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7. Press by hand the lid at the beginning of the sealing process to avoid any air leakage between the
vacuum container and the lid.
8. Press the on/off switch and the vacuum sealing starts.
9. Keep the on/off switch pressed for 1 minute to complete the vacuum sealing.
10. Leave the marinated meat/fish rest for 30 seconds in the container under vacuum pressure.
11. Turn the locking button of the lid to OPEN for about 5 seconds to let air get into the container.
12. Repeat the above steps 7-10
4 times
to get the best result.
13. After the 4th repetition, let the meat/fish marinate under vacuum pressure for about 20 minutes.
This makes the marinade penetrate into the meat.
Preparation guide for various raw materials
Meat and fish:
To get the best result, the raw materials should be pre-frozen for about 1 to 2 hours prior to vacuum
packaging in order to preserve juiciness and texture. If it is not possible to pre-freeze the raw materials,
put some paper towel between the meat/fish and the edge of the bag. Make sure that the paper does
not stick in the sealing.
Note that beef may have an even darker colour when vacuum packed, as the acid is removed during
the process.
Vegetables:
Vegetables should be blanched before vacuum packaging, since all vegetables emit gas during storing.
The blanching further stops the enzyme process that means that the vegetables loose colour and
taste.
Peel the vegetables and blanch them by immersing them in boiling water and let them boil till they
soften a little, but are still crispy. Next, immerse in cold water to stop the boiling process. Let the
vegetables drain before vacuum packaging.
When freezing vegetables, let them pre-freeze for 1-2 hours. Position the vegetables separately on
baking papers or similar to prevent them from turning into a frozen lump. Put the frozen vegetables
in a vacuum bag and vacuum seal the bag. Next, put the vacuum bags in the freezer.
Note!
Never
vacuum pack fresh mushrooms, onion, and garlic because of the risk of anaerobic bacteria.
Leaf vegetables:
For the best result, use a vacuum container for vacuum packaging of leaf vegetables. Rinse the
vegetables and let them dry on paper towel or similar. Vacuum pack later in a vacuum container and
keep in the refrigerator.
Fruit:
Fruit with skin shall be peeled before vacuum packaging. We recommend that you pre-freeze for 1-2
hours before vacuum packaging. Spread the fruit on baking paper or similar in order that they do no
turn into a frozen lump. Vacuum pack later in a vacuum bag and put in the freezer. If you want to keep
it in the refrigerator, vacuum packaging should be made in a vacuum container.
Bread and cakes:
If you want to vacuum pack soft bread and cakes, we recommend that you use a vacuum container
to preserve the shape. On the other hand, if you want to use a vacuum bag, we recommend that you
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