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Loading the vacuum-packer
o The food should be previously prepared inside the special
vacuum-pack bags (for cooking or preserving), or inside rigid
vacuum-pack containers ("vacuum-pack boxes").
o The bag or container should be positioned inside the vacuum
chamber where the evacuation of the air takes place and, in the
case of vacuum-pack bags, they are sealed.
Tips on vacuum-packed food preservation
Do not attempt to use the appliance to preserve foods which
are already past their best or impoverished from a nutritional
point of view. The lost quality cannot be regained.
o Foods which are kept for too long at room temperature or that
have only just finished being prepared or cooked lose humidity,
their initial qualities (colour, odour, flavour etc) and are more at
risk of bacterial contamination.
o It is advisable to only vacuum-pack products which have
been cooled in the fridge for long enough to ensure that
they are at a temperature of 3°C. This will also help
protect the pump from oxidising.
o If you use vacuum-pack bags for preserving raw or cooked food,
remember to distribute it evenly to facilitate the evacuation of
air and not to fill them excessively as this could affect the seal.
o Always fill the bags with the product to about 2/3 of their
volume.
o It is preferable for fruit and vegetables, once washed, to be
dried in order to avoid the stagnation of liquids which could
cause them to become flaccid.
o In order to preserve meat for a reasonably long time, remember
to cool it in the fridge for at least two hours to slow down the
spread of bacteria.
o Before vacuum-packing meat, dry it in order to obtain a good
percentage of air evacuation. In the case of meat on the bone,
for instance cutlets, chops or other cuts, cover it with aluminium
foil in order to avoid the bag being perforated.
o To vacuum-pack fish, first it is necessary to wash it well,
eliminate the scales, gut it and remove the gills. Dry it as for
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