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23. You can also use vacuum packing for valuable objects: photos, important docu-
ments, stamp collections, credit cards, comics, screws, nails, medicine, plasters
– everything is perfectly preserved and protected from dirt and moisture when
it's vacuum packed.
•
Note:
After vacuuming, please store with the lid open, never with the lid locked
shut, otherwise the seals will deform and affect the function of the appli-
ance.
VA C UU m i nG f o r f rE Ez Er S t o rAGE
1. Always use the freshest possible foods.
2. Delicate products such as meat, fish, berries etc. should be pre-frozen so that
they are not crushed during vacuuming.
Foods can be frozen for up to 24 hours without freezer burn occuring – this
fact is something we will make use of. Idealy food should be split into portions
before freezing. As soon as they are frozen (after about 24 hours) vacuum them
in SOLIS vacuum bags amd return them to the freezer.
3. If you wish to vacuum pack soups, stews or other liquid dishes, then they must
be pre-frozen, until they have a solid consistency. Idealy this can be done in a
SOLIS container. After vacuuming the container can be put back in the freezer.
4. The same method applies for products with high fluid content. The infiltration
of fluid into the vacuum system can cause damage to the appliance. This is not
covered by the guarantee.
5. If you wish to vacuum and freeze foods without pre-freezing them, the length
of the bag should be 5 cm longer than would normally be required since food
expands when frozen.
6. Fresh vegetables should should be cleaned or peeled and before freezing they
should be blanched in boiling water (or if necessary a microwave oven can be
used ). This ensures that the vegetables remain fresh. After allowing the food
to cool, it can be split into suitable portions and frozen in SOLIS vacuum bags.
7. If you wish to vacuum and freeze meat or fish without pre-freezing them then
we recommend that you line the SOLIS vacuum bag or container with kitchen
roll so that the kitchen rolls will catch any escaped moisture.
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