27
UK
SPECIAL SAFETY INSTRUCTIONS
•
The appliance must be allowed to cool for
20 seconds between each heat-sealing or
vacuum-sealing.
•
Make sure that liquids or liquid foods do
not get sucked into the appliance.
•
Only use bags recommended by the
retailer. Do not use kitchen film or similar,
as it may damage the appliance.
•
Remove the bag as soon as it has been
heat-sealed/sealed. If it is left in the appli-
ance while the hot wire cools, it may stick
to the appliance.
•
Always keep the hot wire clean to avoid
contaminating the food or substances to
be packed.
•
Always keep the hot wire clean of food
residues and dirt so that the sealing power
is not reduced.
•
Do not use the vacuum or sealing function
when the lid is open. Make sure that the
lid is locked before using the vacuum or
sealing function.
•
It is inevitable that small amounts of
crumbs, liquid or food particles will get into
the vacuum channel. Empty the drip tray
after each use.
•
Make sure that there are no crumbs, liquid
or other impurities in the place where the
sealed seam is to be made.
•
Do not vacuum pack foods such as fresh
champignons and mushrooms, garlic and
soft cheeses, as this can cause bacterial
growth.
•
All vegetables (including broccoli, Brus-
sels sprouts, cabbage and cauliflower)
produce natural gas, which will cause the
vacuum pack to swell within a few days.
The vegetables should therefore be cooled
down and kept refrigerated after vacuum
packing.
•
If you vacuum pack items with sharp
edges or corners, wrap them in a soft
material so as not to puncture the vacuum
pack.
