Caso Germany VC10 silber Manuel D'instructions page 52

16.4 Preserve food with vacuum:
caso Vakuumierer VC10
1. Put the food that you want to preserve inside the bag.
2. Clean and straighten the open end of the bag, make sure that
there are no wrinkles or ripples on the panels of the open ends.
3. Make sure that both panels of the bag are located within the
rippled area (vacuum plate), but below the round post which is
the vacuum pump hole to ensure no vacuum leaking.
4. Close the cover and then press heavily on both sides of the
cover in the dotted areas until two click sounds heard.
5. Press the "Vakuum"-button then the bag will be automatically
vacuumed and sealed.
6. After that press the two "Cover Lock"-buttons and the process is
completed (see Step3).
7. 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.
8. If you need to interrupt the vacuum operation (e.g. the bag is
incorrectly positioned) first presses the "Stop" pushbutton and
then the "Cover-Unlock"-buttons.
► 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.
Please note
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