Weston Pro Advantage Vacuum Sealer - Manuel (Page 19)

Very Moist Foods: It is best to freeze very moist food items, like fish, 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 flour, it is best to keep
them in their original packaging before putting them into the vacuum bags. The fine
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 o F (-18 o C). Yeast causes fermentation, which will give food
an identifiable smell.
Bacteria: Freezing cannot eliminate bacteria, but their growth can be stopped. The
growth of bacteria can be easily identified 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 o F (1.1 o 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 fil 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
-19- -26-