9
www.electrolux.com
Food
Vacuum Recommended
Fish, shellfish
99.9%
Sausages
99.9%
Cured meats
99.9%
Vegetables
99.9%
Fresh vegetables (salad, tomatoes)
35 - 50%
Stop button
This button immediately stops suction
and the machine proceeds by sealing the
pouch automatically. This function must
be used for packing liquid and hot
products, which can boil during the
vacuum cycle.
Modifying the parameters
We recommend modifying the “vacuum
% ” parameters for some foods (see the
recommended vacuum % table).
The pouch sealing time can be modified
(from 0 to 4 seconds) for pouches with
different thickness compared to those
supplied.To modify these parameters,
proceed as follows:
Press buttons -
9
-, -
10
- to select the
program to be modified (e.g. P2).
Press the selection button -
7
- . The
display shows the vacuum percentage
(99.9%).
Enter the desired number by pressing
buttons -
9
-, -
10
-
Press the selection button -
7
- . The
display shows the sealing time (2
seconds).
Enter the desired value by pressing
buttons -
9
-, -
10
-
By pressing -
7
- again, the display
shows the program (e.g. P2). The
displayed program means that the set
parameters have been saved.
7.
VACUUM FOOD PACKAGING FOR “SOUS VIDE”
COOKING METHOD
With this method, the food sealed in the
vacuum pouch is then slowly steam
cooked or cooked in low temperature
water.
Vacuum is set at 99.9%, which is ideal
for this cooking method.
The benefits provided are many:
The flavour and texture of the food are
better
Both flavour and aromas are
preserved, as the cooking process
does not disperse them
The reduced loss of liquid makes the
food softer and less dry.
Nutrients like minerals and vitamins
are preserved by the sealed pouch.
You don't need to add oils or fats for
cooking
.