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o At the end of the cycle, an acoustic short beep will sound which
indicates that the appliance is ready for a new cycle.
By pressing the cooking cycle button during the air evacuation
phase, the appliance will pass to the soldering phase.
The cycle can be interrupted early by pressing the stop button.
In this case, the appliance will not carry out the soldering and
the chamber will be decompressed.
Please wait for approximately twenty seconds and for the
acoustic signal before starting a new cycle.
Tips on vacuum-packing bags
o The bags which are used for preserving foods by vacuum-
packing and / or for cooking foods are characterised by an
external layer of nylon (barrier layer), which stops oxygen from
passing from the outside to the inside of the bags which
preserves the nutritional properties of the packaged food.
The appropriate bags for the uses described in this manual are:
PA/PE bags for preserving food: The external barrier layer is made
of nylon (polyamide) and the sealing layer inside is made of
polyethylene. They are smooth and opaque and normally have a
thickness of 90 micron. They are indicated for preserving foods and
suitable for contact with food, in line with the legislation in force.
They are not indicated for vacuum-packing cooking techniques.
OPA/PP bags for cooking food: These are different from preserving
bags as their sealing layer is made of polypropylene. They are smooth
and clear and normally have a thickness of 75 – 85 micron. They are
indicated for preserving and vacuum-packing cooking.
o Using this technique, the maximum temperature reached is
100°C for some types of vegetables, while most other foods are
cooked at 60 - 65°C. These bags, therefore, are able to resist
temperatures of up to 100°C.
o Vacuum-pack bags are indicated for packing products which are
not excessively sensitive to being squashed e.g. meat, sliced
meats, hard cheeses, pulses etc. They should be perfectly
sealed, and this can be distinguished by a well-marked sealing
line which has no burn marks.
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