Bedienungsanleitung Whirlpool W11SVD140 (Seite 10 von 16) (Englisch)

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DESCRIPTION OF THE SPECIAL PREPARATIONS

Marinade

By vacuum-sealing the taste of the marinade is greatly intensified, since flavours do not

oxidize. The herbs and spices can work directly and in a very concentrated form on the food.

Marinate your food as in your usual manner but in the vacuum bags and then vacuum seal

it with the vacuum drawer. With this special preparation you can reach extra taste in a while

with less seasoning. (eg.: ideal for Meat or Fish Marinade)

Infusion

Fill the vacuum bag with cold liquids (at refrigerator temperature 3-4 °C) and the aromas/

seasonings that have to infuse the flavours.

Running an infusion cycle the aromas penetrate quickly inside the liquid thanks to a

dedicated sequence of vacuum extractions in the chamber. Vacuum infusions take the

shortest amount of time and tend to create less bitter, more aromatic and delicate infusions.

With this special preparation you can reach more aromatic and delicate infusions. (eg.: Spicy /

Aromatic Oil; Fruit juices and coulis; Syrups and concentrates)

Maturation

This cycle allows to submit pieces of beef at the pressure of a sequence of vacuum phases in

order to break down the meat’s connective tissue, making it more tender. You can also add

spices, herbs, oil and other ingredients.

Insert pieces of fresh meat in the vacuum bags and start the special cycle. The sequence of

vacuum phases makes an action that helps to break the connective tissues.

The more the food stays in vacuum conditions and the better the maturation works. Keep

the bags between 2 to 5 days t a fridge temperature between 0-2°C. (eg.: Piece of meat or

preparation of salted meat, thin slices of beef)

SEALING MODE

A perfect seal is essential in order to maintain the vacuum conditions in the bag.

This can be identified by a clearly visible seal with no sign of any burns. The machine by

default is set to the medium sealing level which is the most commonly used and suitable for

traditional vacuum bags.

Moreover, check the effectiveness of the seal: after sealing, it must not be possible to pull the

edges of the bag apart. If this is not the case, transfer the food into another bag and repeat

the vacuum packing procedure.

For optimum management of bags and food contained in them, write the packing date and contents on

the space provided above the seal and return it to the refrigerator or freezer.

SEALING ONLY.

NO PRESERVATION EFFECT

CLOSE BAGS

PACK DELICATE PRODUCTS

REPACKAGE PRODUCTS SUCH AS CHIPS, BREAD AND BISCUITS

MINIMUM VACUUM.

FOR THE PACKAGING OF DELI

CATE PRODUCTS

PRODUCTS SENSITIVE TO PRESSURE SUCH AS SALADS, STRAWBERRIES AND BERRIES

PRODUCTS SENSITIVE TO LOSS OF VOLUME, SUCH AS MOUSSE, WHIPPED CREAM

FRESH CHEESES BRIE, GORGONZOLA

MEDIUM VACUUM.

TO BE USED FOR THE PRESER

VATION OF RAW OR COOKED

PRODUCTS SENSITIVE TO

PRESSURE

SAUCES OR SOUPS (MEAT SAUCE, MINESTRONE SOUP, BARLEY SOUP)

FISH FILLETS

CHICKEN MEAT WITH BONE, RABBIT MEAT WITH BONE

WHOLE CRUSTACEANS (PRAWNS WITH HEAD)

COURGETTES, TOMATOES AND AUBERGINES

MAXIMUM VACUUM.

TO BE USED FOR THE

PRESERVATION OF NON-

DELICATE RAW OR COOKED

PRODUCTS

POTATOES AND CARROTS

MEAT

VEGETABLES IN OIL

SLICES OF CHEESE

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