• Sensible ideas:
a) Cook larger portions in advance and vacuum into individual portions or
meals. Caution: The bags cannot be heated in the microwave. Please
remove the contents first, before you warm them up.
b) Vacuum packing is excellent for keeping pre-prepared foods for pick nicks,
camping expeditions and barbecues, fresh.
c) Vucuum packing reduces freezer burn.
d) Vacuum packing meat, fish, poultry and seafood before you put them in the
fridge or freeze them.
e) Also keeps dried fruits, beans, nuts and cereals fresh for longer.
20. Vacuum packing enables you to live health consciously, or pre-cooking meals
specifically with suitable ingredients if you suffer from allergies; you can weigh
ingredients exactly if you want to diet and have to work in an office, or if you
would like to take vacuumed home-made meals in, without any hassle.
21. You can also use vacuum packing for valuable objects: photos, important doc-
uments, stamp colections, credit cards, comics, screws, nails, medicine, plasters
– everything is perfectly preserved and protected from dirst and moisture when
it's vacuum packed.
• Note:
After vacuuming, please store with the lid open, never with the lid
locked shut, otherwise the seals will deform and affect the function of the
appliance.
WHY DO VAC U U M PACKED FO O D S LAST L O N G E R ?
1. Chemical reactions in food with air, ambient temperature and dampness, enzym-
reactions, the formation of micro-organisms or contamination by insects can spoil
food.
2. The main reason why food nutrients lose their firmness and flavour is the oxy-
gen in the air. The formation of micro-organisms is usually caused by air, because
this removes the moisture foods, on the other hand, it also transports ambient
moisture back into the food if they are not hermetically sealed. Frozen foods get
in the freezer air, often the freezer burn.
3. The vacuum-system removes up to 90% of air from the packaging. Since air is
approximately 21% oxygen, it means that only 2-3% of the oxygen remains in
the packaging. However in an oxygen content of less than 5%, most micro-
organisms cannot multiply.
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