CombiSteel 7529.0005, Руководство пользователя

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Thank you for purchasing the Vacuum Packaging Unit. You are about to revolutionize your home with one of the strongest
vacuum packaging systems available. With the help of the Vacuum Sealer, you will now be able to keep food fresher, longer
in the refrigerator, freezer and pantry. The Vacuum Sealer system effectively removes air and extends freshness up to five
times longer than normal preservation methods. Beyond that, the Vacuum Sealer can be used to preserve and organize
household items like keepsakes, small toys and easy-to-lose items. You will soon find your Vacuum Sealer to be so versatile
and convenient; it will never leave your countertop.
By using vacuum bags and canisters, you can significantly extend food life, maintain food quality, reduce freezer burn, and
reduce food waste and costs.
The style of the Vacuum Sealer is clean and simple with a lightweight, compact design. Its unique slanted layout design and
wide vacuum trough makes it easy to load bags and ensure a positive seal every time. Only high quality, fully tested and rated
components have been used in the construction in order to ensure the best performance.
Read and follow all directions for usage and maintenance carefully and you’ll benefit from years of trouble-free and cost
effective vacuum packaging.
Vacuum Packaging and Food Safety
Vacuum packaging extends the life of foods by removing most of the air from sealed containers and prevents fresh air
escaping into the sealed containers, thereby reducing oxidation. Vacuum packaging helps preserve flavour and overall quality.
It also helps inhibit the growth of aerobic microorganisms, which can lead to the problems noted below under certain
conditions:
Mould
– Mould cannot grow in a low oxygen environment; therefore vacuum packaging can virtually eliminate it.
Yeast – Results in fermentation, which can be identified by smell and taste. Yeast needs water, sugar and a moderate
temperature to grow. It can also survive with or without air. Slowing the growth of yeast requires refrigeration, while freezing
stops it completely.
Bacteria – Results in an unpleasant odour, discoloration and/or soft or slimy texture. Under the right conditions, clostridium
botulinum (the organism that causes Botulism) can grow without air and cannot be detected by smell or taste. Although it is
extremely rare, it can be very dangerous.
As with any other storage container, it is important to inspect food for spoilage prior to consuming.
To preserve foods safely, it is important to maintain low temperatures. You can significantly reduce the growth of
microorganisms at temperatures of 4°C or below. Freezing at -17°C does not kill microorganisms, but stops them from
growing. For long-term storage, always freeze perishable foods that have been vacuum packaged.
It is important to note that vacuum packaging cannot reverse the deterioration of foods. It can only slow down changes in
quality. It is difficult to predict how long foods will retain their top-quality flavour, appearance or texture because it depends
on the age and the condition of the food on the day it was vacuumed packaged.
Note: vacuum packaging is not a substitute for refrigeration or freezing. Any perishable foods that require refrigeration must
still be refrigerated or frozen after vacuum packaging.
Preparation Guidelines
Vegetables need to be blanched before vacuum packaging. This process stops the enzyme action, which leads to loss of
flavour, colour and texture. To blanch vegetables, place them in boiling water or in the microwave until they are cooked, but
still crisp. Then, immerse the vegetables in cold water to stop the cooking process. Finally, dry the vegetables on a towel
before vacuum packaging. Cruciferous vegetables (broccoli, sprouts, cabbage, cauliflower, kale, turnips) naturally emit gases
during storage. Therefore, after blanching, they must be stored in the freezer only.