Manual Caso 1393 (page 47 of 132) (English, German, Dutch, French, Italian, Spanish)

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caso VC320 Pro 47

10. Close the cover and firmly press it down on both sides until you hear two "clicks".

11. Press the button "Vakuumstärke". As long as you press the button, air is withdrawn.

Only when you release the button, the process stops. Thus you can exactly control the

vacuum and prevent the liquid from being sucked. Please hold the button pressed until the

required vacuum has been reached.

12. Then press the button "Schweißen" and seal the bag.

** Press the button “Stop” to interrupt the process.

15.9 Use of the function "selectable welding time"

When there are fluids in the bag and hence in the section where you want to seal it, the

welding procedure should be adjusted to "feucht". This would increase the welding time

and the bag is safely sealed. Press the button "Trocken & Feucht". If the lamp will

illuminate above "feucht", the welding time for moist vacuum food is adjusted.

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.

► Blanch the vegetables by cooking briefly in boiling water or microwave oven, cool them

down , then vacuum seal them in convenient portions.

► To vacuum seal the foods not frozen, two extra inches are required for bag length to

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

vacuum seal with the paper towel in the bag, this way will help to absorb moisture from

the foods.

► Before storing the foods such as tortillas, crepes or hamburger, use wax or parchment

paper between them to stack the pieces, this will be easier to remove some of the

food, reseal the rest and immediately replace in the freezer.

► The vacuum sealer can’t be used directly for vacuum sealing canisters or canning jars.

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Caso 1393 Manual

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