11
Every cycle can be stopped in advance by pressing the
button . In this case, the machine
will not proceed with sealing and the chamber will be decompressed.
Wait for approximately 20 seconds and the acoustic signal before starting another cycle.
7 CHEF SPECIAL FUNCTIONS
The average time of these cycles varies from 5 to 25 minutes.
Sauces and liquids in bags
Tomato sauce
Fruit juices and coulis
Syrups and concentrates (of wine, of vinegar)
Once the pack has been prepared inside the vacuum chamber as described in the
“Preparation” chapter, close the lid exerting a slight pressure on the front (follow the
previous steps from 1 to 6).
Note: liquid products must not occupy more than 1/3 of the volume of the bag.
1. Repeatedly press
till you select the
Liquids into Bags
cycle.
2. Tap
to set the desired sealing level. The higher the level of sealing chosen, the longer
the sealing time.
3. Press
, holding the lid lightly. The cooking vacuum cycle is started. An acoustic signal
(short beep) is emitted on cycle start and at the end.
The cycle proceeds automatically.
Maturation in bags
Maturation of meats
Drying of soya or wheat gluten
Rest and rehydration (puff pastry, fresh pasta)
Fillings for fresh pasta, stuffed vegetables
Once the pack has been prepared inside the vacuum chamber as described in the
“Preparation” chapter, close the lid exerting a slight pressure on the front (follow the
previous steps from 1 to 6).
1. Repeatedly press
to select the
Aging into Bags
cycle.
2. Tap
to set the desired sealing level. The higher the level of sealing chosen, the longer
the sealing time.
For the preservation of food and for vacuum cooking, the use of level 2 or 3 is recommended.
3. Press
. The cooking vacuum cycle is started. An acoustic signal (short beep) is emitted
on cycle start and at the end.
The cycle proceeds automatically.
Marination in bags
Meat marinade
Preparation of salted meat, thin slices of beef
Fish marinade
Preparation of vegetables in oil or vinegar
Once the pack has been prepared inside the vacuum chamber as described in the
“Preparation” chapter, close the lid exerting a slight pressure on the front (follow the
previous steps from 1 to 6).
