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CASO VacuChef 50
DANGER
Do not operate this device if it has a damaged cable or plug, if it is
not working properly or if it has been damaged or dropped. If the
power cable or plug are damaged, then they must be replaced by
the manufacturer or its service agent in order to avoid a hazard.
Do not open the housing on the device under any circumstances.
There is a danger of an electrical shock if live connections are
touched and the electrical or mechanical structure is altered. In
addition, functional faults on the device can also occur.
Before plugging the appliance in or when you operate it, make
sure your hands are dry.
3 Food storage safety information
Please follow the specifi c instructions for vacuuming and sealing; this will enable you to
guarantee the quality and safety of your vacuumed / sealed food items.
PLEASE NOTE
Please follow certain procedures when using this appliance to ensure food quality
and safety.
If perishable foods have been heated, defrosted or un-refrigerated, consume them
immediately.
Before vacuum sealing, it’s necessary to clean your hands, and all utensils and surfa-
ces to be used for cutting and vacuum sealing foods.
Refrigerate or freeze the perishable foods immediately, if you have vacuum-sealed
them, and do not leave them sitting at room temperature.
The shelf life of dry foods such as nuts, coconut or cereals will be extended in vacu-
um-sealed package, while storing them in dark place. Oxygen and warm tempera-
ture will cause high-fat content foods fat to rancidity.
Before vacuum sealing some fruit and vegetables, such as apples, bananas, potato-
es and root vegetables, peel them, this will extend their shelf lives.
When vacuum seal some vegetables such as broccoli, caulifl ower and cabbage
fresh for refrigeration, they will emit gases, so it’s need to blanch and freeze these
foods before vacuum sealing.
4 Getting Started
This chapter will guide you through safely unpacking and setting up your new unit.
4.1 Packaging safety information
WARNING
Do not allow children to play with packaging materials due to risk of suff ocation.
