bag resp. Solis container separated by a sheet of baking
paper.
D EF ROSTI NG FROZEN SOLI S VACUUM BA GS
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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.
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