Steba VK 12 Mode D'emploi page 18

Making bags from rolls of film
∙ Determine the desired bag length.
∙ Take the following into account:
∙ About 2cm is required for the bottom of the bag for perfect sealing.
∙ Then leave enough room for the food.
∙ An additional 8cm is then required for vacuum sealing.
∙ Cut the film using the film cutter by sliding it from right to left.
∙ Place the front end of this tube of film against the black oval sealing lip, ensuring
that it is smooth and free of creases, and close the device.
∙ Press the handle down.
∙ To begin sealing, press the button 2) and the light will shine. When the light goes
off, the sealing process is complete.
∙
The sealing jaw will be hot!
Vacuum Sealing
∙ Do not seal spoiled food or flammable liquids.
∙ Place the food in the bag. Ensure that the bag is not damaged by any sharp objects,
such as bones.
∙
Insert the bag up to half down the vacuuming tray, ensuring that it is free
of creases, dry and free of residue.
∙ Damp bags are difficult to weld. Press excess air out of the bag so the pump does
not pump unnecessarily.
∙ Lock the lid by pressing down the handle.
∙ Chose the desired welding time with button 5) and press 1) to start vacuuming.
∙ Ensure that the vacuum pump does not suck up any liquids. If this occurs, press the
stop button immediately.
∙ The aspiration and the welding stop automatically.
∙ To remove the sealed bags, pull the handle up.
∙
Do not seal twice in the same place, since this may cause the film to burn!
∙ Allow the device to cool for one minute between sealing operations.
∙ If the device becomes overloaded by continuous use, the overheating protection
will switch the device off. If this happens, disconnect the device from the power
supply and leave it to cool for about 20 minutes.
∙
Vacuum sealing is not a substitute for deep freezing food.
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