Bedienungsanleitung Solis Vac Plus - 571 (Seite 52 von 72) (Deutsch, Englisch, Holländisch, Französisch, Italienisch)

708705

Zoom out

Zoom in

Vorherige Seite

1/72

Nächste Seite

103102

23. You can also use vacuum packing for valuable objects: photos, important docu-

ments, stamp collections, credit cards, comics, screws, nails, medicine, plasters

– everything is perfectly preserved and protected from dirt 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 appli-

ance.

VACUUMING FOR FREEZER STORAGE

1. Always use the freshest possible foods.

2. Delicate products such as meat, ﬁsh, berries etc. should be pre-frozen so that

they are not crushed during vacuuming.

Foods can be frozen for up to 24 hours without freezer burn occuring – this

fact is something we will make use of. Idealy food should be split into portions

before freezing. As soon as they are frozen (after about 24 hours) vacuum them

in Solis vacuum bags amd return them to the freezer.

3. If you wish to vacuum pack soups, stews or other liquid dishes, then they must

be pre-frozen, until they have a solid consistency. Idealy this can be done in a

Solis container. After vacuuming the container can be put back in the freezer.

4. The same method applies for products with high ﬂuid content. The inﬁltration

of ﬂuid into the vacuum system can cause damage to the appliance. This is not

covered by the guarantee.

5. If you wish to vacuum and freeze foods without pre-freezing them, the length

of the bag should be 5 cm longer than would normally be required since food

expands when frozen.

6. Fresh vegetables should should be cleaned or peeled and before freezing they

should be blanched in boiling water (or if necessary a microwave oven can be

used ). This ensures that the vegetables remain fresh. After allowing the food

to cool, it can be split into suitable portions and frozen in Solis vacuum bags.

7. If you wish to vacuum and freeze meat or ﬁsh without pre-freezing them then

we recommend that you line the Solis vacuum bag or container with kitchen

roll so that the kitchen rolls will catch any escaped moisture.

DEFROSTING FROZEN SOLIS VACUUM BAGS

Defrosting meat, ﬁsh, fruit, vegetables and other delicate foods:

These foods should be defrosted slowly in the refrigerator.

Defrosting bread, soups and stews: these foods can be defrosted at room temper-

ature. If this is the case you should cut open the bag to allow the steam to escape.

Always consume food immediately after defrosting and do not re-freeze.

WHY DO VACUUM PACKED FOODS LAST LONGER?

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 oxygen

in the air. The formation of micro-organisms is usually caused by air, because

this removes the moisture of the 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-or-

ganisms cannot multiply.

4. In general, microorganisms can be divided into three categories: mould, yeasts

and bacteria, they are present everywhere, but can only cause damage in

certain conditions.

5. In an environment with little air or moisture, mould cannot develop. In mois-

ture, sugar and warmth, yeast can spread with or without air, cooling slows

the growth of yeast and freezing stops it altogether.

6. Bacteria can spread with or without air.

One of the most dangerous bacteriums is Clostridium botulinum which can,

under certain conditions, spread without air – it only needs a temperature of

between 4°C and 46°C. It spreads in food without acid, in environments with

little acid and in temperatures that are above 4 °C for long periods of time.

7. Frozen, dried or acid rich foods or foods with a high salt or sugar content, can-

not contain the bacterium Botulinum.

The following foods can be lightly infected with Botulinum:

– Foods without acid e.g. meat, seafood, poultry, ﬁsh, eggs, mushrooms and

olives in brine

– Foods with little acid like most vegetable

– Foods with moderate acid content such as tomatoes, onions, chilli-peppers,

ﬁgs and cucumbers.

8. To store the above at-risk foods, you should keep them in the refrigerator for

short term storage or in the freezer, for long term storage, and after heating

they need to be eaten straight away.

Missbrauch melden von Frage und/oder Antwort

Libble nimmt den Missbrauch seiner Dienste sehr ernst. Wir setzen uns dafür ein, derartige Missbrauchsfälle gemäß den Gesetzen Ihres Heimatlandes zu behandeln. Wenn Sie eine Meldung übermitteln, überprüfen wir Ihre Informationen und ergreifen entsprechende Maßnahmen. Wir melden uns nur dann wieder bei Ihnen, wenn wir weitere Einzelheiten wissen müssen oder weitere Informationen für Sie haben.

Solis Vac Plus - 571 Seite 52

Brauchen Sie Hilfe? Stellen Sie Ihre Frage.

Missbrauch melden von Frage und/oder Antwort

Art des Missbrauchs:

Forenregeln

Neu registrieren

Das Handbuch wird per E-Mail gesendet. Überprüfen Sie ihre E-Mail.

Ihre Frage wurde zu diesem Forum hinzugefügt

Info