User Manual

7
Silver Vacuum Sealer Article 492966
Use of a plastic bag
1 Put the food in the bag. Remove any
liquid or food residues from the area of
the seal.
2 Pull the upper end of the bag at the
location of the seal taut and fit it in the
vacuum sleeve (see Figure 2).
3 Close the lid, and use both hands to
press the lid closed for a couple of
seconds (see Figure 3). The ‘Drawing
vacuum’ indicator light will begin to
flash. The air will now be sucked from
the bag.
4 Once the air has been sucked from the
bag it will be sealed. The ‘Sealing’
indicator light will then also begin to
flash. Once the bag has been sealed
both indicator lights will extinguish.
5 Press the air inlet button to allow air to
enter the vacuum sleeve.
6 Open the lid and remove the bag from
the appliance.
If you wish to stop whilst vacuum is
being drawn (for example, because the
bag is not fitted correctly) then press
the stop button and press the air inlet
button before you open the lid.
7 Check the bag’s seal; the seal should
be of the form of a smooth stripe along
the end of the plastic. The bag may not
be sealed properly if the seal is not
continuous, or is rumpled.
Shelf life
Shelf life with normal
packaging
Shelf life with
vacuum packaging
In a refrigerator (approx. 5°)
Beef, pork and lamb 3 to 4 days 8 to 9 days
Poultry 2 to 3 days 6 to 8 days
Fish 1 to 3 days 4 to 5 days
Meat (sliced) 4 to 6 days 20 to 25 days
Sausage 7 days 25 days
Hard types of cheese 15 days 60 days
Soft types of cheese 5 to 7 days 20 days
Vegetables 1 to 3 days 7 to 10 days
Fruit 5 to 7 days 14 to 20 days
Soup 2 to 3 days 8 to 10 days
Pasta and rice 2 to 3 days 6 to 8 days
Stewed and roasted meat 3 to 5 days 10 to 15 days
Gateau 2 to 3 days 8 days
In a freezer (approx. -18°)
Meat 4 to 6 months 15 to 20 months
Fish 3 to 4 months 10 to 12 months
Vegetables 8 to 10 months 18 to 24 months