Hendi 975350, Руководство пользователя

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• When sealing is complete. Lid will raise slightly
and green light will illuminate.
• Remove bag and inspect bag and seal. (Note:
A positive seal will look clear upon inspection.
If the seal is spotty, incomplete, wrinkled, white
or milky, remove sealed portion and run vacu-
um and seal process again.)
• Store bag properly. All perishable foods will need
to be refrigerated or frozen to prevent spoilage.
• Press“Cancel” button to stop the machine’s all
working processes. If instant seal is needed,
simply press “Seal” button.
4.5 INFORMATION ON FOOD PACKAGING IN BAGS
• At the moment of packaging, foodstuffs should
be as fresh as possible. Shelf life of vacuum pac-
ked products may be extended up to fi ve times
compared to standard storage conditions.
• Soft, moist foodstuffs or products which should
retain their shape should be frozen prior to pac-
kaging.
Meat, berries or bread may be frozen for up to 24
hours to avoid freezer burn. When the products
get frozen and hard, they are ready to be vacuum
packaged.
• If fresh food is packed without pre-freezing, place
a folded paper kitchen towel between the meat
and the top part of the roll. Paper will absorb
moisture.
• Liquid products such as soups, ragouts or gra-
tins should be frozen in a dish or on an ice tray
prior to vacuum packaging. Frozen and packa-
ged products should be labelled and put in the
freezer.
• Any sharp-edged products (e.g. bones, dry pasta,
rice) should be secured with paper towels so that
they do not punch the bag.
• Packaging bags should not be re-used for co-
oking or in the microwave. Do not re-use bags
which were used to store fresh fi sh or greasy fo-
odstuffs.
• Vegetables should be blanched prior to packaging.
Blanching is a method of thermal processing
which consists in short-time but intensive heat-
ing. Vegetables may be blanched in boiling water:
they need to be put for a while in boiling water,
then taken out and immediately quenched in low
temperature.
Perform the vacuum packaging procedure as
usual.
Do not vacuum package mushrooms and garlic.
5. FOOD STORAGE AND SAFETY INFORMATION
The vacuum chamber packaging machine Kitchen
Line will revolutionize the way you buy and store
food. Because vacuum packaging works to elimi-
nate freezer burn and slow food spoilage, you are
now able to take advantage of buying food in bulk
without the threat of food waste.
Vacuum packaging with the our appliance remo-
ves up to 90% of the air from the package. This will
help keep food fresher up to 5 times longer than
under normal circumstances. Dry foods like pasta,
cereals and fl our will stay fresh from start to fi nish. Plus vacuum packaging prevents weevils and other
insects from infesting dry goods. Package only the
freshest foods possible.
However, please keep in mind that not all foods be-
nefi t from vacuum packaging.
Never vacuum pac-
kage garlic or fungi like mushrooms. A dangerous
chemical reaction takes place when air is removed,
causing these foods to be dangerous if ingested.
Vegetables should be blanched before packaging
to kill any enzymes that may cause deterioration of
out-gassing when vacuumed.