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• When vacuum sealing sharp-edged objects (e.g. bones, spaghetti), protect the
bag from punctures. For this you may wrap the objects in paper towel. Alterna-
tively use a container.
• Pre-freeze delicate food that will be stored in the freezer after vacuum sealing. This
way the food will not be mashed during vacuuming.
• If the foil material is melted at the rim of the seal, the heating bar may have been
too hot during sealing. To avoid overheating, after each usage allow the heating
bar to cool down for at least 30 seconds with the lid open.
• If in doubt, whether your bag is really airtight, simply make a second seal.
• To ensure best results, only use foils, bags, and containers recommended by the
manufacturer.
• Do not re-use bags after storing raw meats, fish, or greasy food within it.
HANDLING OF VACUUM SEALED PACKAGES
•
Do not heat any vacuum-packed food in the bag. The material of the bags will
melt, spoiling your food.
Always take your food out of the bag, before heating it.
•
Avoid heating food within the vacuum containers to avoid spoiling your food and
damaging the container. Additionally, vacuum containers could burst when expo-
sed to high temperature.
Nevertheless, when using vacuum containers for heating
food, always remove the lid first. You may place the container into a bain-marie
(pot with hot water) for warming the contents.
• With some vacuum containers, heating in the microwave oven is possible. Before
placing your vacuum container in the microwave oven, ensure that the container
material is microwave-safe, indicated via the microwave symbol or an appropri-
ate information on the container. Remove the lid, before heating the container.
However, to maintain the endurance of the container, it is better to transfer your
food into another microwave-safe container for heating.
STORAGE GUIDE
IMPORTANT:
It is difficulty to predict how long foods will keep their quality, fla-
vour, appearance, or texture with vacuum packaging, because this depends on the
type, date of production, and state of the food on the day it was vacuum packaged.
Food
Refrigerator: +3 to +7 °C
Freezer: –16 to –20 °C
Normal
Vacuum
Normal
Vacuum
Meat
2 - 3 days
8 - 9 days
3 - 5 months
1 year
