Weston Pro Advantage Vacuum Sealer User Manual download pdf (Page 18)

IMPORTANT NOTE: Vacuum packaging is NOT a substitute for refrigeration.

Vacuum packed perishable foods still require refrigeration.

NEVER thaw frozen foods at room temperature. Thaw frozen foods in a refrigerator

or microwave oven.

In general, the colder the temperature at which foods are stored, the longer the

shelf life.

Handle vacuum sealer bags with care. Avoid damaging them. A damaged bag

will not hold a seal.

Only use information in the following chart as a guideline. Refer to the “Vacuum

Packaging Guidelines” and “Food Safety” sections of this manual. Actual storage life

spans may vary. Check all food for spoilage before use.

STORAGE LIFESPAN GUIDELINES

FOOD STORAGE NORMAL VACUUM

TYPE LOCATION LIFE PACKED

LIFE

LARGE CUTS OF MEAT Freezer 6 months 2-3 years

GROUND MEAT Freezer 4 months 1 year

FISH Freezer 6 months 2 years

For best results, freeze meats & sh for 1-2 hours before vacuum packing to help prevent moisture

and juices from interfering with the seal of the vacuum bag.

COFFEE BEANS Room temperature 4 weeks 16 months

COFFEE BEANS Freezer 6-9 months 2-3 years

FLOUR, RICE, SUGAR Room Temperature 6 months 1-2 years

For best results, powder or grainy substances should be kept in their original container or bag, then placed in a

vacuum bag for sealing to prevent interfering with the seal of the vacuum bag.

BERRIES strawberries, raspberries, blackberries Refrigerator 1-3 days 1 week

BERRIES cranberries, huckleberries, blueberries Refrigerator 3-6 days 2 weeks

To prevent berries from being crushed by the vacuum sealer, it is best to freeze item before packing. Spread the berries out on a

cookie sheet to allow them to freeze individually. Berries frozen in a large block will be difcult to vacuum seal due to the

many small air pockets that would form between the berries.

CHEESE Refrigerator 1-2 weeks 4-8 months

If vacuum packed cheese is used often, make sure the vacuum bag is long enough to allow for repeated sealing. For shredded

cheese, place a paper towel inside the vacuum bag, on top of the cheese to prevent the cheese from being

sucked into the Vacuum Sealer or interfering with the sealing of the bag.

COOKIES, CRACKERS, BREADS with periodical opening Room Temperature 1-2 weeks 3-6 weeks

Freeze soft airy foods for 1-2 hours prior vacuum packing, to retain shape & texture.

PASTA, GRAINS, DRIED BEANS Room Temperature 6 months 1-1/2 years

NUTS Room Temperature 6 months 2 years

Dried foods with sharp edges should be wrapped in a paper towel or other matter to prevent the sharp edges from puncturing the vacuum bag.

LETTUCE Refrigerator 3-6 days 2 weeks

Wash & thoroughly dry leafy vegetables before vacuum packaging.

VEGETABLES Freezer 8 months 2 1/2 years

To maximize the taste of vegetables, blanch them before vacuum packaging. Blanching cooks the vegetables very briey, sealing

in the avor, color and texture, leaving the vegetables cooked but still crisp. Vegetables can be blanched in boiling water in the microwave,

most vegetables only require 2-3 minutes (corn on the cob requires 6-11 minutes). Then immerse the vegetables in cold water to

stop the cooking process. Dry the vegetables, then vacuum pack.

Table adapted from Dr. G.K.York, Dept. of Food Science & Tech, U of California, Davis.

CAUTION! It is important to follow the “Food Safety” guidelines. For the most

up to date instruction visit the USDA website.

“ON/OFF BUTTON” TOUCHE ON/OFF (MARCHE-ARRÊT)

Appuyer sur la touche ON/OFF pour brancher l’appareil sur le secteur. La touche

sert également à couper l’alimentation.

“START BUTTON” TOUCHE START (DÉMARRAGE)

Appuyer sur la touche START pour démarrer l’aspiration (le scellage du sac sera

alors automatique lorsque la pression à vide préréglée est atteinte).

“SEAL BUTTON” TOUCHE SEAL (SCELLAGE)

Appuyer sur la touche SEAL pendant l’aspiration ou l’utilisation de la touche PULSE

pour exécuter le scellage (avant que la pression à vide préréglée soit atteinte). Sert

également à sceller uniquement un sac à vide, sans aspirer l’air du sac.

“PULSE BUTTON” TOUCHE PULSE (IMPULSION)

La touche PULSE est une commande manuelle de la pression d’aspiration des sacs

à vide; lorsque l’on aspire et scelle des sacs de liquides ou d’aliments humides ou

fragiles, cette commande empêche le liquide de pénétrer dans le canal d’aspiration

ou l’aliment d’être écrasé. REMARQUE : La fonction d’impulsion n’aspirera pas tout

l’air du sac à vide.

“ACCESSORY BUTTON” TOUCHE ACCESSORY (ACCESSOIRE)

Appuyer sur la touche ACCESSORY lors de l’utilisation de boîtes sous vide pour

aspirer l’air de ces boîtes et les sceller.

“MARINATE BUTTON” TOUCHE MARINATE (MARINADE)

Appuyer sur la touche MARINATE lors de l’utilisation de boîtes sous vide pour faire

mariner les aliments de 10 à 20 minutes.

TOUCHES DE COMMANDE (Figure 5)

Figure 5

Cet appareil est équipé d’une che polarisée (une

lame est plus large que l’autre) pour réduire les

risques de choc électrique. La che doit entrer

complètement dans une prise de courant. Si la

che ne rentre pas, tourner-la dans l’autre sens et

essayer de nouveau. Si elle ne rentre toujours pas

entièrement, contactez un électricien qualié pour

inspecter et/ou mettre à jour les prises de courants

dans votre maison. Ne pas modier la che de

quelque façon que ce soit pour la faire rentrer dans

une prise de courant incompatible.

DIRECTIVES CONCERNANT LES PRISES DE COURANT

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Weston Pro Advantage Vacuum Sealer User Manual Page 18

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