39
Chapter 6. Use
EN
Soft
Ideal for vacuum packing of food in pouch (bread, pizza, focaccia, fresh or filled pasta, cereals..).
Formed
Ideal for vacuum packing of soft meats in pouch (hamburger, sausages, minced meat...).
Fragile
Ideal for vacuum packing of fragile and delicate food in pouch (fresh fish, crustaceans…).
External
It is to be used to eliminate the air inside special
air-tight containers (not supplied with this
appliance).
For instructions, please refer to the attached
document "How to create an External Vacuum"
(valid for MX 2).
Thanks to the presence of the sensor (as in
“Liquid” recipe) this allows each food item to
obtain the lowest residual vacuum and even to
pack liquids and very moist foodstuff.
Chips
(Pouch sealing)
Ideal for “repacking” in pouch of food that can deform during vacuum packing (chips, biscuits, fresh salad,
very fragile and delicate food...).
Vacuum packing extends food preservation.
If you wish to vacuum pack freshly cooked food, it must first be chilled, possibly using a blast chiller.
39
Chapter 6. Use
EN
Soft
Ideal for vacuum packing of food in pouch (bread, pizza, focaccia, fresh or filled pasta, cereals..).
Formed
Ideal for vacuum packing of soft meats in pouch (hamburger, sausages, minced meat...).
Fragile
Ideal for vacuum packing of fragile and delicate food in pouch (fresh fish, crustaceans…).
External
It is to be used to eliminate the air inside special
air-tight containers (not supplied with this
appliance).
For instructions, please refer to the attached
document "How to create an External Vacuum"
(valid for MX 2).
Thanks to the presence of the sensor (as in
“Liquid” recipe) this allows each food item to
obtain the lowest residual vacuum and even to
pack liquids and very moist foodstuff.
Chips
(Pouch sealing)
Ideal for “repacking” in pouch of food that can deform during vacuum packing (chips, biscuits, fresh salad,
very fragile and delicate food...).
Vacuum packing extends food preservation.
If you wish to vacuum pack freshly cooked food, it must first be chilled, possibly using a blast chiller.
39
Chapter 6. Use
EN
Soft
Ideal for vacuum packing of food in pouch (bread, pizza, focaccia, fresh or filled pasta, cereals..).
Formed
Ideal for vacuum packing of soft meats in pouch (hamburger, sausages, minced meat...).
Fragile
Ideal for vacuum packing of fragile and delicate food in pouch (fresh fish, crustaceans…).
External
It is to be used to eliminate the air inside special
air-tight containers (not supplied with this
appliance).
For instructions, please refer to the attached
document "How to create an External Vacuum"
(valid for MX 2).
Thanks to the presence of the sensor (as in
“Liquid” recipe) this allows each food item to
obtain the lowest residual vacuum and even to
pack liquids and very moist foodstuff.
Chips
(Pouch sealing)
Ideal for “repacking” in pouch of food that can deform during vacuum packing (chips, biscuits, fresh salad,
very fragile and delicate food...).
Vacuum packing extends food preservation.
If you wish to vacuum pack freshly cooked food, it must first be chilled, possibly using a blast chiller.
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