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HINWEIS:
Die Angaben in der Tabelle sind Richtwerte. Die
tatsächliche Lagerzeit ist abhängig von der Quali-
tät der Lebensmittel.
Lieferumfang
1 Vakuumierer
10 Profi-Frischhaltebeutel á 22 x 30 Zentimeter
8 Profi-Frischhaltebeutel á 28 x 40 Zentimeter
Auspacken des Gerätes
1. NehmenSiedasGerätausseinerVerpackung.
2. EntfernenSiesämtlichesVerpackungsmaterial,
wie Folien, Füllmaterial, Kabelhalter und Karton-
verpackung.
3.PrüfenSiedenLieferumfangaufVollständigkeit.
HINWEIS:
Am Gerät können sich noch Staub oder Pro-
duktionsreste befinden. Wir empfehlen Ihnen,
das Get wie unter „Reinigung“ beschrieben zu
säubern.
Teilebeschreibung
1 TasteVACUUM+SEALCANCEL
2 TasteFOOD
3 Taste PUMP
4 Leuchtdiode
5 Taste SEAL
6 Verschluss
7 Schwedraht
8 Dichtung
9* Aufbewahrungsfach optionaler Schlauch
10* Taste (Saugfunktion Schlauch)
11* Schlauchanschluss
12 Entriegelung
13 Dichtung
14 Vakuumkammer
* Positionen 9, 10 und 11 nur für optionales Zube-
hör!
Funktion der Schalter
VACUUM+SEAL - CANCEL
• Vakuumierenundverschweißenwerdenin
einem Arbeitsgang durchgeführt.
• DrückenSiedieTasteerneut,umeinenVor-
gang abzubrechen (CANCEL).
Tabelle Richtwerte für die Konservierung
Lagerung Lebensmittel
Lager-
temperatur
Einfache
Aufbewahrung
Vakuum–
verpackt
gekühlt
Rohes Fleisch 5±3°C 2 ~ 3 Tage 8 ~ 9 Tage
Frischer Fisch oder
Meeresfrüchte
5±3°C 1 ~ 3 Tage 4 ~ 5 Tage
Gekochtes Fleisch 5±3°C 4 ~ 6 Tage 10 ~ 14 Tage
Gemüse 5±3°C 3 ~ 5 Tage 7 ~ 10 Tage
Früchte 5±3°C 5 ~ 7 Tage 14 ~ 20 Tage
Eier 5±3°C 10 ~ 15 Tage 30 ~ 50 Tage
gefroren
Fleisch - 16 ~ - 20°C 3 ~ 5 Monate > 12 Monate
Fisch/ Meeresfrüchte - 16 ~ - 20°C 3 ~ 5 Monate > 12 Monate
8


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