Idiomas disponibles
Idiomas disponibles
- Press the release buttons (10) to open the
lid and take out the bag.
2. VACUUM THE BAG
- Fill bag with the food you want to store.
- Clean and straighten the open end of the bag, make sure that there are no ripples on it.
- Ensure the open end of the bag is inside the vacuum area (9) edged by the gasket (13), as shown in Fig.1.
- Press the lid down firmly on both sides by using both hands until you it clicks in position (see Fig.2).
- Press SECCO button (3) to vacuum and then seal dry food (without humidity): for this food the sealing time
is short. The button light switches on; when it turns off, the processes are completed.
- Press UMIDO button (4) to vacuum and then seal moist food (with humidity): for this food the sealing time
is longer. The button light switches on; when it turns off, the processes are completed.
- Press IMPULSI button (5) to make vacuum by pulses and manually regulate the vacuum level. This is
useful to close fragile products, that can be damaged by automatic function. When you reach the desired
vacuum level, close the bag with the "Salda" button (1).
WARNING: with the pulse (Impulsi) function the vacuum level may not be optimal, and therefore the
conservation time may be shorter than expected.
- Press the release buttons (10) to open the lid.
3. CANISTERS
To make vacuum into canisters you must use the flexible hose (included). The tube may not be suitable for all
the canisters in the market.
- Put food in the canister and close the lid with its clips.
- Connect hose to the hole of the canister and to the hole of the vacuum sealer (11).
- Press the lid down firmly on both sides by using both hands until you it clicks in position (see Fig.2).
- Press the button CONTENITORI (6). Button light switches on; when it turns off, processes is completed.
- Place the canister's valve in closed position and take out the tube.
4. HINTS FOR A BETTER USE
- Do not put too much food in the bag and leave at least 5cm empty space before sealing.
- Do not wet the open end of the bag since this would cause difficulties during sealing.
- There are many non-food uses for vacuum packaging (store camping items such as matches, first aid kit or
keep clean and dry clothing, protect from dust some collectors items etc...).
- Clean and straighten open end of bag before sealing. Foreign materials can cause difficulties while sealing.
- Do not leave too much air inside the bag: press the bag before vacuuming.
- Do not store anything with sharp points (such as fish bones, hard shells etc...), sharp points can penetrate
and tear the bag! Fill a bag with about 2/3 of water, seal the end (no vacuum), freeze it and use the ice bag
for body injuries, muscle aches etc...
- To seal and put vacuum food intended to be frozen, it is necessary to leave two inches longer gaps to allow
the expansion during freezing. We recommend that you put the meat or fish on a paper towel and vacuum
with the paper towel in the bag since this will help to absorb the moisture from foods.
- Before storing in the freezer foods such as pancakes or burgers, it is advisable to divide them using
parchment paper and stack the pieces before you close and vacuum the bag.
5. GENERAL SAFETY RULES IN FOOD STORAGE
Before using the vacuum machine, you must thoroughly wash your hands, all utensils and surfaces used for
cutting and preparing food.
Refrigerate or freeze perishable foods immediately and do not leave them at room temperature.
The shelf life of dried foods such as nuts or grains stored and vacuumed will increase if stored in a dry place
away from direct light.
The oxygen and heat can cause rancidity of high-in-fat foods, so it is advisable to vacuum, seal and stored
them if you do not want to eat them soon. Before vacuuming fruits and vegetables (such as apples, bananas,
potatoes and root vegetables), it is recommended to peel them.
If you want to vacuum, seal and store some vegetables such as broccoli, cauliflower and fresh cabbage, you
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