Peach PH311 - Page 15

15
English
The vacuum process does not function
perfectly
If the heating element
7
becomes over-
heated, the bag may melt. Open the
cover of the vacuum sealer and allow
the heating element
7
to cool down for a
few minutes.
This problem may occur if creases, oil or
other liquids are on the heat seal surface
6
.
Wait 20 seconds after the vacuuming
process is nished before you press the
heat seal button
3
for the next process.
Food product shelf life
Vacuuming removes the air from food prod-
ucts. As a result, oxidisation and bacterial
contamination are prevented.
Storage,
room tem-
perature
Non-
vacuumed
storage
Vacuumed
storage
Raw rice
and pasta
5 - 6 months 12 months
freeze-dried 1 - 2 months 12 months
Coffee / tea 2 - 3 months 12 months
Bread /
bread rolls
2 - 3 days 7 - 8 days
Storage,
chilled
(+5/-2 °C)
Non-
vacuumed
storage
Vacuumed
storage
Game
(meat)
2 - 3 days 30 - 40 days
Beef 3 - 4 days 30 - 40 days
Poultry 2 - 3 days 6 - 9 days
Whole fish 1 - 3 days 4 - 5 days
Raw
vegetables
5 days 18 - 20 days
Fresh fruit 3 - 7 days 8 - 25 days
Boiled pasta 2 - 3 days 8 - 12 days
Storage,
deep-frozen
(-15/-18 °C)
Non-
vacuumed
storage
Vacuumed
storage
Meat, sh,
poultry
6 months 2 - 3 years
Minced
meat
4 months 12 months
Vegetables
8 - 10
months
2 - 3 years
Fruit
6 - 12
months
2 - 3 years
Bakery
products
6 - 12
months
2 - 3 years
Coffee
beans
6 - 9 months 2 - 3 years