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Only connect the mains plug 6 to a properly installed and easily
accessible wall socket whose voltage corresponds to the specifications
on the rating plate. The wall socket must still be easily accessible after
connection.
▶1. Unwind the required length of power cable 6 from the cable spool
23.
▶2. Lead the power cable 6 through the opening 7 on the underside
of the device.
▶3. Connect the mains plug 6 with the wall socket.
ADVANTAGES OF VACUUM-PACKED FOOD
DURABILITY
▶Vacuum-packed food keeps fresh for a significantly longer period.
This is due to the fact that during the vacuum-packing process the
oxygen is removed from the food package.
▶Furthermore, high-quality film bags and the vacuum packing protect
well against freezer burn.
SOUS-VIDE GENTLE COOKING METHOD IN A VACUUM BAG
▶The dream of every hobby cook: a steak that is pink and juicy on the
inside, crispy on the outside. But unfortunately it does not always
work using conventional methods, or it requires exact timing. Sous-
Vide makes cooking easier, and almost always yields perfect results.
▶In principle, Sous-Vide is nothing more than the slow cooking of
vacuum-sealed food.
▶On the one hand, Sous-Vide is a very simple method for achieving
excellent results when preparing food. On the other hand, Sous-
▶Vide is a clear rejection of the "always-in-arush" attitude of our age.
▶Professional cooks have been using this method for many years.
With the new Sous-
▶Vide devices, this cooking method is now also affordable for hobby
cooks at home.
PREPARATION
7.1 SETTING UP THE DEVICE
▶Place the device on a dry, level and heat-resistant surface.
7.2 REQUIREMENTS ON THE FILM/BAGS
▶You can use tubular film or complete bags.
▶The film bag must not be wider than 30 cm.
▶The film bag must have dots/knobs or grooves on one side. Smooth
film bags are not suited for sealing.
▶The thickness should be between 0.17 and 0.29 mm (170 290 μm).
▶When buying the film bag, check th temperature range it is suited
Instruction manual
▶You will find those data on the package of the film or bag.
7.3 PRODUCING A BAG
▶If you use finished bags, these steps do not apply.
1. Unwind the length of vacuum bagging tube from the roll
that you require for your bag. Regarding the length of the
bag, remember that a space of approx. 6 cm towards the top
should be left after filling.
2. Use scissors to cut the piece of vacuum bagging tube as
straight as possible.
3. Seal one end of the bag (see "Sealing bags (without
valves)" on page 64).
USE
OVERVIEW OF THE FUNCTIONS
WARNING RISK OF MATERIAL DAMAGE
▶After the sealing and(or vacuuming process, the device needs to cool
▶To protect the device, an automatic lock is briefly activated between
▶The functions 2, 3, and 4, stop automatically when the process is
▶Pressing the function button again can cancel the process sooner.
▶Before vacuum-packing and/or sealing, the functions WET 1 and
for. The ideal range is between -20 °C and +110 °C. Such film bags
can be deepfrozen or boiled. The film supplied is suitable for this
application.
Button
Activate/desactivate the WET
function for moist and juicy
food.
Start/cancel vacuum-packing
using the connection 8 with a
vacuum tube 19 and an
adapter 20/21/22
Start / cancel sealing (without
vacuum)
Start/cancel vacuum-packing
and sealing the film bag.
Activate/desactivate Soft
function (for
pressure-sensitive food, e.g.
berries, cakes)
down for at least 80 seconds.
two sealing processes.
complete.
SOFT 5 can be activated. Pressing the button again deactivates the
ref. 07817
Function
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