6
UK
Set vacuum/seal time
• Use the “
Set”
key to choose setting the vacuum time or sealing time. Use “+” or “-” to increase
or decrease the time setting. Choose suitable working time according to the food type, bag type,
ambient temperature, etc.
• All cooking times below are approximate and provided for reference only.
Applications
Food/bag type
Vacuum
time (S)
General applications
Regular bag size, and all types of food and meat
60
Light packaging of soft and crushable
food
Bread, potato chips, Fruits, etc., in loose package
20-40
Regular size of bags
All types of bags sized smaller than 22 x 30cm
40- 60
Large size of bags in bulky pack
Bulky, large bags sized 30 x 33cm, fully filled
60-80
Tight packaging, liquid packaging
Soups, sauces...
60-80
Extra tight vacuum packaging
Marinating of food, extra tight vacuum packing
99
Applications
Bag type / ambient condition
Sealing
time (S)
Normal type Nylon vacuum
packaging bag
Nylon type bags, working in room temperature with
bags dry
6
Soft bags (not vacuum type bags)
PE bags or OPP bags
3-4
Very thin vacuum bags, or wet soft
bags
Wet PE bags, or thin Nylon bags
4-6
Vacuum bags but in cold weather or
outdoor use condition
In windy, outdoor condition, or in a room with a
temperature below 12°C
6-7
Moist/wet bags, or in cold weather
condition
Wet bags or bags with moisture inside
7-8
Aluminium foil bags, or paper bags
Aluminium foil bags, or paper bags
8-9
Making a bag from bag roll (Using the “Seal” Function)
1. Open the lid until it rests stably.
2. Pull out the bag roll and cut to the suitable length.
3. Place one end of the bag on the sealing bar, making sure to fix this end with the bag fixer.
4. Close the lid. Then set the sealing time.
5. Press the “
Seal
” key. The pump will work a few seconds. Then the seal time starts to count down
on the display until “0” is shown. Upon sealing completion, the “
Seal
” indicator light flashes a few
seconds then goes out.
6. Open the lid to remove the finished bag. The bag is now ready for vacuum packing.
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