Weston Pro Advantage Vacuum Sealer User Manual download pdf (Page 19)

Very Moist Foods: It is best to freeze very moist food items, like sh, before vacuum

sealing them. The excessive moisture can interfere with the Sealing Bar’s ability to

completely fuse the layers of the bag together.

Powdery Items: When vacuum sealing powdery items, like our, it is best to keep

them in their original packaging before putting them into the vacuum bags. The ne

powder may get sucked into the Vacuum Pump and cause enough damage to shorten

the life of your Vacuum Sealer. Powdery items may also interfere with the bag sealing

function.

Sharp or Pointed Items: When vacuum sealing sharp or pointy items, it is best to

cushion the edges so they do not puncture the bag during the vacuum process.

YEAST & BACTERIA

For best results in extending the life of foods, it is important to vacuum package foods

that are fresh. Once food has begun to deteriorate, vacuum packaging may only slow

the deterioration process. Vacuum sealing cannot completely prevent the growth of

mold. Other disease causing microorganisms can still grow in low oxygen environments

and may require further measures to be eliminated.

Yeast: The development of yeast can be slowed by refrigeration and completely

stopped by freezing food at 0

F (-18

C). Yeast causes fermentation, which will give food

an identiable smell.

Bacteria: Freezing cannot eliminate bacteria, but their growth can be stopped. The

growth of bacteria can be easily identied by an offensive odor and sometimes a slimy

texture. Some bacteria, like the one that causes botulism, can grow in low oxygen

environments and cannot be detected by smell, taste or color. Be sure that all foods are

stored and cooked properly before eating.

COOKING & HEATING

Before microwaving vacuum-packed foods, puncture or open the bag to allow hot air

to escape while heating.

Vacuum-packed foods can be thawed or cooked in boiling water.

Vacuum-packed perishable foods like meats, vegetables and cheeses must

be refrigerated (at or below 34

F (1.1

C)) or frozen, especially acid-free or low-acid foods.

VACUUM PACKAGING GUIDELINES

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

up to date instruction visit the USDA website.

GARNITURE DU CANAL D’ASPIRATION

Ces garnitures s’useront au l du

temps et devront être remplacées.

Consulter la section Instructions

d’entretien pour savoir comment

remplacer, s’il y a lieu, les garnitures

ovales du canal d’aspiration

(Figure 2).

VENTILATEUR

Le ventilateur interne de la scelleuse

tourne après que l’on a branché et

allumé celle-ci. Pour économiser

l’énergie, éteindre et débrancher

l’appareil au repos.

Ne pas obstruer la grille du ventilateur

(Figure 3, sous-face de la scelleuse).

Garder cette zone dégagée, afin que

l’air circule librement.

Garniture

du canal

d’aspiration

Isolant

blanc

Garniture du canal d’aspiration

Figure 2

Figure 3

REMARQUE: La scelleuse sous vide doit être utilisée UNIQUEMENT avec des SACS SOUS

VIDE. Pour obtenir les meilleurs résultats, utiliser uniquement les sacs sous vide recommandés.

NE PAS UTILISER DES SACS À USAGE DOMESTIQUE ! Toute utilisation contre-indiquée de

cette scelleuse sous vide risque d’endommager l’appareil et pourrait annuler la garantie !

Grille de

ventilateur

SOUS-FACE DE LA

SCELLEUSE SOUS VIDE

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Weston Pro Advantage Vacuum Sealer User Manual Page 19

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