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5.
The process is finished once the light on this button turns off. Set the button on the top
of the airtight container to the "closed" position (sealed). You can then remove the hose
(Figure 17). The airtight container is ready for storage.
Food storage time guide*
Storage
Food
Raw meat
Fresh fish/
seafood
Cooked meat
In the fridge
Vegetables
Fruit
Eggs
Meat
In the freezer
Fish
Seafood
Bread
Biscuits
Rice/flour
At room
Peanuts and
temperature
other nuts
Tea
Medical
supplies
* This table is provided for information purposes. You should take into account different factors,
including the initial quality of the food, transport and storage conditions, etc.
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Figure 17
Vacuum
Normal
Temperature
packed
storage time
storage time
2-3 days
8-9 days
1-3 days
4-5 days
Between 0°C
4-6 days
10-14 days
and 4°C
3-5 days
7-10 days
5-7 days
14-20 days
10-15 days
30-50 days
3-5 months
> 1 year
-18°C
3-5 months
> 1 year
3-5 months
> 1 year
1-2 days
6-8 days
4-6 months
> 1 year
3-5 months
> 1 year
About 20°C
3-6 months
> 1 year
5-6 months
> 1 year
3-6 months
> 1 year
useful operating tips
•
To avoid possible food poisoning, do not reuse bags after packaging raw meat, raw fish
or fatty foods. Do not reuse bags that have been microwaved or simmered.
•
Always wait for hot food to cool to room temperature before you vacuum pack them.
•
You can vacuum pack wine, non-carbonated liquids and oils using the specially-designed
stopper. Use glass bottles only. Do not use plastic bottles. Vacuum packing carbonated
or sparkling liquids will cause them to go flat (since the gas is being removed).
•
Avoid vacuum packing soft cheeses, mushrooms, onions and garlic (due to the risk of
anaerobic bacteria).
•
Some vegetables such as broccoli, cauliflower, cabbage and Brussels sprouts give off
an odour when stored. Vegetables should be blanched before vacuum packing.
•
For liquid food (soup, sauce, etc.): we recommend you freeze it first and avoid overfilling
the bags. Empty and clean the vacuum chamber after each use if needed.
•
Before vacuum packing soft fruits, berries, bread and other baked goods, freeze them
for 1 to 2 hours until they harden.
•
For coffee or other powdered foods, to stop the pump from sucking up particles, place
a paper coffee filter or paper towel at the top of the bag before sealing it. You can also
put the food in its original packaging inside the vacuum bag.
•
Beef may darken in colour after vacuum packing due to the absence of oxygen: this is
not a sign that it has spoiled.
•
To avoid wrinkles on the seam when vacuum packing bulky foods, hold the bag with
both hands and gently stretch it out to keep it flat until the pump starts. Repeat the
process if you are unsure whether the bag is sealed properly or if you find creases after
vacuum packing.
•
When thawing and reheating vacuum-packed food, always thaw in the refrigerator or
microwave, not at room temperature. You can lay the food in a pan of hot water (75°C).
If you want to use the microwave to reheat food, cut off a corner of the bag and place
the bag on a plate.
•
Avoid vacuum packing food with sharp points that could pierce the bag.
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