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VACUUM MARINATE
9.
Press this key to create the vacuum and marinate the food using a special container.
The flexible tube (supplied) must be used.
10. Display
11. Lid
12. Open/close lid key
13. Cutter
14. Seal gasket
15. Sealing bar
16. Support feet
17. Power outlet
18. Tube inlet hole
19. Flexible rubber tube
20. Sponge gasket
21. Vacuum chamber
I
Useful information
It is essential to follow some simple rules to optimise and make food storage safe:
•
Be sure to clean your hands, all the utensils and surfaces to be used to cut and vacuum
pack food.
•
Wear food-safe gloves to handle food if possible.
•
Once perishable foods are packaged, refrigerate or freeze immediately. Do not leave
them at room temperature.
•
Vacuum packaging increases the shelf life of dry foods. Foods that have a high fat content
develop rancidity due to oxygen and hot temperature. Store in a cool and dark place.
•
Canned or vacuum-packed foods on an industrial level can be repackaged in a vacuum
after opening them from the original packaging. Follow the instructions for refrigeration
after opening and to store the food after vacuum packing it again.
However, pre-packaged food must be consumed by the expiry date indicated on the original
packaging of the product.
•
Do not defrost foods in boiling water or other heat sources unless they are non-solid
foods (such as creams, soups, juices, etc.).
•
Vacuum packaging increases the life of dried food. Store it in a cool and dark place.
•
Soft foods with a delicate structure (such as fish, berries, etc.) must be pre-frozen for
one night, before vacuum packing them and storing them in the freezer.
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