Westfalia 815340, Instruction Manual

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10
Operation
Vacuum Sealing
1. Press the suction nozzle on the blue framed
area of the polybag.
2. Press the ON/OFF switch and hold the switch
pressed. The handheld sealer sucks off the
air from the bag. You can hear and see that
the air is removed from the bag.
3. When the air is completely removed from the
bag, stop pressing the ON/OFF switch to
finish vacuum seal packing.
General Hints for Vacuum Packaging
ƒ
Do not vacuum-seal powdery food, liquids or food containing grease and
moisture. Powder/liquid could be sucked in the device. Quick-freeze foods
with high moisture content before vacuum packaging.
ƒ Before starting vacuum-seal, remove the air inside the bag by straighten-
ing the bag as far as possible, so the suction pump will not work need-
lessly for long time.
ƒ Do not vacuum-seal spiky or sharp-edged objects or foods with bones, fish
bones or spiky edges such as rice, pasta etc.
ƒ
If you want to vacuum packaging soft food such as very ripe berries, fluffy
cakes or fancy cakes etc. First freeze the foods and then vacuum-seal. By
doing this, the foods will keep their original shape.
ƒ Blanch vegetables and freeze them in small portions. Than vacuum-seal
the vegetables. By blanching the vegetables they cannot emit gases
during storage.
ƒ Before vacuum-sealing meat or fish, use paper towel to dry it completely.
This is important to avoid that liquids are sucked into the device.
ƒ
If you want to freeze and vacuum packaging food such crepes, tortillas or
hamburgers, place parchment paper between the pieces. This will be
convenient to remove single pieces later on.