60
61
4.
Press the SEAL button (4) to start the sealing; the blue signal lamp will be
on.
5. When the signal lamp of the SEAL button goes out, the sealing is ready.
6.
Press the release buttons (7) on both sides of the appliance to open the
lid. Remove the finished vacuum bag. The vacuum bag is now ready for
vacuum sealing.
Note:
Wait for at least 20 seconds between each use. If the SEAL button is activated too soon, the
signal lamp will flash and sealing will not be possible.
Important advice as to vacuum sealing
•
Do not put too much ingredients in the vacuum bag/vacuum container. Leave at least 7 cm be-
tween the contents of the vacuum bag and the opening.
•
Make sure that the opening of the vacuum bag is dry, as it could be difficult to seal wet bags.
•
Stretch the opening of the bag before placing it against the sealing bar (9) in order to eliminate
any wrinkles or ripples.
•
Do not put sharp objects such as fish bone or hard shells in the vacuum bag, as such objects may
penetrate the bag. Use vacuum containers for such objects.
•
During the vacuum sealing process liquids and other particles my inadvertently enter the vacuum
pump, which may cause the pump to stop and damage the appliance. In order to prevent this, we
recommend that you freeze liquid products in a freezer box prior to vacuum packaging, or, alter-
natively, that you use a container. When vacuum packaging liquid products, the liquid should be
cooled before vacuum packaging, since hot liquid may bubble if vacuum packaged. Se the section
“Preparation of various raw materials”.
•
If you want to vacuum package meat or other humid products, put some paper towel between
the contents and the bag opening. For vacuum packaging of flour, cereals and other powdered
products, you can put a coffee filter between the contents and the bag opening. Make sure not to
position the paper/filter in the sealing itself.
•
Note that vacuum packaged fresh food should be kept in the refrigerator or the freezer. Remem-
ber that vacuum sealing is not the same as preservation; it simply increases the shelf life.
•
Remember that food with a high fat content can be rancid if kept in a too warm environment.
•
Vacuum packaging of fruits and vegetables such as e.g. apples, bananas, potatoes and root crop
will not prolong the shelf life if they have not been shred.
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