Concept VA0020 Bedienungsanleitung Seite 59

EN
DESCRIPTION OF THE DEVICE
Yeast - yeast cells need water, sugar and an appropriate temperature to proliferate. They can survive in air as well as
without air. Refrigeration is required to slow down the growth of yeast cells. Freezing inhibits their growth completely.
1. Safety switch
2. Lid buttons Bacteria - the growth of bacteria can be significantly reduced at temperatures of 4 ºC or less. Freezing to -17 ºC does
not kill microorganisms, but inhibits their growth and proliferation. In the case of long term storage of perishable food
3. Suction opening
always freeze the food while using the vacuum packaging technology. Once defrosted, keep the food refrigerated at
4. Sealing strip
low temperatures.
5. Vacuum chamber
6. Bottom gasket
CAUTION:
7. Top gasket
Vacuum packaging is not intended as a substitute to canning. Vacuum packaging is able to slow down the processes
8. Sealing element
causing deterioration of food. Perishable food that needs to be frozen or stored in the refrigerator must be kept at the
same temperature after vacuum packaging.
TIPS FOR VACUUM PACKAGING AND RE-HEATING OF FOOD
Defrosting and re-heating of vacuum packed food
Always defrost food in the refrigerator or in the microwave. Do not defrost perishable food at room temperature.
Never defrost food in canisters in the microwave.
When re-heating food packed in bags always cut off one corner of the bag before placing the bag in the microwave.
OPERATING INSTRUCTIONS
Do not re-heat bones and fatty food in bags in the microwave, as this will prevent the possibility of overheating. It is
The process of production of bags from Concept Fresh rolls - VB2203, VB2806
recommended to heat these types of food by placing the food in water and gently heating through at a temperature
of about 75 °C.
1. Connect the unit to the mains.
2. Unwind a section of the foil you will need for storing of your food and cut it off with scissors, adding approx. 10
Vacuum packaging of meat and fish:
For best results, put the meat or fish in the freezer for 1 or 2 hours before vacuum packaging. Afterwards, use a bag cm in length to allow for sealing and bag shrinkage (Fig. 1). If you wish to reuse the bags, add about 1.5 cm for
from a foil roll designed for vacuum packaging of food. This will help the food keep its juice and shape. each use so that the bag can be resealed after cutting off the seal. Both ends are to be cut perpendicular to the
longitudinal edge of the roll.
If you cannot pre-freeze the food, place a folded towel between the meat and the top part of the bag. Keep this paper
3. Open the lid of the unit and insert one of the cut edges into the unit, so that the edge of the foil touches the gasket
towel in the bag to absorb excess moisture and juices escaping during the process of vacuum packaging. Make sure
of the seal vacuum chamber (6). The bag must not overlap into the vacuum chamber (5) (Fig. 2).
the towel does not overlap to the sealing area.
4. Close the lid and press it down firmly on both sides (Fig. 3). The unit turns on when snapped shut. Once the bag
is sealed, the unit automatically turns off. Open the lid by pressing the grey buttons on the sides of the appliance
Note: Beef may become dark after vacuum packaging. This occurs due to the removal of oxygen and it does not
(Fig. 4).
indicate deterioration of the food.
Vacuum packaging of hard cheeses:
To keep cheese fresh as long as possible, vacuum pack after each opening and use. Prepare a long bag from the
foil roll so that you always have 2.5 cm of the bag for each reopening and repacking of the bag. In addition, leave a
standard space of 7.5 cm between the contents of the bag and the seal. You can also pack the cheese in a canister.
IMPORTANT: Never use vacuum packaging for soft cheeses.
Fig. 1
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Fig. 2
8
5 4
Fig. 3
EN
7 1
3 2
Fig. 4
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