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5 Food handling
Switching the appliance off
▸ Touch the button.
– The appliance switches off.
Sealing sooner
The vacuuming process can be interrupted and the bag sealed sooner.
▸ Touch the sealing time button.
Liquids already start to boil at low temperatures when under a vacuum. This pro-
duces steam, which can cause the appliance to malfunction. Carefully watch the
vacuuming process and seal the bag sooner if bubbles start to form (boiling).
5 Food handling
Vacuum sealing food can generally extend its shelf life.
5.1 Quality and hygiene
The bacterial content of food determines how long a product can be preserved.
The higher the bacterial content, the shorter the maximum storage time.
In order to preserve food for as long as possible, only vacuum seal food that is in perfect
condition. Products that have been kept for some time before vacuum sealing have a
higher bacterial content and are therefore not suitable for long-term storage.
To prevent fresh food from being contaminated with bacteria, the following points should
be observed:
▪ Wash hands well before handling food.
▪ Ensure food preparation surfaces are smooth and hygienically clean. Clean food pre-
paration surfaces before use.
▪ Clean all utensils (knives, forks, spoons, etc.) before use.
5.2 Preparing special types of food
Some types of food have to be specially prepared so that they can be stored.
Brassicas, pulses, stalks and shoots
All brassicas (cauliflower, broccoli, white cabbage, red cabbage, etc.), pulses (fresh
beans, peas, etc.), and stalks and shoots (asparagus, etc.) release gas when vacuum
sealed. These foods have therefore to be blanched in a steam cooker or in plenty of boil-
ing water, then run under cold water until cold. The vacuum-sealed food can then be
frozen (as it is compact it takes little space in the freezer).
Only a few varieties of vegetables, e.g. carrots, leeks, sweet peppers, bunching onions,
Chinese cabbage, Pascal celery, tomatoes (for cooking) and herbs, can be frozen in
their raw state Portion the prepared and chopped vegetables in freezer bags and deep-
freeze. For making your next Swiss barley soup or minestrone, ideally dice, vacuum seal
and deep-freeze the raw vegetables
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