Status HV100, User Manual

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3. VACUUM PACKING DIFFERENT TYPES OF FOOD
Vacuum packing is not a substitute for freezing or
refrigeration. Despite being vacuum packed, foods still
need to be stored in the refrigerator or freezer or in a
cool place (e.g. dried meat products in a cellar).
Soups, sauces and liquids should be either pre­frozen
before packing in a vacuum bag or vacuum packed in a
vacuum container. When vacuum packing in bags, use
Manual vacuum packing function with Gentle vacuum
mode to ensure precise control of the process of air
suction and Moist sealing mode for stronger seal.
Boiled meat, raw meat and fi sh : For the best results
we recommend you to pre­freeze meat and fi sh for 1­2
hours prior vacuum packing to ensure the retention of
juices and shape, and to help guarantee a good seal.
Use Manual vacuum packing function with Gentle
vacuum mode to ensure precise control of the process
of air suction and Moist sealing mode for stronger seal.
If pre­freezing is not possible, place a folded paper
towel between the meat and the top of the bag avoiding
the area to be sealed. Leave the paper towel in the bag
when vacuum packing to absorb excess moisture and
juices.
Note: Beef may appear darker after vacuum packing
due to the removal of oxygen. However, this does not
affect its quality.
Vegetables : Vegetables should be blanched before
freezing. The process of blanching stops the enzyme
action and preserves fl avour, colour and texture. 1­2
minutes in boiling water is enough for fresh leafy vege­
tables or beans. For chopped zucchini or broccoli and
other cruciferous vegetables allow 3 to 4 minutes, for
carrots allow 5 minutes. After blanching, submerge the
vegetables in cold water to stop the process then dry
them with a paper towel prior the vacuum packing. Use
Manual vacuum packing function with Gentle vacuum
mode to ensure precise control of the process of air
suction and
Moist
sealing mode for stronger seal.
We recommend you to store leafy vegetables in vacuum
containers with drip trays. This way, spinach and lettuce
will stay fresh up to 2 weeks in the refrigerator.
Herbs : Herbs containing a high level of essential oils,
such as sage, thyme, rosemary or peppermint are not
suitable for vacuum packing, only for drying. Basil,
tarragon, garden dill, parsley and chives should be fro­
zen. If dried, they lose too much fl avour. Use automatic
vacuum packing function with preset options Dry and
Normal .
Mushrooms, raw garlic and raw potatoes : We
strongly recommend the "manual ­ pulse vacuum
packing" function. Refer to books about mushrooms
for information about correct preparation (if blan-
ching is needed or not). Clean them using a bru­
sh, chop them and then store them in single­use
portions. We recommend that you put them in the free­
zer for half an hour before vacuum packing. Use Gentle
vacuum mode to ensure precise control of the process
of air suction and Moist sealing mode for stronger seal.
Do not thaw the mushrooms before cooking them. Boil
frozen mushrooms in hot salty water or add them direc­
tly to sauces or soups.
Coffee : If you want to properly vacuum pack coffee
or other ground food, leave the items in their original
packaging and place them into the Status' bag. If you
do not have the original packaging, use a regular bag
and insert it in the Status' bag. This way you will pre­
vent grains from being sucked into the machine. Use
automatic vacuum packing function with preset options
Dry and Normal .
Thawing vacuum packed foods : Foods should always
be thawed in the refrigerator to preserve its quality.