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TECHNISCHE ANGABEN
Modell-Nr. VS5550, Typ 571
Produktbezeichnung Vakuumiergerät
Spannung/Frequenz 220–240 V~/50 Hz
Leistung 130 Watt
Abmessungen ca. 40 x 9,5 x 19 cm
Gewicht ca. 2,15 kg
Technische Änderungen vorbehalten.
s
AUFBEWAHRUNGSZEITEN
Aufbewah-
rungsart
Lebensmittel Temperatur
normale
Aufbewah-
rungszeit
Aufbewahrungs-
zeit mit Vakuum-
verpackung in
Solis-Behältern
oder Beuteln
Kühlschrank
rohes, rotes
Fleisch
562 °C 2–3 Tage 8–9 Tage
rohes, weisses
Fleisch
562 °C 2–3 Tage 6–9 Tage
Wild 562 °C 2–3 Tage 5–7 Tage
Salami, aufge-
schnitten
562 °C 4–6 Tage 20–25 Tage
Weichkäse 562 °C 5–7 Tage 14–20 Tage
Hartkäse 562 °C 15–20 Tage 25–60 Tage
Frischfisch
Meeresfrüchte
562 °C 1–3 Tage 4–5 Tage
gekochtes
Fleisch
562 °C 3–5 Tage 10–15 Tage
Gemüse 562 °C 1–3 Tage 7–10 Tage
Obst 562 °C 5–7 Tage 14–20 Tage
Eier 562 °C 10–15 Tage 30–50 Tage
Gefrierschrank
Fleisch −1862 °C 3–5 Monate > 1 Jahr
Fisch −1862 °C 3–4 Monate > 1 Jahr
Meeresfrüchte −1862 °C 3–5 Monate > 1 Jahr
Aufbewah-
rungsart
Lebensmittel Temperatur
normale
Aufbewah-
rungszeit
Aufbewahrungs-
zeit mit Vakuum-
verpackung in
Solis-Behältern
oder Beuteln
Raum-
temperatur
Brot 2562 °C 1–2 Tage 6–8 Tage
Biskuit 2562 °C 4–6 Monate > 1 Jahr
Mehl 2562 °C 4–5 Monate > 1 Jahr
Nudeln/Reis 2562 °C 5–6 Monate > 1 Jahr
Erdnüsse
Hülsenfrüchte
2562 °C 3–6 Monate > 1 Jahr
Medizinisches
Material
2562 °C 3–6 Monate > 1 Jahr
Tee 2562 °C 5–6 Monate > 1 Jahr
Kaffee,
gemahlen
2562 °C 2–3 Monate > 1 Jahr
2726
14


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