Gastroback 46007 Design Vacuum Sealer Plus - Manual (Page 5)

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TiPs for BesT resulTs
• Before vacuum packing fish remove its innards.
• Do not leave too much air inside the bag. Reduce air in the bag by squeezing it out
carefully before vacuum sealing. Too much air inside the bag may overload the vacuum
pump and avoid the generation of vacuum.
• There are many non-food uses for the appliance. Keep camping supplies such as matches,
first aid kits and clothing clean and dry. Keep silver and collectibles untarnished.
cauTion: Do not vacuum pack inflammable liquids (e.g. alcoholic beverages, solvents).
Caused by low pressure, large amounts of liquid will evaporate and build-up a hazardous
explosive mixture. Additionally, the appliance could be damaged.
• When vacuum packing objects with sharp edges and points like fish bones and hard
shells, carefully pack these objects with kitchen cloth! Sharp edges and points may pene-
trate and tear the bag! Alternatively use a container.
• You cannot generate side seams with the appliance. The pre-sealed seams of the designa-
ted foils are welded in a special way for usage with the appliance.
• Only a container OR a bag can be vacuum sealed at a time. These modes of operation
cannot be used simultaneously.
• Place a filter bag on top of powdery or fine ground food, before vacuum packing.
This way the vacuum pump cannot suck in the particles.
• Fill a bag about 2 / 3 full with water, and thereafter seal the end, but don‘t use the Vacuum
Seal button. Freeze the bag and use for ice in the cooler, or ice packs for sports injuries.
cauTion: Only use the Seal Only button for this. Ensure not to spill the water on or in
the appliance.
• Frothy food and beverages are not suited at all for vacuum packing. Example: cookies
made from beaten egg white.
sHelf life TimeTaBles
food item standard storing* Vacuum-Packed*
fresh raw meet 3 days 9 days
cooked meet 5 days 15 days
fresh fish 2 days 5 days
fruit and vegetables 5 days 15-21 days
sausage/ham 7 days 20 days
soup 2 days 10 days
cookies with cream 2 days 8 days
bread 2 days 8 days
rice/pasta/coffee/tea 180 days 365 days
* storage under refrigeration (between 3-5 °C)
aDVanTages of Vacuum PacKing
Air, light and temperature above 0 °C make food easily perishable. The process of vacu-
um packing removes up to 90% of air inside the bag or container and seals it air-tight.
However, please note that perishable food must still be cooled or cooked. But in most cases
vacuum packing elongates shelf life considerably.
• The vacuum prevents oxidation of food almost. Additionally, it reduces growth of micro-
organisms and bacteria.
• It blocks scent and preserves food´s distinct taste, colour, nutrient and freshness. It reduces
bad odours in the refrigerator.
• It lengthens food´s freshness up to 5 times, compared with otherwise same storage con-
ditions.
• It preserves the natural colour of frozen food and protects frozen food from freezer-burn.
imPorTanT insTrucTions
• Do not use damaged or unsuited containers for vacuum packing. Always handle contai-
ners under vacuum with special care. This is crucial to avoid bursting. Do not consume
any food that has been in a damaged container, because splinters could cause severe
injuries.
• Only use the designated foils or bags with the appliance. Any other plastic bags will melt
on the sealing band. Leftover plastic on the sealing band damage the sealing band and
prevent the generation of vacuum.
• The appliance is not suited for continuous operation. Please wait after each vacuum pro-
cedure until the appliance has cooled down before starting again.
• When vacuum packing pay attention that no food particles, liquids, or grease are in the
sealing section of the plastic bag or container. The brim of the foil or container must be
smooth and clean. Otherwise no vacuum can be generated.
• For best results do not overfill the plastic bag or containers. Leave about 8 cm free space
(foils) or 3 cm (containers) above the food. Otherwise the appliance cannot generate a
vacuum or liquids or small parts of food can be sucked in (especially if powdery or finely
ground) and damage the vacuum pump. Always work with special care, when vacuum
packing runny food or beverages.
• Pre-freeze moist food before vacuum sealing (1 – 2 hours). This way no liquids can get
sucked into the appliance and the food will not get pressed.
• The lid must be properly closed after inserting the foil to make the appliance ready for
use. You will hear a clicking sound, when the lid snaps shut.
• Only vacuum pack edible foods that are not off and not over-stored. Only use food that is
really fresh! After packing, store foods as usual. The appliance cannot reverse the process
of deterioration, but can slow down the process of decay.