Caso Germany VC300 Pro Mode D'emploi Original page 55

caso VC300 Pro
Check the appearance of the sealed bag; it should have a
stripe across the seal and no wrinkles, otherwise the seal may
not be complete.
If you need to interrupt the vacuum operation for any reason
first press the "Stop" Button. It is then safe to unlock the cover.
PLEASE NOTE
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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.
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Do not wet the open end of the bag. Wet bags may not
seal properly.
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Clean and straighten the open end of the bag before
sealing. Foreign matter or creases on the bag may result in a
faulty seal.
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Press the bag to expel excess air before vacuuming it.
Too much air inside the bag may result in a poor vacuum.
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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
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We suggest you allow one minute of time in between
sealing sessions to allow the sealer to cool.
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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.
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Blanch vegetables by cooking them briefly in boiling
water. Allow them to cool then vacuum seal them in convenient
portions.
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When vacuum sealing unfrozen food, allow at least two
additional inches of bag length for expansion while freezing.
Place unfrozen meat or fish on a paper towel and vacuum seal
with the paper towel in the bag to absorb any extra moisture.
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Before storing foods such as tortillas, crepes or bread,
use wax or parchment paper between them to stack the pieces.
This will make it easier to remove an individual piece, reseal the
rest and immediately replace them in the freezer.
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