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Using your Baumatic vacuum-packer
Before switching on
o Make sure that it has been installed by a suitably qualified
person,
as
installation instructions.
o Before using the appliance, it is recommended that you clean the
vacuum chamber and lid using a soft cloth which has been
dampened with tap water. Do not use strong detergents, steel
wool, scrapers or abrasive substances, acids or other such items
which could permanently damage the internal surfaces of the
vacuum-packer.
Storing vacuum-packed products
o Products which have been preserved by vacuum-packing can be
stored for considerably longer.
o They can also be cooked at low temperatures using a steam
oven which offers numerous advantages, the most important
being their nutritional properties and the food flavours which
remain unaltered over time.
o Vacuum-packing promotes the concentration of herbs and spices
and aids the diffusion of flavours, the penetration of salt and the
permeability of liquids, therefore vacuum-pack cooking means
using fewer herbs, spices and salt etc.
o Please consult the suggested storage times for various foods
listed below. These storage times are purely indicative and
depend on the initial quality of the stored product, the
storage temperature, cooling times of cooked foods and
on the level of vacuum achieved as well as the quality of
the vacuum-pack bags used.
Fresh salads: Up to 12 days
Fresh cheeses: Up to 20 days
Fresh fish: Up to 7 days
Fresh meat: Up to 15 days
per
the
information
contained
in
Baumatic's
8
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