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13
4. Press , holding the lid lightly. The cycle is started. An acoustic signal (short beep) is
emitted on cycle start and at the end.
The cycle ends with re-entry of the air into the tray.
5. Open the lid and remove the container.
Maturation in containers*
Maturation of meats
Drying of soya or wheat gluten
Puffed chocolates
Mousse without air
Choose a container suitable to the vacuum, that can enter the tray and that, once inserted,
remains at approximately 1 cm from the closed lid of the packaging machine.
Insert the product into the container and close it. If the product is a liquid, fill the container
only up to 1/3.
1. Open the lid.
2. Insert the container into the vacuum chamber and close the lid.
3. Repeatedly press
till you select the Aging Containers cycle.
4. Press
, holding the lid lightly. The cycle is started. An acoustic signal (short beep) is
emitted on cycle start and at the end.
The cycle ends with re-entry of the air into the tray.
5. Open the lid and remove the container.
*: Not included into the product
SEALING MODE AND SEALING LEVELS
A perfect seal is essential in order to maintain the vacuum conditions in the bag. This can be
identified by a clearly visible seal with no sign of any burns.
Moreover, check the effectiveness of the seal: after sealing, it must not be possible to pull the
edges of the bag apart. If this is not the case, transfer the food into another bag and repeat
the vacuum packing procedure.
For optimum management of bags and food contained in them, write the packing date and contents on
the space provided above the seal and return it to the refrigerator or freezer.
• This device is able to seal different materials:
SEALING LEVEL SUGGESTED MATERIAL
LEVEL 1
THIN BAGS ALSO NOT SUITABLE FOR VACUUM
LEVEL 2
BAGS NORMALLY COMMERCIALIZED
AVAILABLE FOR VACUUM
LEVEL 3
ALUMINIUM BAGS OR VERY THICK BAGS FOR
VACUUM
SEALING ONLY.
NO PRESERVATION EFFECT
CLOSE BAGS
PACK DELICATE PRODUCTS
REPACKAGE PRODUCTS SUCH AS CHIPS, BREAD AND BISCUITS
MINIMUM VACUUM.
FOR THE PACKAGING OF
DELICATE PRODUCTS
PRODUCTS SENSITIVE TO PRESSURE SUCH AS SALADS, STRAWBERRIES AND BERRIES
PRODUCTS SENSITIVE TO LOSS OF VOLUME, SUCH AS MOUSSE, WHIPPED CREAM
FRESH CHEESES BRIE, GORGONZOLA
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