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DESCRIPTION OF THE SPECIAL PREPARATIONS
Marinade
By vacuum-sealing the taste of the marinade is greatly intensified, since flavours do not
oxidize. The herbs and spices can work directly and in a very concentrated form on the food.
Marinate your food as in your usual manner but in the vacuum bags and then vacuum seal
it with the vacuum drawer. With this special preparation you can reach extra taste in a while
with less seasoning. (eg.: ideal for Meat or Fish Marinade)
Infusion
Fill the vacuum bag with cold liquids (at refrigerator temperature 3-4 °C) and the aromas/
seasonings that have to infuse the flavours.
Running an infusion cycle the aromas penetrate quickly inside the liquid thanks to a
dedicated sequence of vacuum extractions in the chamber. Vacuum infusions take the
shortest amount of time and tend to create less bitter, more aromatic and delicate infusions.
With this special preparation you can reach more aromatic and delicate infusions. (eg.: Spicy /
Aromatic Oil; Fruit juices and coulis; Syrups and concentrates)
Maturation
This cycle allows to submit pieces of beef at the pressure of a sequence of vacuum phases in
order to break down the meat’s connective tissue, making it more tender. You can also add
spices, herbs, oil and other ingredients.
Insert pieces of fresh meat in the vacuum bags and start the special cycle. The sequence of
vacuum phases makes an action that helps to break the connective tissues.
The more the food stays in vacuum conditions and the better the maturation works. Keep
the bags between 2 to 5 days t a fridge temperature between 0-2°C. (eg.: Piece of meat or
preparation of salted meat, thin slices of beef)
SEALING MODE
A perfect seal is essential in order to maintain the vacuum conditions in the bag.
This can be identified by a clearly visible seal with no sign of any burns. The machine by
default is set to the medium sealing level which is the most commonly used and suitable for
traditional vacuum bags.
Moreover, check the effectiveness of the seal: after sealing, it must not be possible to pull the
edges of the bag apart. If this is not the case, transfer the food into another bag and repeat
the vacuum packing procedure.
For optimum management of bags and food contained in them, write the packing date and contents on
the space provided above the seal and return it to the refrigerator or freezer.
SEALING ONLY.
NO PRESERVATION EFFECT
CLOSE BAGS
PACK DELICATE PRODUCTS
REPACKAGE PRODUCTS SUCH AS CHIPS, BREAD AND BISCUITS
MINIMUM VACUUM.
FOR THE PACKAGING OF DELI
CATE PRODUCTS
PRODUCTS SENSITIVE TO PRESSURE SUCH AS SALADS, STRAWBERRIES AND BERRIES
PRODUCTS SENSITIVE TO LOSS OF VOLUME, SUCH AS MOUSSE, WHIPPED CREAM
FRESH CHEESES BRIE, GORGONZOLA
MEDIUM VACUUM.
TO BE USED FOR THE PRESER
VATION OF RAW OR COOKED
PRODUCTS SENSITIVE TO
PRESSURE
SAUCES OR SOUPS (MEAT SAUCE, MINESTRONE SOUP, BARLEY SOUP)
FISH FILLETS
CHICKEN MEAT WITH BONE, RABBIT MEAT WITH BONE
WHOLE CRUSTACEANS (PRAWNS WITH HEAD)
COURGETTES, TOMATOES AND AUBERGINES
MAXIMUM VACUUM.
TO BE USED FOR THE
PRESERVATION OF NON-
DELICATE RAW OR COOKED
PRODUCTS
POTATOES AND CARROTS
MEAT
VEGETABLES IN OIL
SLICES OF CHEESE
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