Hyundai BS 221, Инструкция по эксплуатации

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ENG - 22
SEALING A fILLED BAG wIThOUT VACUUM ACTION:
Make sure no food or liquid remains in the top portion of the bag where the seal will be
made. This may interfere with the effectiveness of the seal.
Place the open end of the bag over the sealing wire, making sure that the bagging material
is flat, with no creases along the line of the seal.
Close the lid and press down on both sides of the lid. until the green ‘ Seal ’ light goes out.
NOTE: Remove the bag from the wire immediately after the green ‘Seal’ light goes off. If the bag
starts to cool it may stick to the wire and create a hole in the seal when pulled off the wire.
VACUUM SEALING:
Place the item to be stored inside the bag. Do not fill completely. Allow a margin of 2to 3
inches between the item and the open end of the bag. Make sure that the sealing area is
free from liquid or food particles. Place the open end of the bag over the sealing wire and
insert the vacuum nozzle completely inside the bag.
NOTE: The bottom layer of the bag should be under the nozzle and the top layer of the bag
should be over the nozzle.
Close the lid and press lightly with your left hand on the left side of the lid to activate the
vacuum motor. Only the red ‘Vacuum’ light will illuminate. The air will be extracted from the
bag. Do NOT press down on the middle or right side of the lid, this will block the flow of air.
When the air extraction is complete, continue to press the left side of the lid and press your
right hand down firmly on the right side of the lid . A Second click will be heard and the green
“SEAL” indicator will light up. When the ‘ Sea’ light goes out, the bag is sealed.
NOTE: It is not advisable to extract air from bags containing liquid. The liquid can easily be
drawn into the working mechanism and cause damage.
‘BOIL-IN-BAG’ REhEATING:
Foods cooked with the boil-in-bag method retain a high level of flavor and nutrients. As an
added precaution, it is recommended that food in a f bag be placed inside a second, larger bag
and vacuum sealed before cooking , boil –in-bag cooking is great for vegetables, fruits, cassero -
les, soups, slews, and fish.
Put the bag in boiling water and bring to a boil again. Do not cover .Do not puncture.
Reduce heat and maintain low boil.
Cooking time is measured from the second boil. The time taken to cook will be reduced by
approximately one third compared with the usual cooking methods. Do not boil for longer
than approximately 20 minutes. Foods can be cooked straight from the freezer, but it is
recommended that large quantities are defrosted prior to cooking.
MICROwAVE COOKING :
Place bag on a microwave safe plate or dish.
Puncture bag several times with a fork to allow steam to escape during microwave cooking.
Consult your microwave instruction booklet on heating commercially prepared boil boil-in-
bags for times.
hINTS AND TIPS.
Boil-in-bag foods retain their flavor, the saucepan remains cleaner, cooking odors are redu -
ced, and it saves energy.
The vacuum removes the air from the bag, prolonging storage life, and retaining food color. It
also saves space in the freezer or cupboard.
To achieve an efficient seal, ensure that the area to be sealed is completely clean and dry.
Also ensure that there are no creases or wrinkles in the bag which would prevent a perfect
seal.
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