SOLIS 5701 Mode D'emploi page 46

6. Once the vacuuming and sealing processes have been completed, meaning
both control lights have gone out, press the release button to the right of the
appliance. The lid opens and you can remove the bag (see Fig. 8).
7. Check whether the new seal seam is straight and uncreased (see Fig. 9). Should
this not be the case, repeat the process after cutting off the weld.
GOO D TO KN OW :
– In order for the appliance to perform best, it should be left for 1 minute to cool
before you inserting the next bag. Always wipe away any leaked fluid in the
vacuum chamber after each use.
– If you do not respect the one minute of cool down time and try to proceed
with vacuuming, the heating element will overheat and the appliance might be
permanently damaged.
– The appliance only works properly with Solis vacuum bags and films, please do
not use any other bags to achieve optimal results and prevent damage to the
appliance.
There are Solis vacuum bags in different sizes or vacuum bag film with which you
can set the bag size. Always choose a bag size appropriate for the food. Keep
in mind that the bag should be at least 8 cm larger than the food and you will
need an additional 2 cm for the seal.
For item numbers and descriptions, please refer to the enclosed order form.
You can find accessories for your vacuum sealer in good stores or you get them
from Solis of Switzerland Ltd.
Telephone: 0848 804 884, telefax: 0848 804 890,
email: info.ch@solis.com or www.solis.ch
(Shipping only within Switzerland).
– Use scissors to open a vacuum sealed bag and take out the food.
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TIPS FOR OPTIMAL VACUUMING
s
1. Do not overfill the bag. Always leave enough empty space at the end of
the bag so that it can be placed in the vacuum chamber without problem and
without wrinkles or creases. 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 seal any foods with sharp edges, like e.g. fish bones
and mussels. The sharp edges could cut open the film so that it is not air-tight
any longer. To prevent this, you can wrap the sharp edges with folded kitchen
paper to prevent them from damaging the bag resp. cause holes.
6. You should wait for 60 seconds after every vacuum programme before you
vacuum the next bag, so that the appliance can cool down.
7. If the necessary vacuum pressure has not been reached after approx. four
minutes, the appliance will switch off automatically. In this case please check
if the bag is not air-tight or the bag end is not clean and inserted evenly into the
vacuum chamber or what else might be the reason.
8. Always make sure that the seals around the vacuum chamber are clean. Clean
and dry the seals if necessary.
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 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. Sensitive foods such as pastry or berries should be pre-frozen for 24 hours
before being vacuum sealed to prevent damage being caused by the vacuum
pressure.
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