Concept2 VA0020, Manual

Page: 59 / 88

57 VA0020 47 VA0020
EN
Yeast - yeast cells need water, sugar and an appropriate temperature to proliferate. They can survive in air as well as
without air. Refrigeration is required to slow down the growth of yeast cells. Freezing inhibits their growth completely.
Bacteria - the growth of bacteria can be significantly reduced at temperatures of 4 ºC or less. Freezing to -17 ºC does
not kill microorganisms, but inhibits their growth and proliferation. In the case of long term storage of perishable food
always freeze the food while using the vacuum packaging technology. Once defrosted, keep the food refrigerated at
low temperatures.
CAUTION:
Vacuum packaging is not intended as a substitute to canning. Vacuum packaging is able to slow down the processes
causing deterioration of food. Perishable food that needs to be frozen or stored in the refrigerator must be kept at the
same temperature after vacuum packaging.
TIPS FOR VACUUM PACKAGING AND RE-HEATING OF FOOD
Defrosting and re-heating of vacuum packed food
Always defrost food in the refrigerator or in the microwave. Do not defrost perishable food at room temperature.
Never defrost food in canisters in the microwave.
When re-heating food packed in bags always cut off one corner of the bag before placing the bag in the microwave.
Do not re-heat bones and fatty food in bags in the microwave, as this will prevent the possibility of overheating. It is
recommended to heat these types of food by placing the food in water and gently heating through at a temperature
of about 75 °C.
Vacuum packaging of meat and fish:
For best results, put the meat or fish in the freezer for 1 or 2 hours before vacuum packaging. Afterwards, use a bag
from a foil roll designed for vacuum packaging of food. This will help the food keep its juice and shape.
If you cannot pre-freeze the food, place a folded towel between the meat and the top part of the bag. Keep this paper
towel in the bag to absorb excess moisture and juices escaping during the process of vacuum packaging. Make sure
the towel does not overlap to the sealing area.
Note : Beef may become dark after vacuum packaging. This occurs due to the removal of oxygen and it does not
indicate deterioration of the food.
Vacuum packaging of hard cheeses:
To keep cheese fresh as long as possible, vacuum pack after each opening and use. Prepare a long bag from the
foil roll so that you always have 2.5 cm of the bag for each reopening and repacking of the bag. In addition, leave a
standard space of 7.5 cm between the contents of the bag and the seal. You can also pack the cheese in a canister.
IMPORTANT : Never use vacuum packaging for soft cheeses.
42 VA0010
EN
OPERATING INSTRUCTIONS
The process of production of bags from Concept Fresh rolls - VB2203, VB2806
1. Connect the unit to the mains.
2. Unwind a section of the foil you will need for storing of your food and cut it off with scissors, adding approx. 10
cm in length to allow for sealing and bag shrinkage (Fig. 1). If you wish to reuse the bags, add about 1.5 cm for
each use so that the bag can be resealed after cutting off the seal. Both ends are to be cut perpendicular to the
longitudinal edge of the roll.
3. Open the lid of the unit and insert one of the cut edges into the unit, so that the edge of the foil touches the gasket
of the seal vacuum chamber (6). The bag must not overlap into the vacuum chamber (5) (Fig. 2).
4. Close the lid and press it down firmly on both sides (Fig. 3). The unit turns on when snapped shut. Once the bag
is sealed, the unit automatically turns off. Open the lid by pressing the grey buttons on the sides of the appliance
(Fig. 4).
Fig. 1 Fig. 2 Fig. 3 Fig. 4
1 7 8
2 3 4 5 6
DESCRIPTION OF THE DEVICE
1. Safety switch
2. Lid buttons
3. Suction opening
4. Sealing strip
5. Vacuum chamber
6. Bottom gasket
7. Top gasket
8. Sealing element
43 VA0010
EN
Vacuum sealing of prepared bags from Concept Fresh rolls - VB2203, VB2806
1. Fill the bag so that the content is approx. 7.5 cm from the open end of the bag. Make sure that neither the outside
nor the inside of this part of the bag is contaminated with the stored food.
2. Insert the open end of the bag into the vacuum chamber (6), between the gaskets (5). The end of the bag must be
free of ripples and wrinkles (Fig. 5).
3. Close the lid and by pressing the lid switch on the unit (Fig. 6). After the air is completely removed out of the bag,
the vacuuming process is automatically terminated and the bag is sealed.
4. Before reuse, wait for about 1 minute until the unit cools down.
Important:
Use only original bags made from Concept Fresh rolls VB2203 and VB2806.
Remove excess moisture before the vacuuming process!
Never vacuum seal bags filled with a liquid!
Vacuum packaging of food in Concept Fresh canisters VD8100, VD8200 and wine stopper VD8300
1. Fill the canister up to 2.5 cm below the edge.
2. Wipe off any food residues or moisture on the edge of the canister.
3. Insert one end of the tube (supplied as part of each set of canisters/wine stoppers) into the vacuum opening (3) in
the vacuum chamber and the other end into the opening in the lid of the canister/stopper (Fig.7).
4. Move the button on the lid of VD8100 canisters to the „SEAL“ position. Turn the unit on by pressing the safety
switch (1) and hold it for about 1 minute until the process is completed (Fig. 8). After the vacuuming process is
completed, the unit automatically turns off. Remove the tube from the lid and store the canister as required.
Important:
The sealing element is hot throughout the entire vacuuming process. Do not touch it!
5. To open the canister:
VD8100 canister set - turn the button on the cover to the „OPEN“ position
VD8200 canister set - press the blue button and hold until the lid cannot be reopened
VD8300 wine stopper set - pull the stopper out the neck of the bottle
Tip:
To prevent loss of the tube, store the tube in the opening inside the lid of the unit
(Fig. 9).
The unit is equipped with an opening in the bottom for the storage of the power
cord. Do not wrap the cord around the appliance!
Fig. 5 Fig. 6 Fig. 7 Fig. 8
Fig. 9