N8WERK V7 Bedienungsanleitung Seite 17

5. Press the Vac Seal / Cancel
button (17). The control lamp lights
up and the device performs the whole
process (vacuuming and sealing)
automatically.
When the control lamp goes out, press
the release buttons and take out the
bag.

Is the fi lm all gone? No problem –
you can order more rolls via our
customer service department or
the website n8werk.com (article
number 02813).
VACUUMING WITH A VACUUM
CONTAINER
The vacuum packing device must be
closed for this process.
1. Place the food in a vacuum container
(not supplied with the device). Leave
enough space from the top edge (at
least 3 cm).
2. Place the lid on the vacuum container
and close it.
3. Plug the end of the vacuum tube (4)
with the plug-on attachment into the
opening for the vacuum tube (8).
4. Plug the end of the vacuum tube
with the suction attachment into
the vacuum valve on the lid of the
container.
5. Press the Vacuum button (13) to start
the vacuum process.
The vacuum process stops
automatically. The air has been
removed from the container and the lid
can no longer be opened.
To release the vacuum in the container,
all you need to do is carefully lift up the
vacuum valve.
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WHAT YOU SHOULD NOTE
Please Note!
■ Vacuum packing is NOT a substitute
for preserving and cannot reverse food
spoilage. However, it can slow down
any deterioration in quality.
■ Vacuum packing is NOT a substitute
for chilling or freezing. All perishable
foodstuffs which need to be chilled
must also be chilled or frozen after
vacuuming.
○ The vacuum packing process extends
the shelf life of foodstuffs by removing
most of the air from the sealed
container or bag. This reduces the
oxidation which has an adverse effect
on the nutritional value, fl avour and
overall quality.
○ Removing air can also inhibit the
growth of micro-organisms which
may cause problems under certain
conditions. But you should also note
other factors here because some
of them can continue to grow even
without air (yeast, anaerobic bacteria).
○ The temperature is crucial for storing
food as safely as possible: at least 4°C
(40°F) or below, but it is better to freeze
the food at -17°C (0°F).
○ For long-term storage, vacuum packed,
perishable foodstuffs should always
be frozen and stored in the fridge after
defrosting.

Vacuum packing also protects
non-foodstuffs from oxidation,
corrosion and moisture – ideal
for emergency kit when camping,
hiking, on a sailing boat etc.
EN
17
13.04.2021 10:39:16 13.04.2021 10:39:16