Manual Unold 48040 (page 28 of 112) (English, German, Dutch, French, Italian, Polish, Spanish)

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Stand 4.3.2020

If you need foods more frequently, we recommend vacuum packing in the con-

tainer. Meat, for example Sauerbraten, can be marinated much more quickly in

the vacuum container, since the effect of the vacuum causes the marinade to

penetrate the meat more quickly and more thoroughly.

But it can also be used to keep lettuce fresh longer (in this case, place a paper

towel in the container before putting in the lettuce and vacuum packing).

To avoid container damage, never place the container the freezer compartment.

You should allow foods to cool first before vacuum sealing them in the contain-

er. Exposing the container to excessively low (below -18°C) or excessively high

(above 100°C) temperatures can result in damage to the material.

The bags are ideal for vacuum packing meat or fish; complete meals can also be

packaged in portions so that they keep longer.

Please note that if the food to be vacuum packed is moist, it should be partially

frozen first, since otherwise the liquid can run out during vacuum packing, which

would prevent a vacuum from forming.

Also, make sure that no liquid, fat, etc. is in the vicinity of the bag’s seal, since

this will also prevent a vacuum from forming.

Tip: Before filling fold over the bag to the outside, then put the food in the bag

and then fold over the edges back into the original position. Thus the sealing

seam always remains clean!

By the way, you can vacuum seal other things than just food. Old photographs,

stamps, documents or silverware can be vacuum packed to protect it from dam-

aging effects of the environment.

Bags with vacuum packed food can be heated directly in the microwave. In this

case, punch a small hole in the bag so that the pressure can escape. To heat

foods in the container, the lid first has to be opened briefly. We recommend that

you do not reuse bags that have been used for heating foods.

Naturally the vacuum packed bags are ideally suited for „sous-vide“ cooking.

„Sous-vide“ cooking is a form of low-temperature cooking in which vacuum-

packed food, such as meat, vegetables or fish is slowly and extremely gently

cooked at constant low temperatures in a water bath. By the way the suitable

appliance in our product range for this purpose is the Sous-Vide Stick 58915.

Please note, however, that vacuum packed foods also have to be stored prop-

erly. Perishable goods, for example, have to be cooled even if they are vacuum

packed. Please do not vacuum pack garlic or mushrooms. Vacuum packing of

these foods causes a chemical reaction, which can result in spoilage.

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Unold 48040 Manual

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