EN - 58
The vacuuming process can be applied.
X
Not suitable for vacuuming. Vacuuming
is not recommended.
!
It should be noted. Warning/suggestion.
The storage conditions specified in the
refrigerator, freezer and room
temperature columns must be observed.
Foods that need to be stored at room
temperature, It is recommended to
store at temperatures below 20 °C.
Safety Warnings
Please consider the following precautions
for safe use of vacuum bag technology.
1. Do not vacuum food which contains
liquids.
2. Do not use any other bags other than the
recommended vacuum bag.
3. Do not insert any other tools into the
vacuum device.
4. If the vacuum device malfunctions, call
the technical service.
5. Make sure the vacuum bag and your
hands are completely dry.
6. Do not use the vacuum device for any
purpose other than vacuum.
7. Clean the display with a damp cloth.
When cleaning the surface, make sure
that no water gets into the vacuum
mechanism.
8. Do not attempt to open the vacuum
device with any tool.
9. Do not pull the vacuum bag before
vacuuming is completed.
10. Do not let go of the vacuum bag during
the vacuum process. Hold the bag until
the process is complete.
Guidelines for Food Safety
Recommendations for food safety are listed
below.
1. Chemical reactions in the food to air,
temperature, moisture as well as enzyme
actions, growth of microorganisms or
contamination from insects will cause
food spoilage.
2. One of the reasons for the food to lose
its nutritional value and freshness is
oxygen in the air. Whilst food is not
protected by moisture-proof packagings,
it is possible for air to encourage the
growth of many micro-organisms. The
rate of growth depends on the internal
and external humidification of the food.
3. Clostridium botulinum is one of the
species that can grow in an anaerobic
environment. Conditions for growth
are foods lacking acid, low oxygen
environment.
4. Frozen, dried, high in acid, salt or
sugar foods are resistant to botulinum.
Non-acidic foods which include meat,
seafood, lye-cured olives, poultry,
fish, eggs and mushrooms; low-acid
foods which are mostly vegetables;
medium-acid foods include overripe
tomatoes, onions, chili peppers, figs and
cucumbers are prone to being infected
by botulinum.
5. Foods most susceptible to botulinum
should be refrigerated for short term
and frozen for long-term storage, and
consumed immediately after heating.
6. Since the micro-organisms can grow in
a low oxygen environment, foods should
be stored at low temperatures to avoid
spoilage.
7. It is recommended that you store your
deli produce and dried fruits in the chiller
compartment.
3.6 Temperature Adjustment Warnings
•
It is not recommended that you operate
your fridge in environments colder than
10°C in terms of its efficiency.
•
Do not start another adjustment while you
are already making an adjustment.
•
Temperature adjustments should be
made according to the frequency of door
openings, the quantity of food kept inside
the fridge and the ambient temperature in
the location of your fridge.
•
In order to allow your fridge to reach
the operating temperature after being
Summary of Contents for VRM906NFEX
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