KLAMER Classic Vacuum Pro 80 Bedienungsanleitung Seite 10

Using the vacuum sealer and the bag roll
1. Place the device on a stable, horizontal and level surface. Roll
enough bag from the bag roll so that the food to be vacuumed will
fit comfortably and there will be some space left towards the
opening.
Important
Fill the bag only to the extent that there is enough space at the top edge
for sealing. The distance to the upper edge must be at least 7.5 cm.
2. Move the cutter along the roll to cut the desired length of the bag
and, if there are two open ends, place one of them in the center of
the vacuum chamber.
3. Close the lid and press on the right and left corners of the lid so that
it clicks into place. A "click" sound can be heard in each case.
4. Now press the SEAL button to seal one of the open ends. When the
control lamp goes out, the process is finished. Unlock the lid by
pressing the two side buttons and remove the sealed bag.
5. Fill the food into the bag and place the open end in the center of the
vacuum chamber. Make sure that the vacuum nozzle is not blocked.
6. Close the lid again as described in step 3.
7. Select the MOIST or DRY mode. For more info on the modes, see
Vacuum sealing mode and other functions on page 18.
8. Now you can start the vacuum sealing process by pressing the VAC
SEAL button for fully automatic vacuuming or the PULSE button for
manual vacuum sealing. For more information, see page 16.
9. When the control light goes out again, the process is finished.
Unlock the lid by pressing the two side keys and remove the sealed
bag.
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3.2
Important
Make sure that the vacuum nozzle is never blocked (e.g. by an oddly inserted
bag). Likewise, it is important that the sealing foam is clean and not damaged.
Attention
The sealing strip may be hot after sealing. Allow the device to cool down first
before touching it.
Vacuum sealing mode and other functions
MOIST or DRY mode
Choose between vacuuming moist (MOIST) and dry (DRY) food. Moist
food can be, for example, freshly cut fruit, vegetables or marinated meat.
Vacuuming moist food is a bit more challenging, despite the MOIST level,
because the liquid is pulled out during vacuuming. So, on the one
hand, the vacuumer can get dirty, and on the other hand, the liquid can
reduce the durability of the seal or not allow a seal to be made in the
first place. You can prevent this in several ways:
- Leave enough space to the open end
- Double bag (not for Sous Vide): first place the food in a normal bag and
then place this in the vacuum bag. The open end of the bag should
point towards the bottom of the vacuum bag. This makes it less easy
for the liquid to escape.
- Place the wet food on a paper towel (not for Sous Vide). The paper will
soak up the excess liquid and can easily be frozen along with it.
- Freeze the good first. A method with 100% guarantee of success, but
somewhat time consuming.
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