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CASO VacuChef 50
5.3 Rating plate
The rating plate with connection and performance data can be found on the back of the
device.
6 Operation
This chapter provides instructions on the proper operation of your vacuum sealer.
6.1 Setting of vacuum time
1.
Press button „Set“ once.
2.
The preset vacuum time is fl ashing.
3.
You can set the vacuum time with + / -.
PLEASE NOTE
Diff erent food and bag sizes require diff erent vacuum time.
Large, partially empty bags require longer vacuum time as small bags.
Please note: The more food there is in the bag, the less air it will contain. Correspon-
dingly, you will require less time to vacuum the bag.
6.2 Setting of sealing time
1.
Press the “Set” button again.
2.
The preset sealing time is fl ashing.
3.
You can set the sealing time with + / -. Sealing time depends on size and material
of the bag, ambient temperature and type of food. Increase the sealing time by 2
seconds in cold ambient temperatures and when using wet bags.
6.2.1 Recommendation – Sealing time for varying bag thicknesses
The optimum sealing time depends on many factors. These include the bag thickness
(µm), the vacuuming time and how much food there is in the bag. The fi gure provides
recommended sealing times for varying bag thicknesses.
6.3 Bags and rolls
Please use only bags and rolls specifi cally designed for vacuum sealing. The vacuum rolls
and bags supplied with the device are suitable for sous vide cooking (70 °C for 2 hours and
100 °C for 15 minutes). When using other manufacturers’ bags and rolls, please make sure
that they are also suitable for use in microwave and sous vide (boil-in-the-bag) cooking.
Bag thickness
Sealing time
4 sec.
5 sec.
6 sec.
7 sec.
8 - 9 sec.
≤ 70 µm
90 µm
105 µm
150 µm
> 150 µm
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Seal: 2 diff erent functions
• To seal the open end of a bag wit-
hout vacuuming air function
• For manual sealing of a bag after
marination.
Marinate: For marinating in a contai-
ner or in a vacuum bag (no automatic
heat sealing after the marinating
process)
