Bedienungsanleitung FoodSaver FFS015X (Seite 5 von 61) (Alle Sprachen)

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Sealing delicate items

Some items such as pastries, bread, biscuits, etc. can

be crushed when sealing. To prevent this, use the

Seal Only button

as follows:

1. Follow steps 1, 2, 3 and 4 of ‘Using Your Vacuum

Sealer’.

2. Press the Seal Only button L before crushing

occurs. This will immediately stop more air from

being extracted and then seal the bag.

Using FoodSaver

accessories

To vacuum seal a Fresh Zipper Bag or Fresh

Container:

1. Insert the connector end of the handheld sealer

into the accessory port

on the FoodSaver®

appliance.

2. Fit the end of the handheld sealer over the

valve on the accessory and make sure that it is

connected ﬁrmly. Follow any speciﬁc instructions

that come with the FoodSaver

accessory.

Note: To vacuum seal a FoodSaver

Canister,

remove the reservoir (clear bottom section) of

the sealer by pulling it down and off the top

section. Insert the tip of the sealer into the port

on the canister.

3. Press the Vacuum and Seal button

4. When the progress lights

have stopped and

the red sealing progress light

has gone out,

the process is complete.

Care and Cleaning

Never immerse the unit or power cord and plug

in water or any other liquid. Always unplug the

unit before cleaning.

Wipe over the body of the unit with a soft, dry cloth.

Remove and empty the drip tray

after each use.

Wash it in warm soapy water or place it in the top

rack of a dishwasher. Dry thoroughly before reﬁtting.

Check the upper gasket

, lower gasket

and

around the drip tray to make sure they are free from

food debris. Wipe the gaskets with a warm soapy

cloth if needed. The gaskets may be removed for

cleaning. Clean them with warm, soapy water. Dry

thoroughly then carefully reﬁt.

Remove the reservoir of the handheld sealer after

each use. Wash it in warm soapy water and air dry

thoroughly before replacing.

To keep your FoodSaver

™

appliance operating

effectively, we recommend that you replace the

gaskets every year.

To order replacements, please visit

www.foodsaver.co.uk or contact FoodSaver

™

Brand Customer Service on 0800 525 089.

Storage

Close the lid to the ﬁrst ‘click’ until the latches catch

but don’t pop out and reveal the green band. This

is enough to secure the lid but avoids compressing

the gaskets (which may cause incorrect functioning

of the unit).

Wrap the cable around the cleats underneath the

unit. The unit can be stored stood upright as shown.

Storage Guide, Hints and Tips

Vacuum Packaging and Food Safety

The vacuum packaging process extends the life

of foods by removing most of the air from the

sealed container, thereby reducing oxidation,

which affects nutritional value, ﬂavour and overall

quality. Removing air can also inhibit growth of

microorganisms, which can cause problems under

certain conditions:

To preserve foods safely, it is critical that you

maintain low temperatures. You can signiﬁcantly

reduce the growth of microorganisms at

temperatures of 4°C or below.

Freezing at -17°C does not kill microorganisms, but

stops them from growing. For long-term storage,

always freeze perishable foods that have been

vacuum packaged, and keep refrigerated after

thawing.

It is important to note that vacuum packaging is

NOT a substitute for canning and it cannot reverse

the deterioration of foods. It can only slow down the

changes in quality. It is difﬁcult to predict how long

foods will retain their top-quality ﬂavour, appearance

or texture because it depends on age and condition

of the food on the day it was vacuum packaged.

Important: Vacuum packaging is NOT a substitute

for refrigeration or freezing. Any perishable foods

that require refrigeration must still be refrigerated

or frozen after vacuum packaging. To avoid possible

illness, do not reuse bags after storing raw meats,

raw ﬁsh or greasy foods. Do not reuse bags that have

been microwaved or simmered.

Thawing and Reheating

Vacuum Packaged Foods

Always thaw foods in a refrigerator or a

microwave oven — do not thaw

perishable foods at room temperature.

Foods inside bag can be defrosted but not reheated

in a microwave oven. When defrosting foods in

the microwave in FoodSaver

™

bags make sure not

to exceed maximum power of 180 watts (defrost

setting), maximum time of 2 minutes and maximum

temperature of 70°C (158°F). You can also reheat

foods in FoodSaver

™

Bags by placing them in water

at a low simmer below 75°C (170°F). Follow any

speciﬁc instructions that come with the FoodSaver

™

specialty bags.

Preparation Guidelines

Meat and Fish

For best results, pre-freeze meat and ﬁsh for 1-2

hours before vacuum sealing in a FoodSaver

™

Bag. This helps retain the juice and shape, and

guarantees a better seal. If it’s not possible to pre-

freeze, place a folded paper towel between meat or

ﬁsh and top of bag, but below seal area.

Leave a paper towel in bag to absorb excess

moisture and juices during the vacuum sealing

process.

Note: Beef may appear darker after vacuum

sealing due to the removal of oxygen. This is not an

indication of spoilage.

Hard Cheeses

To keep cheese fresh, vacuum seal it

after each use. Make your FoodSaver

™

Bag extra long, allowing 25mm of bag

material for each time you plan to open and reseal,

in addition to the 75mm room you normally leave

between contents and seal.

Simply cut sealed edge and remove cheese. When

you’re ready to reseal the cheese, just drop it in bag

and reseal.

Important: Due to the risk of anaerobic bacteria, soft

cheeses should never be vacuum sealed.

Vegetables

Vegetables need to be blanched before

vacuum sealing. This process stops the

enzyme action that could lead to loss of

ﬂavour, colour and texture.

To blanch vegetables, place them in boiling water

or in the microwave until they are cooked, but still

crisp. Blanching times range from 1 to 2 minutes

for leafy greens and peas; 3 to 4 minutes for snap

peas, sliced courgette or broccoli; 5 minutes for

carrots; and 7 to 11 minutes for corn on the cob.

After blanching, immerse vegetables in cold water to

stop the cooking process. Finally, dry vegetables on

a towel before vacuum sealing.

Note: All vegetables (including broccoli, Brussels

sprouts, cabbage, cauliﬂower, kale, turnips)

naturally emit gases during storage. Therefore, after

blanching, they must be stored in freezer only.

FoodSaver FFS015X Seite 5

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