CASO Germany MyVac 20 - Manual (Page 48)

caso Vakuumierer MyVac 20 48
15.3 Vacuum Packaging in a Zip Bag
Before any use and each sealing your device, as well as all
accessories having been in touch with the foods have to be
carefully cleaned; please follow therefore the instructions in
chapter “Cleaning and Maintenance”.
1. Put the foods you want to store in the special zip bag.
2. Close the clip firmly and evenly with your hands and put the
bag flatly on the worktable (pict.1)
3. Put the bag adapter (1 and 2) on the MyVac 20.
4. Press the vacuum sealer with the bag adapter on the bag valve
and push the On-switch.
5. Vacuum continuously until the air has been fully extracted from
the bag and the foods are firmly enclosed (pict.2).
6. For a longer endurance press your finger slightly on the blue
centerpiece of the valve on the bag.
Please note
► Do not put too much food inside the bag; leave enough
empty length in the open end of the bag so that the bag can
be placed in the vacuuming plate more positively.
► Do not wet the open end of the bag. Wet bags may be
difficult to seal tightly.
► Clean and straighten the open end of the bag before sealing
the bag. Make sure nothing is leaving on the open area of
the bag. Foreign objects or creased bags may cause
difficulty 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 that the motor works insufficient to
draw away all the air out of the bag.
► If the foods you’re sealing have sharp edges, such as bones,
spaghetti or shellfish, pack the edges with kitchen paper to
avoid tearing the bag
► Suggest to vacuum seal one bag within 1 minute to let the
appliance cool down enough.
► In order to vacuum seal liquid-based foods, such as soups,
casseroles or stew, freeze them first in a baking pan or
tempered dish, vacuum seal them, label and stack them in
your freezer as soon as they are in frozen solid.