Hendi 975398 Manual Del Usuario página 8

ished, the machine starts to release air.
GB
d. When the machine beeps three times, the whole process
is finished. The machine will be back to ready-to-work
mode. The LED and indicator lights will show accordingly.
Note: during the above "b" and "c" process, press Seal button,
it will enter into Seal mode in advance.
How To Vacuum And MARINATE With Bags
1. Select vacuum bag
Select the proper size vacuum pouch. Allow a minimum of
2,5 – 5 cm of extra headspace at the top of the pouch to
ensure quality, air-tight seal.
2. Select Seal mode and set seal time
Press Set button, when the indicator light of Marinate Time
in on, the marinate mode is selected. Press "+ " or "-" but-
ton to increase or decrease marinate time, time range is
9 - 99 minutes.
3. Select Vacuum Degree
Press Vacuum Level, select the vacuum degree needed.
There are 6 options: Max (29.3inHg), High (29.0inHg), Medi-
um (27.5inHg), Low (26.0inHg), Minimum (23.5inHg) and Ad-
justable. Indicator light will be on according to the selected
vacuum degree. When select the Adjustable option, press "
+" and "-"button to set any degree between 23.5~29.3inHg
4. Put the vacuum bag with items into the vacuum chamber.
a. Ensure the height of packing bag with liquid or moist food
should be less than the height of the sealing bar.
b. Lay down the packing bag, ensure the bag mouth should
be across the sealing bar.
c. Open the clip in the front of the chamber, clip the under-
side of the bag mouth and press down the clip to lock the
bag.
Note: the whole bag including the bag mouth should be
within the vacuum chamber
5. Working Process (Vacuum-Marinate)
a. Close the lid, the machine starts up and switches to vac-
uum and marinating. One cycle takes 9 minutes, You can
set up to 11 cycles (99 minutes). One full cycle unfolds
as follows: generating a vacuum – holding a vacuum –
discharge. Time required to generating vacuum and dis-
charging approximate 1 minute. Time of holding vacuum
approximate 8 minutes.
b. Pump starts to work. The indicator light of the preset
vacuum degree starts to blink (when the vacuum degree
reaches at the preset degree, the indicator light will be
constant on). The number on the LED will count up from
0 to preset vacuum degree (when it is up to 5 and 19'Hg,
the machine will beep).
c. When the vacuum is finished, the machine will enter into
Marinate mode automatically. Marinating time indicated
on the display will be counted down every 1 minute. After
counted off the value of a multiple of 9, vacuum chamber
starts letting air into the bag. When the process of admit-
ting air will end, vacuum and marinate mode is repeated
untill the count down reach 0. The process is completed.
d. When the machine beeps three times, the whole process
is finished. The machine will be back to ready-to-work
mode. The LED and indicator lights will show accordingly.
Note: during the above "b" and "c" process, press Seal button,
it will enter into Seal mode in advance.
8
Operating tips
Information on food packaging in bags
• At the moment of packaging, foodstuffs should be as fresh as
possible. Shelf life of vacuum-packed products may be extend-
ed up to five times compared to standard storage conditions.
• Soft, moist foodstuffs or products which should retain their
shape should be frozen prior to packaging.
• Meat, berries or bread may be frozen for up to 24 hours to
avoid freezer burn. When the products get frozen and hard,
they are ready to be vacuum packaged.
• If fresh food is packed without pre-freezing, place a folded
paper kitchen towel between the meat and the top part of the
roll. Paper will absorb moisture.
• Liquid products such as soups, ragouts or gratins should be fro-
zen in a dish or on an ice tray prior to vacuum packaging. Frozen
and packaged products should be labelled and put in the freezer.
• Any sharp-edged products (e.g. bones, dry pasta, rice) should
be secured with paper towels so that they do not punch the bag.
• Packaging bags should not be re-used for cooking or in the
microwave. Do not re-use bags which were used to store
fresh fish or greasy foodstuffs.
• Vegetables should be blanched prior to packaging.
• Blanching is a method of thermal processing which con-
sists in short-time but intensive heating. Vegetables may be
blanched in boiling water: they need to be put for a while in
boiling water, then taken out and immediately quenched in
low temperature.
• Perform the vacuum packaging procedure as usual.
Do not vacuum package mushrooms and garlic.
Food storage and safety information
The vacuum chamber packaging machine will revolutionize the
way you buy and store food. Because vacuum packaging works
to eliminate freezer burn and slow food spoilage, you are now
able to take advantage of buying food in bulk without the threat
of food waste. Vacuum packaging with the appliance removes
up to 90% of the air from the package. This will help keep food
fresher up to 5 times longer than under normal circumstances.
Dry foods like pasta, cereals and flour will stay fresh from start
to finish Plus vacuum packaging prevents weevils and other in-
sects from infesting dry goods.
Vacuum Freez-
Foods
er Storage
Fresh Beef & Veal 1-3 years
Ground Meat
Fresh Pork 2-3 years
Fresh Fish 2 years
Fresh Poultry 2-3 years
Smoked Meats 3 years
Fresh Produce,
2-3 years
Blanched
Fresh Fruits 2-3 years
Hard Cheeses 6 months
Sliced Deli Meats not recommended
Fresh Pasta 6 months
Vacuum Fridge
Storage
1 month
1 year 1 month
2-4 weeks
2 weeks
2-4 weeks
6-12 weeks
2-4 weeks
2 weeks
6-12 weeks
6-12 weeks
2-3 weeks