USE
Close and lock the cover and press the vacuum button� The appliance extracts the air and seals the
bag� Release the cover by pressing the buttons on the sides of the appliance�
FOOD SAFETY
IMPORTANT! Vacuum packaging is not a substitute for refrigerated/frozen storage� Delicate foods
must be refrigerated or frozen after vacuum packaging�
Vacuum pack fresh food to extend the shelf life� Vacuum packaging cannot prevent degradation,
it only slows it down� Vacuum packaging does not prevent mould growth� Disease-causing
microorganisms can also grow in oxygen-poor environments and may require other measures to be
eliminated�
TIPS
Cooking, thawing and heating: Allow the food to simmer in water in the vacuum bag (max� 75°C), it
preserves the avours and helps with the washing up�
Always puncture the vacuum bag before heating in a microwave, otherwise the bag may burst�
IMPORTANT! Thaw perishable foods in the refrigerator or microwave, not at room temperature�
Meat and sh
Let meat and sh be in the freezer for 1-2 hours before vacuum packaging� This helps to maintain the
juices and shape and makes sealing easier�
If you do not have the possibility to freeze foods, place a piece of paper towel between the food and
the opening, below the sealing area� The paper towel remains in the bag to absorb moisture during
packaging�
Cheese
Vacuum pack cheese after each meal� Use a bag that is longer than necessary, so you can reseal it
several times�
IMPORTANT! Never vacuum pack soft cheeses - risk of growth of anaerobic bacteria�
Vegetables
Blanch vegetables before vacuum packing� This interrupts the enzyme processes that can degrade
the avour, colour and texture� Place the vegetables in boiling water or in a microwave and cook until
they are cooked through but not soft�
Examples of blanching times:
Leafy greens and peas: 1-2 minutes
French beans, sliced squash and broccoli: 3–4 minutes�
Carrots: 5 minutes
Corn on the cob: 7-11 minutes Rinse the vegetables with cold water after blanching, to stop the process�
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