SOLIS VAC SLIMLINE Mode D'emploi page 57

CLEA NI NG VA CU U M CON TA INE RS
1. The containers without the lids can be hand washed in warm, soapy water.
2. Attention: Do not immerse the lids of the containers into water and don't
put them into a dishwasher. The inner cap underside of the container
lid can be removed and washed. Clean the lids themselves only with a
damp cloth. Allow them to dry thoroughly and re-insert the cap on the
underside of the lid.
3. Allow all accessories to dry completely, before storage or use.
4. We recommend, to keep the rubber seals elastic, to rub them from time to time
with a few drops of cooking oil.
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TIPS FOR OPTIMAL VACUUMING
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1. Do not overfill the bag. Always leave enough empty space in the open end of
the bag so that the bag end can be pushed into the vacuum chamber unprob-
lematically and without wrinkles or waves forming. Calculate for 8 cm of space
between bag contents and bag end plus 2 cm for the weld and 2,5 cm for every
planned opening and re-vacuuming.
2. The open bag end should not be wet, since wet bags can not be sealed.
3. Clean the open bag end and pull it straight, before you seal it. Make sure
that there is no food residue on the end of the bag and that there are no creases
in the end of the bag. The sealed seam must be completely smooth, otherwise
it will not be airtight.
4. Never leave too much air in the bag. Press on the bag a little to get most of
the air out before vacuuming. Too much air in the bag means more work for
the extraction pump, which could overload the motor. The consequence could
be that not all of the air is vacuumed out of the bag.
5. Please do not vacuum foods with sharp edges, such as e.g. fish bones and
mussels. The sharp edges can cut through the film so that it is no longer airtight.
To vacuum such foods we recommend using a container instead of a plastic
bag. Alternatively you can cover the sharp edges and ends with folded kitchen
paper so that it cannot damage the bag or poke holes in it.
6. You should wait for at least 40 seconds after every vacuum programme
before you vacuum the next bag, so that the appliance can cool down.
7. The appliance is not designed for constant use. Leave the appliance to cool
down for five minutes after 5 sealing resp. vacuum sealing processes
before vacuuming or sealing the next bag or container.
8. If for some reason the necessary vacuum pressure is not reached after
approx. two minutes, the appliance automatically switches off. In this case,
please check if the bag / the container has a leak, if the bag end is not clean and
straightly inserted into the vacuum opening resp. vacuum chamber up to the
end stop or what else might be the reason.
9. Small amounts of liquid, crumbs or food particles might get sucked into the
vacuum chamber, block the extraction pump and damage your appliance. To
avoid this, we recommend freezing moist or juicy foods before vacuum
sealing them or placing a folded kitchen paper in the bag as packing beneath
the weld. Also freeze soups or liquid foods in bags or Solis containers before
vacuum sealing them. When vacuum sealing powdery or finely ground foods,
do not overfill the bag and place a sheet of kitchen paper as a seal in the bag
before vacuuming it.
10. In general fruits should be pre-frozen and vegetables blanched before
vacuuming in order to achieve best results.
11. Delicate foods such as pastries or berries should be vacuumed in Solis contain-
ers. Alternatively, freeze the food 24 hours before vacuuming in a bag.
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