Bedienungsanleitung Bauknecht SVD11 F140 (Seite 8 von 16) (Englisch)

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VACUUM PACKING USING CONTAINERS

(Not included into the product)

Vacuum containers are useful for storing delicate foods which easily crushes, and for storing

liquid foodstuffs.

These containers are not suitable for cooking and to be stored in the freezer. For better

performances it’s necessary to use the specific cycle for containers only. Choose a container

suitable to the vacuum, that can enter the vacuum chamber and that, once inserted, remains

at approximately 1 cm from the closed lid of the packaging machine. Insert the product into

the container and close it.

Filling limits:

SOLID PRODUCTS 100%

BROTHS  INFUSIONS 1/2

VEGETARIAN AND MEAT SAUCES 1/3

CREAMS, CREAMBASED SAUCES 1/4

PRODUCTS BASED ON EGGS OR EGG WHITE 1/6

Note: introduce suciently cold foods; products cooled to 3°C (refrigerator temperature) provide the best

preservation results.

STORAGE OF VACUUM PACKED FOODS

Here are some important rules to follow for perfect results in the kitchen. Do not try to

vacuum pack foods which are already old or nutritionally lacking: you cannot recover quality

which has already been lost. Only vacuum pack fresh, quality produce.

• Food which has been kept at ambient temperature for an excessive period of time or

which has only just been cooked or prepared, loses its initial moisture and properties

(colour, aroma, flavour, etc.). Consequently, it is best to vacuum pack food which has

been chilled at lenght in the refrigerator until its temperature reaches +3/+6 °C (standard

refrigerator temperature).

• When using vacuum bags for raw and cooked foods, remember to distribute food evenly

inside the bags to facilitate removal of air. In addition, do not overfill the bags since

this can interfere with sealing, resulting in bags which are not airtight. In this case the

vacuum would not last: repeat the procedure with a new bag and check the seal has no

openings or damage.

• Fill the bags 2/3 full at most for solid food or 1/3 full in case of liquid food or food rich in

humidity.

• It’s important to dry fruit and vegetables after washing, in order to prevent stagnation of

liquid inside bags or containers. Condensation could decrease the vacuum level once the

bag has been sealed.

• To preserve fresh meat for a prolonged period of time, chill it in the refrigerator for at

least 2 hours.

• As regards fish, first of all wash it thoroughly, scale it and remove the fins, dry it and then,

as with meat, chill it properly before vacuum packing it.

• For mature cheeses, like parmigiano reggiano, pecorino, etc. no preparation is necessary,

while for fresh cheeses, wrap them in cling film or use a vacuum container to prevent

them being squashed.

• For cold cuts in containers and in vacuum packed bags, no particular preparation is

necessary.

• Storage time depends on a number of factors, including the original quality of the food

stored, the storage temperature, the refrigeration time in the case of cooked foods, the

vacuum level achieved and the quality of the vacuum bag used.

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