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6 Operation
EN
FR
This chapter provides instructions on the proper operation of your vacuum sealer.
IT
6.1 Basics of sealing
ES
After each sealing session and before starting up, check to make sure the unit and all ac-
cessories are clean and free of leftover food. Follow the cleaning instructions on in Chapter
NL
Cleaning and Maintenance.
PT
6.2 Bags, rolls and Food Manager Sticker
SE
Please only use bags and rolls expressly intended for vacuuming. The fi lm rolls and bags
supplied are suitable for SousVide cooking (70 °C for 2 hours and 100 °C for 15 min) and
for freezing. When using foils from other manufacturers, please make sure that they are
also suitable for the microwave and for cooking-in-a-bag (sous vide), as well as for free-
zing. Please note that a bar vacuumsealer as this device can only be used with structured
bags. You can buy a wide range of diff erent bags and rolls from CASO. The supplied sti-
ckers are for food organisation. With the Caso Food Manager app, you can see which food
is available or needs to be used up. Find out more at www.myfoodmanager.de.
6.3 To make a bag from the roll
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1.
Place the device on a dry place.
2.
Open the device using the handle.
3.
Fold up the cutter rail to roll out the fi lm to the desired length under the cutter. (fi g. 1)
4.
Secure the fi lm by folding down the cutter rail. (fi g. 2)
5.
Move the cutter completely over the rail to cut the fi lm.
6.
Place one end of the fi lm over the heat-sealing bar.
7.
Close the lid and push down the handle. (fi g. 3)
8.
Press seal button.
9.
The corresponding LED lights up and goes out when the heat-sealing process is
completed.
10. Lift the handle to open the device and remove the bag.
11. The bag can now be used for vacuum sealing.
PLEASE NOTE
Make sure that the bag you want to use is at least 8cm/3.1in. longer than the food.
Add another 2 cm/0.8in. for each time the bag is re-used.
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CASO VRH 790 advanced Pro
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