Gastroback DESIGN PRO, Operating Instructions Manual

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ADVANTAGES OF VACUUM-PACKING
The process of vacuum-packing removes up to 90% of air inside the bag and seals it air-
tight. Air, light and temperature above 0 degree makes the food easily perishable.
• the vacuum prevents oxidation of food and blocks micro-organisms and bacteria
• it blocks scent and preserves food´s distinct taste, colour, nutrient and freshness
• it reduces bad odours in the refrigerator
• it lengthens food´s freshness up to 5 times
• it preserves the natural colour of frozen food and protects frozen food from freezer-burn
TIPS
For effective results, please refrigerate or freeze food before and after vacuum packing.
For moist food items, please pre-freeze before vacuum-packing. This way no liquids can get
sucked into the appliance and the food will not get pressed.
IMPORTANT:
When reheating food in a vacuum bag using a microwave oven, make a
hole or cut off one end of the bag to release any build up pressure.
NOTE:
Before vacuum-packing fish remove its innards.
STORAGE
Always clean the appliance before storing. Operate according to the instructions ´Care and
cleaning`. Make sure that there are no foreign substances on the heating surface of the seal-
ing band and close the lid for storing. Please store the appliance in a frost-free, clean and
dry location where it is out of reach of children and is protected against excessive loads
(such as voltage, heat, humidity).
Never
lay heavy or hard objects on top of the appliance.
Keep the lid closed. This way the gaskets and the grommet are protected.
STORAGE LIFE TIMETABLE
(storage under refrigeration (between 3-5 degrees)
Food Standard Storing Vacuum-packed
fresh raw meet 3 days 9 days
cooked meet 5 days 15 days
fresh fish 2 days 5 days
fruit and vegetables 5 days 15-21 days
sausage/ham 7 days 20 days
soup 2 days 10 days
cookies with cream 2 days 8 days
bread 2 days 8 days
rice/pasta/coffee/tea 180 days 365 days
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