Sam Cook PSC-30, Manual

Page: 16 / 22

EN
16
APPLIANCE OVERVIEW --------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
1. Lid
2. Control panel
A. VAC & SEAL/STOP butt on
B. SEAL butt on
C. VACUUM LEVEL selector with
HIGH and LOW vacuum level
indicators
D. SEAL TIME selector with NORMAL
and EXTENDED sealing ti me
indicators
E. PULSE vacuum control butt on and
indicator
F. ACCESSORY connector vacuum
control butt on and indicator
G. Vacuum and Seal indicator
3. Vacuum chamber
4. Vacuum chamber top gasket
5. Vacuum chamber bott om gasket
6. Plasti c bag roll dispenser
7. Sealing bar
8. Sealing bar gasket
9. Bag cutt er
10. Lid lock butt ons
11. Accessory vacuum connector
12. 12 V DC supply input
GENERAL
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Vacuum packing and sealing of food
products extends the storage life
of food. Removal of air from plasti c
bags or special food containers
inhibits the growth of bacteria, fungi
and microbes. The food sealed in
vacuum preserves its natural taste,
colour and texture longer. Vacuum
packing and sealing is used in sous
vide cooking.
Food product type Sealed vacuum storage
in freezers
Sealed vacuum storage
in refrigerators
Normal storage
Fresh veal and beef 1 to 3 years 1 month 1 to 2 weeks
Minced meat 1 year 1 month 1 to 2 weeks
Fresh pork 2 to 3 years 2 to 4 weeks 1 week
Fresh fi sh 2 years 2 weeks 3 to 4 days
Fresh poultry 2 to 3 years 2 to 4 weeks 1 week
Smoked meat 3 years 6 to 12 weeks 2 to 4 weeks
Fresh scalded vegetables 2 to 3 years 2 to 4 weeks 1 to 2 weeks
Fresh fruits 2 to 3 years 2 weeks 3 to 4 days
Hard cheese 6 months 6 to 12 weeks 2 to 4 days
Sliced cures meat Not recommended 6 to 12 weeks 1 to 2 weeks
Fresh pasta 6 months 2 to 3 weeks 1 week