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Rommelsbacher VAC110 Manual

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11 Tips for vacuum sealing
• For dry food with tapered ends or sharp edges, like pasta, pad the edges with paper towels to prevent
perforating the bag.
• In order to avoid the suction of liquids when vacuuming very moist food (like e. g. meat or blanched
vegetables) you can additionally wrap it in cling film or freeze them for some time before storing
them by using the vacuum sealing method.
• Once perishable food has been packed, place it in the fridge or freezer immediately.
• Place the packs of vacuum-sealed food carefully in the fridge or freezer so that the food will cool
rapidly to a low temperature.
• After opening tinned food or food that has been factory vacuum-sealed, it can be vacuum-sealed
again.
• Perishable food stuffs (like e.g. minced meat or poultry meat) must be consumed within their `use by`
date, shown on the original package in any case.
• Once you have warmed up or defrosted perishable food, it must be eatenconsumed or processed
immediately.
• Do not eat perishable food if it has been left at room temperature for many hours.
• Vacuum sealing extends the storage time of dry food. Food which has a high fat content becomes
rancid due to its contact with oxygen. Vacuum sealing extends the shortage time of food like nuts,
coconut flakes, or cereal products. Store in a cool, dark place.
• Fruit and vegetables like e. g. apples, bananas, potatoes etc. should be pealed prior to vacuum-
sealing.
• Soft foods and food with a delicate structure (like fish, berries etc.) must be pre-frozen for several
hours before they can be vacuum-sealed and placed in the freezer.
• Vegetables like broccoli, cauliflower and cabbage should be blanched prior to vacuum-sealing.
• There are many non-food products which can be vacuum-sealed, such as camping equipment
including matches, first aid kits and clean, dry clothes. Also, you can extend the storage time of pipe
tobacco. Silverware and collections can also be vacuum-sealed to protect the items against oxidation.
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