Owner Manual

CASO VC 300 24
beginning the vacuum sealing process. The light above moist
should be illuminated. This will adjust the sealing time for moist
foods.
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 sealed properly.
► Do not wet the open end of the bag. Wet bags may be
difficult to seal properly.
Please note
► Clean and straighten the open end of the bag before sealing
the bag. Make sure nothing is left on the open area of the
bag. Food or creased bags may make it difficult to o seal
tightly.
► Press the bag to expel excess air before vacuuming it. Too
much air inside the bag may result in a poor vacuum.
► 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
► 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 the vegetables by cooking briefly in boiling water.
Allow them to cool , then vacuum seal them in convenient
portions.
► When vacuum sealing unfrozen food, allow at least two
inches of additional bag length for expansion while freezing.
Place unfrozen meet or fish on a paper towel in the bag to
absorb any extra moisture.
► Before storing the foods such as tortillas, crepes or
hamburger, use wax or parchment paper between them to
stack the pieces, this will make it easier to remove some of
the food, reseal the rest and immediately replace in the
freezer.