Concept2 VA0010, Руководство пользователя

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VA0010
Yeast - yeast cells need water, sugar and an appropriate temperature to proliferate. They can survive in air as well as
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not kill microorganisms, but inhibits their growth and proliferation. In the case of long term storage of perishable food
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low temperatures.
CAUTION:
Vacuum packaging is not intended as a substitute to canning. Vacuum packaging is able to slow down the processes
causing deterioration of food. Perishable food that needs to be frozen or stored in the refrigerator must be kept at the
same temperature after vacuum packaging.
TI PS FOR VA CUU M P A CK AGI N G A ND R E - HE ATI N G OF FOO D
Defrosting and re-heating of vacuum packed food
Always defrost food in the refrigerator or in the microwave. Do not defrost perishable food at room temperature.
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Do not re-heat bones and fatty food in bags in the microwave, as this will prevent the possibility of overheating. It is
recommended to heat these types of food by placing the food in water and gently heating through at a temperature
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Vacuum packaging of meat and fish:
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from a foil roll designed for vacuum packaging of food. This will help the food keep its juice and shape.
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the towel does not overlap to the sealing area.
Note
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indicate deterioration of the food.
Vacuum packaging of hard cheeses:
To keep cheese fresh as long as possible, vacuum pack after each opening and use. Prepare a long bag from the
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IMPORTANT
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EN