Preparations
Before you can start vacuum-packaging
vegetables, they need blanching. This will inhibit
the enzymatic activity which causes loss of avour
and colour fading. Cook the vegetables or place
them in the microwave until they are done, but
still a bit crispy. Subsequently you immerse the
vegetables in cold water, stopping the cooking
process. Next, dry the vegetables with, for
instance, a clean towel.
Cruciferous vegetables, such as broccoli, sprouts,
cabbage, cauliower, kale and turnips produce
carbon dioxide during preservation. Therefore,
you can only store these vegetables in the freezer.
98
tekening
volgt
Overview of
the vacuum
Device
Components
A. Lid
B. Control panel
C. Unlock keys
D. Vacuum chamber
E. Vacuum pump Inlet
F. Gasket
G. Pressure strip
H. Sealing ribbon
I. Canister button
3
8
9
4
Notes:
• Avoid any moist or dust
getting into the vacuum
pump inlet. This will
damage the vacuum
device.
• The Canister button is to
be used in combination
with a vacuum hose and
a vacuum canister.
• The Unlock keys unlock
the lid and releases the
vacuum in the vacuum
chamber so that the lid
can be easily opened.
Dry
Moist
Normal
Gentle
Cancel
Seal
only
Vacuum
& seal
B
C
A
A
H
G
E
I
D
C
