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V
A
CUUM SEALER
EN
Hints
• Do not overload the inside the vacuum bag: leave enough empty space in the open end
of the bag so that the bag can be placed in the vacuum chamber area without creating
wrinkles or ripples;
• Make sure that the end of the bag is dry. Wet bags will cause difficulty to heat-seal tightly.
If the food has moisture, or the bag is wet, you can choose the
Umido
(
Moist
)
function which is designed for a longer sealing time and seals better for wet bags.
• Clean and straighten the open end of the bag before sealing. Make sure nothing is left on
the open area of the bag, no wrinkle or creased lines should appear on the open panel,
foreign objects or creased bag may cause difficult to seal tightly.
• Do not leave too much air inside the bag. Press the bag to allow extra air to escape from
the bag before vacuuming it. Too much air inside the bag increases the vacuum pump
loading and may cause the motor insufficient power to draw away all the air inside the
bag.
• Do not vacuum packaging objects with sharp points like fish bones and hard shells! Sharp
points may penetrate and tear the bag! You may want to use a container or a vacuum
canister instead of a bag to store such stuff.
• Suggest time is to vacuum seal one bag a minute, to let the appliance cool down.
• If the vacuum bag does not reach full vacuum strength for some unknown reason, the
vacuum system will shut automatically after 60 seconds, in this situation, please check
if the bag has a leak, or not placed properly for any other reasons.
• Make sure there is no crack or deformation, or small particles resting on the foam gaskets
around the vacuum chamber. When this happens, take it out and wash and dry it thor-
oughly, or replace with a new one.
• During bag vacuum packaging process, small amounts of liquids, crumbs or food particles
can be inadvertently pull into the vacuum chamber, clogging the pump and damaging
your appliance. To avoid this, freeze moist and juicy foods first before sealing bags or
place a folded paper towel near the inside top of the bag. For powdery or fine-grained
foods, avoid overfilling bags.
• Non-solid foods need to be cooled before vacuum packing.
A not supplied accessory is necessary to pack hot liquids.
• Store perishable foods in the freezer or refrigerator. Vacuum packing extends the shelf life
of foods, but does not preserve them.
• Fill a bag about 2/3 full with water, seal the end (don’t vacuum). Freeze the bag and use
for ice in the cooler, or ice packs.
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