688130 nl-en ma 2016
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EN
13. Fill a bag about 2/3 full with water, seal the end (don’t vacuum). Freeze the bag and use for ice in the
cooler, or ice packs for sports injuries.
14. Many foods are sold pre-packed in commercial vacuum bags such as cheese and deli meats.
Now, you can maintain the taste and freshness of these foods, by re-packaging with the vacuum sealer
bags after the commercially packed bags have been opened.
15. Panty items such as flour, rice, mixed for cakes and pancakes, all stay fresher longer when vacuum
packed. Nuts and condiments maintain their flavor while rancidity is kept out.
16. For objects with sharp points and edges, such as bones or dried pasta, pad the edges with paper
towels to keep them from puncturing the bag.
17. There are many non-food uses for vacuum packing. Keep camping supplies such as matches, first aid
kits and clothing, clean and dry. Keep flares for auto emergencies ready. Keep silver and collectibles
untarnished. The main function of this appliance is to store a wide kind of foods for freshness, longer,
flavor and convenience. In general, vacuum packaging keeps food fresh up to three times as long as
other traditional food storage methods. Once this appliance as an indispensable part of your life,
it will less food spoilage and save more money.
a) Cook in advance to vacuum seal and store individual portions or entire meals. This vacuum bag is
not recommended for microwave or boil-in-bag cooking, please use the general cooking method to
re-heat the vacuum-sealed foods.
b) Prepare foods in advance for picnics and camping trips or barbecues.
c) Eliminate freezer burn.
d) Package foods, such as meat, fish, poultry, seafood and vegetables to freeze or refrigerate.
e) Package dry foods, such as beans, nuts, and cereals to store longer.
18. It’s ideal to prepackage ingredients as well as individual portions for the health-conscious, such as
weight-conscious or those on diets or nutritional regimes with special requirements.
19. This system can also be used to store and protect other items: valuable items, such as photos, important
documents, stamp collections, book collections, jewellery, cards, comics etc.; hardware items, such as
screws, nails, studs and bolts; medicines, band-aids and other first-aid items, etc..
Note:
After finished the vacuum work, please always let the machine cover open, don’t fasten the cover,
it will deform the form gaskets and affect the machine function.
FOOD STORAGE AND SAFETY INFORMATION
This Vacuum Sealer will change the way you purchase and store foods. Once you are accustomed to
vacuum packing, it will become an indispensable part of your food preparation. When preparing and
vacuum packing foods using your vacuum sealer, there are certain procedures that must be followed to
ensure food quality and safety. Review this section carefully for you protection:
1. Chemical reactions in the food to air, temperature, moisture, and enzyme action, growth of
microorganisms or contamination from insects will cause food spoilage.
2. The main element to cause food to lose nutritive value, texture, flavor, and overall quality is oxygen in
the air. Most micro-organisms growth relies on air, for it will carry moisture into and out of foods unless
they are protected with moisture-proof packing. Frozen foods being exposed to freezer air will result in
freezer burn.
3. The vacuum seal packing removes up to 90% of the air from the package. It’s approximately 21%
oxygen in the air, so 90% air removal leaves a 2% to 3% residual oxygen level in vacuum-sealed foods.
When the oxygen level is at or below 5%, as you know, most microorganisms are inhibited from growth
4. In general, there have three categories microorganisms: mold, yeast and bacteria, they are present
everywhere, but only under certain conditions they can cause problems.
5. In a low oxygen environment or in the absence of moisture, mold can’t grow; In moisture, sugar and
a moderate temperature circumstance, yeast can grow with or without air. Refrigeration will slow the
growth of yeast and freezing stops it completely; Bacteria can grow with or without air.
6. One of the extremely dangerous type of bacteria is clostridium botulinum, and they can grow under the
right conditions without air: in the temperature range of 4ºC to 46ºC. Conditions for growth are foods
lacking acid, low oxygen environment and temperatures greater than 4ºC for extended time.