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Sous vide, les liquides commencent déjà à se
mettre en ébullition à basses températures. De la
vapeur s'échappe alors, ce qui peut provoquer des
anomalies de fonctionnement de l'appareil.
Veillez à ce que la température de départ des
aliments à mettre sous vide soit aussi faible que
possible, dans le meilleur des cas, comprise
dans une plage de 1 à 8 °C.
Ne mettez jamais sous vide des liquides dans le
sachet sous vide avec le niveau de vide maximal.
Recommandation : pour la mise sous vide de
liquides dans le sachet sous vide, utilisez le
niveau de vide 2.
Surveillez attentivement le processus de mise
sous vide. Une légère formation de bulles lors
de la mise sous vide de liquides est normale.
Soudez le sachet prématurément, dès que la
formation de bulles s'accentue visiblement.
Conseil : vous pouvez également mettre sous
vide les liquides dans des récipients sous vide
rigides du commerce. Utilisez alors le niveau de
vide 3. N'utilisez à cet effet pas de bouteilles en
plastique ou d'autres récipients qui se
contractent lors de la mise sous vide externe.
Protection de l'environnement
Elimination écologique
Eliminez l'emballage en respectant
l'environnement.
Cet appareil est marqué selon la directive
européenne 2012/19/UE relative aux appareils
électriques et électroniques usagés (waste
electrical and electronic equipment - WEEE).
La directive définit le cadre pour une reprise et
une récupération des appareils usagés
applicables dans les pays de la CE.
5


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