Manual Caso 1393 (page 44 of 132) (English, German, Dutch, French, Italian, Spanish)

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caso VC320 Pro 44

15.6 Vacuuming and sealing

Place the unit on a dry surface. Make sure the area in front of the unit is unobstructed and

wide enough to accommodate the food bags.

1. Place the food to be preserved inside the bag.

2. Clean and straighten the open end of the bag--ensure there are no wrinkles or ripples.

3. Insert the open end of the bag into the clear plastic vacuum chamber. (see Step 1)

4. Close the cover and press down firmly on both sides by using two hands until you hear

two clicks (see, Step 2).

5. Press the “Vakuum & Schweißen” Button. The Vacuum Indicator Light, then the Sealing

Indicator Light with light as the bag is automatically vacuumed and sealed. Once it is

finished, both lights will turn off.

6. Unlock the cover by pressing the Cover Unlock Buttons and remove your finished bag (see

Step 3).

7. Check the appearance of the sealed bag; it should have a stripe across the seal and no

wrinkles, otherwise the seal may not be complete.

If you need to interrupt the vacuum operation for any reason first press the “Stop” Button.

It is then safe to unlock the cover.

PLEASE NOTE

► Do not overstuff the bag; leave enough empty length in the open end of the bag (at

least a few inches) so that the bag can be properly placed in the vacuum chamber.

► Do not wet the open end of the bag. Wet bags may not seal properly.

► Clean and straighten the open end of the bag before sealing. Foreign matter or

creases on the bag may result in a faulty seal.

► Press the bag to expel excess air before vacuuming it. Too much air inside the bag

may result in a poor vacuum.

► If the food you’re sealing has sharp edges (such as bones or shells) pack the edges

with kitchen paper to avoid tearing the bag

► We suggest you allow one minute of time in between sealing sessions to allow the

sealer to cool.

► When vacuum sealing liquid-based foods (such as soups or stew) freeze them first in

a baking pan or tempered dish before bagging and vacuum sealing them.

► Blanch vegetables by cooking them briefly in boiling water. Allow them to cool then

vacuum seal them in convenient portions.

► When vacuum sealing unfrozen food, allow at least two additional inches of bag length

for expansion while freezing. Place unfrozen meat or fish on a paper towel and

vacuum seal with the paper towel in the bag to absorb any extra moisture.

► Before storing foods such as tortillas, crepes or bread, use wax or parchment paper

between them to stack the pieces. This will make it easier to remove an individual

piece, reseal the rest and immediately replace them in the freezer.

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Caso 1393 Manual

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