Weston Pro Advantage Vacuum Sealer - Manuel (Page 18)

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IMPORTANT NOTE: Vacuum packaging is NOT a substitute for refrigeration.
Vacuum packed perishable foods still require refrigeration.
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NEVER thaw frozen foods at room temperature. Thaw frozen foods in a refrigerator
or microwave oven.
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In general, the colder the temperature at which foods are stored, the longer the
shelf life.
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Handle vacuum sealer bags with care. Avoid damaging them. A damaged bag
will not hold a seal.
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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 & fish 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 difficult 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 briefly, sealing
in the flavor, 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 fiche polarisée (une
lame est plus large que l’autre) pour réduire les
risques de choc électrique. La fiche doit entrer
complètement dans une prise de courant. Si la
fiche ne rentre pas, tourner-la dans l’autre sens et
essayer de nouveau. Si elle ne rentre toujours pas
entièrement, contactez un électricien qualifié pour
inspecter et/ou mettre à jour les prises de courants
dans votre maison. Ne pas modifier la fiche 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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