Hendi 201626, Manual

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11
EN
How To Use With Canister(Not supplied)
975350 and 201626 are also used for canisters. The
knob on the top of the lid controls vacuuming, clos-
es and locks vents inside lid after vacuuming, and
opens the vents to allow air back in the canister
and releases the lid to access the contents.
1. Place the items into the canister. Make sure the
canister lid is dry and the lid gasket is without
any powder or food debris. Also please allow
some space after the items are put into the can-
ister. And then close the lid.
2. Turn the knob to “Vacuum” position.
3. Connect the hose to the Accessory port on the
machine and the port on the canister lid.
4. Follow below procedures for items 975350 and
201626 correspondingly.
(item 201626)
- According to the stuff, choose Vacuum Level.
Default setting is High. Choose Seal Time. De-
fault setting is Normal.
- Press “Accessory” button, slightly press the
canister lid for 3-5s, the machine starts vac-
uum cycle.
(item 975350)
- Press “Vacuum Only” button, slightly press the
canister lid for 3-5s. The machine starts vacu-
um process.
** Press “Cancel” button to stop the machine’s
all working processes. **
5. After the vacuum cycle, the machine will stop
automatically. Remove the hose from the canis-
ter and turn the knob to “Lock” position. Store
canister in refrigerator.
6. To open vacuum canister, twist knob to “Open”
position. With proper care, the canisters may be
reused many times.
Information on food packaging in bags
• At the moment of packaging, foodstuffs should be
as fresh as possible. Shelf life of vacuum packed
products may be extended up to five times com-
pared to standard storage conditions.
• Soft, moist foodstuffs or products which should
retain their shape should be frozen prior to pack-
aging.
Meat, berries or bread may be frozen for up to 24
hours to avoid freezer burn. When the products
get frozen and hard, they are ready to be vacuum
packaged.
• If fresh food is packed without pre-freezing, place
a folded paper kitchen towel between the meat
and the top part of the roll. Paper will absorb
moisture.
• Liquid products such as soups, ragouts or gra-
tins should be frozen in a dish or on an ice tray
prior to vacuum packaging. Frozen and packa
ged products should be labelled and put in the
freezer.
• Any sharp-edged products (e.g. bones, dry pasta,
rice) should be secured with paper towels so that
they do not punch the bag.
• Packaging bags should not be re-used for cook-
ing or in the microwave. Do not re-use bags
which were used to store fresh fish or greasy fo-
odstuffs.
• Vegetables should be blanched prior to packag-
ing. Blanching is a method of thermal processing
which consists in short-time but intensive heat-
ing. Vegetables may be blanched in boiling water:
they need to be put for a while in boiling water,
then taken out and immediately quenched in low
temperature.
Perform the vacuum packaging procedure as
usual.
Do not vacuum package mushrooms and garlic.