Vacuum With A Bag Of The Bag Roll - CASO DESIGN VacuChef 70 Mode D'emploi

► 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
button, the bag will be sealed automatically.
Open the lid of the device and take out the bag.
► 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.
Insert the bag so that the fixation is in the middle of the opened side of the bag. One
opened end of the bag must be above the holder (8) and the other below it so that the air
can be completely withdrawn from the bag.
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.
► We suggest to vacuum seal one bag within 1 minute to let the appliance cool down
enough. But it is also possible to seal several bags consecutively.
► 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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