10 INSTALLATION AND OPERATING INSTRUCTIONS
NOTE:
Refer to the diagrams on the next page.
1. Prepare a bag to be vacuum sealed.
NOTE:
Do not overload the bag. Always allow enough space at the open
end of the bag to be adequately placed into the vacuum chamber.
2. Open the unit and insert open end of the filled bag over the heat
seal bar and into the vacuum chamber, stopping at the bag locators.
NOTE:
Ensure no items or food is covering the heat seal bar and that
the bag has no wrinkles or ripples that will inhibit the seal.
NOTE:
The vacuum chamber draws air out of the bag and catches any
liquid overflow in the chamber. The lower gasket and vacuum chamber
should be cleaned regularly. Always ensure these parts are cleaned
immediately after handling raw meat, poultry or fish.
3. Lower the lid and press down on either side of the handle until you
hear two clicks, which indicates the handle is locked into place. The
two LED lights inside the view-in window and the ‘ready’ indicator on
the LED display will also indicate when the unit can be used.
4. There are two pre-programmed vacuum and sealing options, for dry
or moist items. You can perform these actions manually with the
pulse and seal only buttons, this is useful for items you do not want
to crush such as potato chips.
5. The process is done when the LED display indicates ‘complete’. Lift
the handle to open the cover and take the sealed bag out of the
machine.
6. Refrigerate or freeze sealed food if needed.
7. Before repeating with a new bag and food contents, always wipe
away any excess liquid or food residue in the vacuum chamber.
IMPORTANT:
Do not store or leave appliance for extended periods
with the cover closed and locked into position. It will cause the
gaskets and sealing strip to become compressed and compromise
the sealing ability of the unit. To store the unit, start with the lid in
the open position, close the lid but do not lock the lid down.
STORING FOOD IN VACUUM BAGS