Manual ProfiCook VK 1080 (page 47 of 98) (English, German, Dutch, French, Italian, Polish, Spanish)

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Airtight packaging accommodates for that. Approx.

90% of the air will be removed from the sealing

bag. For that reason the storage life of vacuum-

sealed food is prolonged ve fold in comparison

to traditional storage methods. Furthermore,

freshness and avor of the food are retained for a

longer time.

That allows you to portion and pack a variety of

food and ready meals as desired.

Even hard food, such as nuts or beans, as well

as non-food items that need to be protected from

humidity, may be sealed. Not to forget coins or

silver jewelry, or clothes and matches for the next

boat trip.

The following regulations and notes will

help you, especially if you have never used a

vacuum sealer before.

• Wash your hands and clean the accessories

beforehand.

• The sealing bag should be approx. 8 cm longer

than the items to be sealed.

• Do you have loose items, such as herbs, and

want to cut and reseal the bag? Calculate extra

material of approx. 2 cm.

• Calculate another extra 5 cm, if you want to

freeze the items afterwards, because aqueous

liquids might expand when subjected to low

temperature.

• Only use textured foils for creating a vacuum.

Such as ribbed, honey-comb or diamond tex-

ture.

• Keep the area around the sealing seam dry

and clean. Avoid creasing. The seam at these

spots might otherwise become permeable!

• The appliance features a short-time duty and

needs to cool down one minute before sealing

the next bag.

• When peeled beforehand, fruits and vegeta-

bles last longer.

• Cabbage, such as broccoli and cauliower,

must be blanched beforehand, as they release

gas when inside the packaging.

• Different items, such as meat, may contain hu-

midity. Place such items together with a kitchen

paper towel inside the bag.

• If sharp edges are likely to damage the bag

(e.g. bones), wrap such items in kitchen paper

beforehand.

• Liquids in the bag may only be sealed but

not vacuum-sealed, because liquid could be

sucked in. For that, squeeze out the air rst.

• Liquids could be sucked in by the vacuum

pump. When sealing liquids, use the SEAL

function only.

• Once food has been packaged, it is to be

frozen or stored at a cool place.

• Use waxed or greaseproof paper to separate

items that are likely to stick to each other when

frozen.

• Place food, that is to be frozen, into the freezer

immediately after it has been packaged. If

necessary, use shock-freeze function.

• Do you want to freeze liquid food, such as

soup, in a vacuum bag? Freeze the liquid

inside a bow. Then remove the bowl and seal

the frozen item inside a bag.

• Do you want to re-open the bag again? Use

scissors to cut along the sealing seam.

• You may heat the bags in a pot. But do not

exceed temperatures of 90°C.

• If you want to heat the bags inside the micro-

wave, please note:

- Most liquids expand when being heated.

Use a folk to pierce the bag beforehand.

- Place the bag into a microwave-safe bowl

or container.

- Heat the bag, using a maximum of 50%

microwave power.

- Only heat the bag to low or medium tem-

perature.

- Never heat using grill or convection

function.

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ProfiCook VK 1080 Manual

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