Hippo ZAH01-VS Bedienungsanleitung Seite 3

For best result in extending the life of foods, it is important to vacuum package foods that are fresh. Once food has begun to deteriorate,
vacuum packaging may only slow the deterioration process. Vacuum sealing cannot prevent the growth of mold. Other disease
causing microorganisms can still grow in low oxygen environments and may require further measures to be eliminated.
Food Preparation Hints and Tips for Air-tight Vacuum Sealing
Cooking, Thawing and Reheating – Simmering in a vacuum bag helps food retain its flavor and it helps with the clean up as well. No
dirty saucepans... When reheating foods in the microwave using your vacuum bags, always puncture open the bag to allow hot air to
escape. You can also reheat foods in the vacuum bags by placing them in water at a low simmer below 170°F (75°C).
IMPORTANT : Always thaw foods in either refrigerator or microwave – do not thaw perishable foods at room temperature.
Preparation Hints for Meat and Fish :
Try pre-freezing meats and fish for 1-2 hours before vacuum pakaging. This helps retain the juice and shape, and provides for a better
seal.
If you can't, place a folded paper towel between the food and top of the bag, but below seal area. Leave paper towel in bag to absorb
excess moisture and juices during vacuum packaging process.
Preparation Hints for Cheeses :
Vacuum package cheese after each use. If you make your bag just a little longer than needed, you can re-seal the bag after each use.
IMPORTANT : Due to the risk of anaerobic bacteria, soft cheeses should never be vacuum packaged.
Preparation Guidlines for Vegetables :
Blanching is a process that should be done before vacuum packaging vegetables. This process stops the enzyme action that could
lead to loss of flavor, color and texture. To blanch vegetables, place them in Simmering water or in a microwave until they are cooked,
but still crisp. Blanching times can range from 1 to 2 minutes for leafy greens and peas ; 3 to 4 minutes for snap peas, sliced zucchini
or broccoli ; give your carrots about 5 minutes ; and 7 to 11 minutes for corn on the cob. After blanching, immerse vegetables in cold
water to stop the cooking process.
NOTE : All vegetables (including broccoli, Brussels sprouts, cabbage, cauliflower, kale, turnips) naturally emit gases, during storage.
Therefore, after blanching, it's best if they're stored in the freezer.
More on Vegetables :
Vegetables are a great candidate for portion control ; when storing vegetables, try pre-freezing them for 1 to 2 hours, then separate
them into meal portions within your vacuum bags. After they have been vacuum packaged, return them to the freezer.
IMPORTANT : Due to the risk of anaerobic bacteria, fresh mushrooms, onions & garlic should never be vacuum packaged.
Preparation Hints for Powdery Foods :
When vacuum packaging powdery items like flour, it's best to use their original packaging inside of the vacuum bags. The fine powder
could get sucked into the machine and cause enough damage to shorten the life of the sealer.
Preparation Hints for Liquids :
Before you vacuum package liquid such as soup stock, pre-freeze in a casserole dish, loaf pan or ice cube tray until solid. Remove
frozen liquid from pan and vacuum package in the vacuum bags. You can then stack in the freezer. When you're ready to use, just cut
corner of bag and place in either a microwave dish or drop into water at a low simmer, below 170°F (75°C).
Key Features of your New Vacuum Sealer

Most compact design ever.

Wide sealing line prevents air leakage and keeps high vacuum degree for a longer time.
 ''Pulse'' function to stop or continue vacuuming any time you wish, ideal for soft food packaging.

Easy lock system, slightly press the machine to lock.
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