General Hints For Vacuum Seal Packing And Sealing - Westfalia Laser 2000 Bedienungsanleitung

General Hints for Vacuum Seal Packing and Sealing

 Do not vacuum-seal powdery food, liquids or food containing grease and
moisture. Powder/liquid could be drawn into the unit.
 Before vacuum-sealing, remove the air inside the bag by straightening the
bag as far as possible, so the suction pump will not work needlessly for
long time.
 Do not vacuum-seal spiky or sharp-edged objects or foods with spiky
bony/bones and spiky edges such as rice, pasta etc.
 If you want to vacuum seal soft food such as very ripe berries, airy-baked
cakes or fancy cakes etc. first, freeze the foods and then vacuum-seal. By
doing this, the foods will keep their originally shape.
 First, blanch vegetables and freeze in small portions and then vacuum-seal
the vegetables. By blanching the vegetables they cannot emit gases during
storage.
 Pre-freeze foods that have excess liquid or moisture before vacuum
packaging.
 Before vacuum-sealing meat or fish, use a paper towel to completely dry.
This is important to avoid liquids to be sucked into the unit because of the
powerful suction pump.
 If you want to freeze and vacuum seal food such crepes, tortillas or
hamburger patties, place parchment paper between the pieces. This way it
will be more convenient to remove the single pieces.
General Hints for the Food used
 Preferably use fresh fruit or vegetables. First, wash fruit/vegetables
thoroughly and cut out blemishes.
 Fruit and raw vegetables should be peeled before vacuuming. This will
extend their shelf lives.
 Do not re-freeze food that has been thawed before.
 Allow frozen food to thaw in the refrigerator and do not thaw at room
temperature.
 Please note that airtight sealed nuts, chips and cerealies will last longer if
they are stored in a dark and cool place.
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Operation
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