Manual ProfiCook VK 1146 (page 37 of 66) (English, German, Dutch, French, Italian, Polish, Spanish)

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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 jewellery, or clothes and matches

for the next boat trip.

The following regulations and notes will help you, espe-

cially 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 texture.

• 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 operation and

needs to cool down one minute before sealing the next

bag.

• When peeled beforehand, fruits and vegetables 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 humidity.

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 vacu-

um-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 immedi-

ately after it has been packaged. If necessary, use shock-

freeze function.

• Do you want to freeze liquid food, such as soup, in a vac-

uum 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 tem-

peratures of 80 °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 con-

tainer.

- Heat the bag, using a maximum of 50 % microwave

power.

- Only heat the bag to low or medium temperature.

- Never heat using grill or convection function.

• Dispose of bags that were used for storing raw meat, sh

or greasy stuff. You may wash other bags by hand and

re-use.

Bags are available in sizes of 22 x 30 cm or 28 x 40 cm.

Foil rolls are available in the size 28 x 600 cm.

Table – Standard preservation values

Storage Food Storage temperature Common storage Vacuum-sealed

Cooled

Raw meat 5 ± 3 °C 2 ~ 3 days 8 ~ 9 days

Fresh sh or seafood 5 ± 3 °C 1 ~ 3 days 4 ~ 5 days

Cooked meat 5 ± 3 °C 4 ~ 6 days 10 ~ 14 days

Vegetables 5 ± 3 °C 3 ~ 5 days 7 ~ 10 days

Fruits 5 ± 3 °C 5 ~ 7 days 14 ~ 20 days

Eggs 5 ± 3 °C 10 ~ 15 days 30 ~ 50 days

Frozen

Meat - 16 ~ - 20 °C 3 ~ 5 months > 12 months

Fish / Seafood - 16 ~ - 20 °C 3 ~ 5 months > 12 months

NOTE:

The values in the table are for reference only. The actual

storage life depends on the food quality.

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ProfiCook VK 1146 Manual

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