KitchenAid KSVC 3610, Instructions For Use Manual

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IMPORTANT
KitchenAid vacuum containers are not suitable for microwave oven cooking.
KitchenAid vacuum containers are dishwasher safe: nonetheless, it is advisable to wash the lids
by hand to prevent any damage to the spring mechanism of the stop valve.
When using KitchenAid containers, use the specific cycle only (cycle for containers/jars): the higher vacuum
level achieved with the cycle for bags could result in damage to the container.
Storage of vacuum packed foods
Here are some important rules to follow for perfect results in the kitchen.
Do not try to vacuum pack foods which are already old or nutritionally lacking: you cannot recover quality
which has already been lost.
Only vacuum pack fresh, quality produce.
• Food which has been kept at ambient temperature for an excessive period of time or which has only
just been cooked or prepared, loses its initial moisture and properties (colour, aroma, flavour, etc..).
Consequently, it is best to vacuum pack food which has been chilled at length in the refrigerator until its
temperature r4/+6 °C (standard refrigerator temperature).
• When using vacuum bags for raw and cooked foods, remember to distribute food evenly inside the
bags to facilitate removal of air. In addition, do not overfill the bags since this can interfere with sealing,
resulting in bags which are not airtight. In this case the vacuum would not last: repeat the procedure
with a new bag and check the seal has no openings or damage.
• Fill the bags 2/3 full at most with the food to be packed.
• It is important to dry
fruit and vegetables after washing in order to prevent stagnation of liquid inside
bags or containers. Condensation could decrease the vacuum level once the bag has been sealed.
• To preserve fresh meat for a prolonged period of time, chill it in the refrigerator for at least 2 hours.
• As regards fish , first of all wash it thoroughly, scale it and remove the fins, dry it and then, as with meat,
chill it properly before vacuum packing it.
• For mature cheeses , like parmigiano reggiano, pecorino, etc. no preparation is necessary, while for fresh
cheeses , wrap them in cling film or use a vacuum container to prevent them being squashed.
• For cold cuts in containers and in vacuum packed bags, no particular preparation is necessary.
Guideline storage times for vacuum packed food
Storage times given are for guidance only: storage time depends on a number of factors, including the
original quality of the food stored, the storage temperature, the refrigeration time in the case of cooked
foods, the vacuum level achieved and the quality of the vacuum bag used.
The storage table below refers to tests conducted on fresh produce stored at +4 °C (refrigerator).
The data in the following table was commissioned by Whirlpool Europe Srl and is based on specific tests
conducted in the test laboratories of NEOTRON (a company operating in the field of chemical, biochemical,
microbiological and sensory analysis for the food sector).
IMPORTANT Do not eat food which has exceeded the storage time indicated in the table.
The table refers to storage times for fresh produce which has not previously been vacuum packed.
Refrigerator storage Normal storage in
the refrigerator KitchenAid vacuum
bags KitchenAid vacuum
containers
Meat (raw) 5 days 7 days 7 days
Fish (fresh) 2 days 4 days 4 days
Cold cuts and sausages 6 days 11 days 11 days
Cheese (hard) 30 days 55 days 60 days
Cheese (soft) 8 days - 10 days
Vegetables 4 days - 7 days
Fruit 8 days - 11 days
Desserts 5 days - 7 days