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37PORTUGUÊS
Alimentos líquidos
Se durante o funcionamento se
pressionar o botão , o ciclo para e é
executada imediatamente a soldadura
do envelope. Este procedimento deve
ser utilizado se se embalam produtos
líquidos que durante o ciclo de vácuo
podem entrar em ebulição.
Nota: Periodicamente o aparelho
executa em modo automático um
ciclo de recondicionamento (ver
cap. 6.5) durante o qual piscam
os botões e .
Deixar executar o ciclo sem
intervir no aparelho até que os 2
botões parem de piscar.
Conforme o alimento a embalar recomenda-se de congurar o nível de vácuo como
indicado na tabela:
Nível de vácuo
Utilização
Embalar, dividir em porções sem a criação de vácuo.
1)
Embalar, dividir em porções alimentos especialmente
delicados (salada, tomates, etc.) com nível mínimo de vácuo
(MÍN).
- Embalar, dividir em porções alimentos delicados (verduras
cozidas, fruta, carnes tenras, massa) e alimentos líquidos
(sopas, cremes, molhos).
- Marinar em envelope.
- Cozer sob Vácuo (SousVide) alimentos delicados (ex:
peixe) com nível médio de vácuo (MÉD).
- Embalar, dividir em porções alimentos sólidos (verduras
cruas, queijos de massa dura, fatiados).
- Cozer sob Vácuo (SousVide) alimentos sólidos (ex:
carnes, batatas, cenouras, etc.) com nível máximo de vácuo
(MÁX).
1)
Com esta função gera-se, de qualquer modo, uma mínima depressão no interior do envelope.
37


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