ETA Svářečka fólií Freshie - Manual (Page 26)

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‘BOIl-IN-BaG’ REhEaTING:
Foods cooked with the boil-in-bag method retain a high level of flavor and nutrients. As an
added precaution, it is recommended that food in a f bag be placed inside a second, larger
bag and vacuum sealed before cooking, boil –in-bag cooking is great for vegetables, fruits,
casseroles, soups, slews, and fish.
1) Put the bag in boiling water and bring to a boil again. Do not cover. Do not puncture.
2) Reduce heat and maintain low boil.
3) Cooking time is measured from the second boil. The time taken to cook will be reduced by
approximately one third compared with the usual cooking methods. Do not boil for longer
than approximately 20 minutes. Foods can be cooked straight from the freezer, but it is
recommended that large quantities are defrosted prior to cooking.
mIcROWavE cOOkING:
1) Place bag on a microwave safe plate or dish.
2) Puncture bag several times with a knife or fork to allow steam to escape during microwave
cooking. Consult your microwave instruction booklet on heating commercially prepared boil
boil-in-bags for times.
hINTS aNd TIPS.
– Do not put too much stuff inside the bag: leave enough empty length in the open end of the
bag so that the bag can be placed on the vacuuming plate more positively;
– There are many non-food uses for vacuum packing. Keep camping supplies such as
matches, first aid kits and clothing clean and dry. Keep flares for auto emergencies ready.
Keep silver and collectibles untarnished.
– Do not leave too much air inside the bag. Press the bag to allow extra air to escape from the
bag before vacuuming it. Too much air inside the bag increases the vacuum pump loading
and may cause the motor insufficient power to draw away all the air inside the bag!
– Do not vacuum packaging objects with sharp points like fish bones and hard shells! Sharp
points may penetrate and tear the bag!
– Fill a bag about 2/3 full with water, seal the end (don‘t vacuum). Freeze the bag and use for
ice in the cooler, or ice packs for sports injuries.
– Suggest to vacuum seal one bag within 1 minute, to let the appliance resume enough.
– If it’s not reach the required vacuum for some unknowable reason, the vacuum system will
shut automatically after 60 seconds, in this situation, please check if the bag with leak, or the
bag not placed properly or any other reason.
– Boil-in-bag foods retain their flavor, the saucepan remains cleaner, cooking odors are
reduced, and it saves energy.
– The vacuum removes the air from the bag, prolonging storage life, and retaining food color.
It also saves space in the freezer or cupboard.
– To achieve an efficient seal, ensure that the area to be sealed is completely clean and dry.
– Also ensure that there are no creases or wrinkles in the bag which would prevent a perfect
seal.
– Allow approximately 11/2’’ margin between the food and seal to allow for expansion when
freezing and cooking.
– Do not use the vacuum sealer on cling film, as the heat will melt this type of film.
– The while stripe on the bag is for labeling.
– When packing boiling foods, allow them to cool for 5 minutes before packing.
– Remember that seasonings and flavorings alter or intensify during storage, so reduce the
amount of salt, pepper and spices in dishes to be frozen.