Vacuum With A Bag Of The Bag Roll - CASO DESIGN VacuChef 70 Manual De Instrucciones

The vacuum time is counted down to 0, then the sealing time is counted down to 0, the
corresponding indicator lamps are flashing at the end of the process and then turn off.
► The device creates a very high vacuum. Keep an eye on the food and the vacuum
gauge to prevent sensitive food to be crushed. Stop the process by pressing SEAL, the
bag will be sealed automatically.
Open the lid of the device and take out the bag.
► For optimal sealing let the device cool down 1 minute until you use it again.
► Remove excessive liquid or food residues from vacuum chamber after each vacuum
process.

17.4 Vacuum with a bag of the bag roll

Place the device on a dry surface. Take care that the working area in front of the device is
free from other objects and large enough to place the bags with food inside.
Plug in the power plug. Switch the device on. The display shows the set vacuum and
sealing time. Adjust the vacuum and sealing time as desired.
Roll the film at desired length and cut it with a clean cut.
Open the lid of the device and place one of the open ends of the bag over the sealing bar
and fixate it. The open end of the bag has to be inside the device.
Close the lid of the device.
Press Seal button. The bag will be sealed. The vacuum time flashes with 0. The pump is
working for a short moment, then the sealing time is counted down to 0 and the
corresponding indicator lamp is flashing. It turns off when the process is finished. Open the
lid and take out the bag. Now you can use bag for vacuuming.
► Cut the bag at least 8 cm longer than needed. The sealed ends will take up the extra
space.
► Do not overstuff the bag; leave enough empty length in the open end of the bag (at least
a few inches) so that the bag can be properly placed in the vacuum chamber.
► Do not wet the open end of the bag. Wet bags may not seal properly.
► Clean and straighten the open end of the bag before sealing. Foreign matter or creases
on the bag may result in a faulty seal.
► If the food you're sealing has sharp edges (such as bones or shells) pack the edges
with kitchen paper to avoid tearing the bag.
► When vacuum sealing liquid-based foods (such as soups or stew) freeze them first in a
baking pan or tempered dish before bagging and vacuum sealing them.
► Blanch vegetables by cooking them briefly in boiling water. Allow them to cool then
vacuum seal them in convenient portions.
Please note
Please note
PLEASE NOTE
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