CASO DESIGN VC350 Mode D'emploi page 44

berry fruit) without crushing them. Due to the time and pressure control, the crushing of
delicate foods is prevented. You can also use this function for the packaging of juicy foods
to prevent that fluids are aspirated and drawn out.
Adjustable Vacuum strength
1. Put the foods you want to store into the bag.
2. Clean and smooth the open end of the bag and be sure that there are no folds or
waves on the surfaces of the open ends.
3. Be sure that the open end of the bag is within the vacuum chamber seal. This
guarantees that there is no escape of the vacuum.
4. Close the cover and firmly press it down on both sides until you hear two "clicks".
5. Press the button "Vakuumstärke". As long as you press the button, air is withdrawn.
Only when you release the button, the process stops. Thus you can exactly control the
vacuum and prevent the liquid from being sucked. Please hold the button pressed until
the required vacuum has been reached.
6. Then press the button "Schweißen" and seal the bag.
** Press the button "Stop" to interrupt the process.
Use of the function "selectable welding time"
16.8
When there are fluids in the bag and hence in the section where you want to seal it, the
welding procedure should be adjusted to "feucht". This would increase the welding time
and the bag is safely sealed. Press the button "Trocken & Feucht". If the lamp will
illuminate above "feucht", the welding time for moist vacuum food is adjusted.
► Do not put too much food inside the bag; leave enough empty length in the open end
of the bag so that the bag can be placed in the vacuuming plate more positively.
► Do not wet the open end of the bag. Wet bags may be difficult to seal tightly.
► Clean and straighten the open end of the bag before sealing the bag. Make sure
nothing is leaving on the open area of the bag. Foreign objects or creased bags may
cause difficulty to seal tightly.
► Do not leave too much air inside the bag. Press the bag to allow extra air to escape
from the bag before vacuuming it. Too much air inside the bag increases the vacuum
pump loading and may cause that the motor works insufficient to draw away all the air
out of the bag.
► If the foods you're sealing have sharp edges, such as bones, spaghetti or shellfish,
pack the edges with kitchen paper to avoid tearing the bag.
► Suggest to vacuum seal one bag within 1 minute to let the appliance cool down
enough.
► In order to vacuum seal liquid-based foods, such as soups, casseroles or stew, freeze
them first in a baking pan or tempered dish, vacuum seal them, label and stack them
in your freezer as soon as they are in frozen solid.
► Blanch the vegetables by cooking briefly in boiling water or microwave oven, cool them
down , then vacuum seal them in convenient portions.
Please note
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