Menuett 005061, Руководство по эксплуатации

Страница: 28 / 32

EN
28
and makes sealing easier.
• If you do not have the possibility to freeze
foods, place a piece of paper towel between
the food and the opening, below the sealing
area. The paper towel remains in the bag to
absorb moisture during packaging.
Cheese
Vacuum pack cheese after each meal. Use a bag
that is longer than necessary, so you can reseal it
several times.
Vegetables
Parboil vegetables before vacuum packing.
This interrupts the enzyme processes that
can degrade the flavour, colour and texture.
Place the vegetables in boiling water or in a
microwave and cook until they are well cooked,
but not soft. Examples of parboiling times:
• Leafy greens and peas: 1–2 minutes.
• French beans, sliced squash and broccoli:
3–4 minutes.
• Carrots: 5 minutes.
• Corn on the cob: 7–11 minutes.
Rinse the vegetables with cold water after
parboiling, to stop the process.
NOTE:
Vegetables produce gas during storage and should
therefore be stored frozen after parboiling.
Put the parboiled vegetables in the freezer for
1-2 hours and then separate them into suitable
portions. Vacuum pack the vegetables in
portions and put them in the freezer again.
Powder
Powdered foods such as flour should be vacuum
packed by placing the entire package in a vacuum
bag. Otherwise, the powder can be drawn up into
the vacuum sealer and cause damage.
Liquid
Soups and other liquid foods must be frozen
solid in a suitable container prior to vacuum
packing. Take out the frozen liquid from the
container and vacuum pack in a suitable
vacuum bag. The frozen food can be stacked in
the freezer. When cooking, cut off one corner
of the bag and heat in a microwave or let the
entire vacuum bag simmer in water at no more
than 75°C.
CUTTING BAGS
The bag cutter is on the back of the vacuum
sealers and is used to easily cut bags straight
and uniformly. Skew, curved and torn edges can
prevent vacuum bags from sealing properly.
1. Open the bag cutter by pressing the black
handles on each side of the cutting edge,
on the back of the vacuum sealer.
2. Place the bag between the cutting edge and
the base of the vacuum sealer. Press down
the cutting edge so that it locks with a click.
3. Move the blade along the cutting edge to
the other side.
4. Pull out the bag.
Suitable sizes of bags
1. Roll out an suitable length for the food to
be pa 5 cm. Cut the bag to the
required length with the bag cutter. Make
sure to cut straight. Plug in the plug.
2. Open the lid. Place one end of the bag on
the sealing strip. It does not matter if the
material comes on the seal.
FIG. 3
3. Close the lid on the vacuum sealer by
pressing both sides. Check that the lid is
properly closed and will not open. The lid is
properly closed when both sides lock with
a click.