Excalibur EHVR12 Le manuel du propriétaire

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041618

EHVR12 Vacuum Sealer

Ensacheur sous vide EHVR12

Sellador al vacío EHVR12

2

Vacuum Packaging and Food Safety ..................................................................................................1

Vacuum Sealer Features ....................................................................................................................2-4

Technical Data .....................................................................................................................................4

Safety, Maintenance & Preparations.................................................................................................5

How To Make A Bag From A Roll...........................................................................................................5

How To Vacuum And Seal Bags........................................................................................................6

How To USE “Pulse vac” Vacuum Function........................................................................................6

Bag Guidelines .....................................................................................................................................7

How To Use With Canister ....................................................................................................................7

Canister Guidelines .............................................................................................................................8

How To Use With Vacuum Bottle Stoppers .........................................................................................8

How To Marinate Foods........................................................................................................................9

Food Storage and Safety Information .............................................................................................10

Vacuum Packaging Tips ....................................................................................................................11

Troubleshooting ............................................................................................................................12-13

French.....................................................................................................................................14-27

Spanish.....................................................................................................................................28-41

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Professional Vacuum Sealer

Vacuum packaging extends the life of foods by removing most of the air from sealed

containers and prevents fresh air escaping into the sealed containers, thereby reducing

oxidation. Vacuum packaging helps preserve avor and overall quality. It also helps inhibit

the growth of aerobic microorganisms, which can lead to the problems noted below under

certain conditions:

Mold – Mold cannot grow in a low oxygen environment; therefore vacuum packaging can

virtually eliminate it.

Yeast – Results in fermentation, which can be identied by smell and taste. Yeast needs water,

sugar and a moderate temperature to grow. It can also survive with or without air. Slowing the

growth of yeast requires refrigeration, while freezing stops it completely.

Bacteria – Results in an unpleasant odor, discoloration and/or soft or slimy texture. Under the

right conditions, clostridium botulinum (the organism that causes Botulism) can grow without

air and cannot be detected by smell or taste. Although it is extremely rare, it can be very

dangerous.

As with any other storage container, it is important to inspect food for spoilage prior to consuming.

To preserve foods safely, it is important to maintain low temperatures. You can signicantly

reduce the growth of microorganisms at temperatures of 39.2˚F (4°C) or below. Freezing at

1.4ºF (-17°C) does not kill microorganisms, but stops them from growing. For long-term storage,

always freeze perishable foods that have been vacuum packaged.

It is important to note that vacuum packaging cannot reverse the deterioration of foods. It

can only slow down changes in quality. It is difcult to predict how long foods will retain their

top-quality avor, appearance or texture because it depends on the age and the condition

of the food on the day it was vacuumed packaged.

Note: Vacuum packaging is not a substitute for refrigeration or freezing. Any perishable foods

that require refrigeration must still be refrigerated or frozen after vacuum packaging.

Preparation Guidelines

Vegetables need to be blanched before vacuum packaging. This process stops the enzyme

action, which leads to loss of avor, color and/or texture. To blanch vegetables, place them

in boiling water or in the microwave until they are cooked, but still crisp. Then, immerse the

vegetables in cold water to stop the cooking process. Finally, dry the vegetables with a towel

before vacuum packaging. Cruciferous vegetables (broccoli, sprouts, cabbage, cauliower,

kale, turnips) naturally emit gases during storage. Therefore, after blanching, they must be

stored in the freezer only.

VACUUM PACKAGING AND FOOD SAFETY

2

THE VACUUM SEALER FEATURES

1. CONTROL PANEL

2. MACHINE LID

3. A C C E S S O RY PORT

4. LOCK

5. SEAL FOAM

6. UP SEAL GASKET

7. STORAGE ROOM FOR

VACUUM ROLLS

8. CUTTER

9. DOWN SEAL GASKET

7

4

8

9

5

6

1

2

3

10

10. SEAL WIRE

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THE VACUUM SEALER FEATURES

A. On/Off Button (ON/OFF)

1. Connect power, press “ON/OFF” after 1 second, the machine enters into

Ready-to-Work mode. The digital display shows the sealing time. The indicator

light is on, fan works.

2. Under the Ready-to-Work mode, press “ON/OFF”, machine enters into standby mode.

The digital display and indicator light are off, fan stops.

3. Under the Work mode, “ON/OFF” button is same as Stop button.

Under the Ready-to-Work mode, if no any action within 10 minutes, the digital display

and fan will close automatically, the machine enters into standby mode.

B. Auto Vacuum Button (Start)

1. Press Start button, the machine will vacuum, seal automatically. After nish working, the

machine will beep.

2. During Vacuum process, press Seal or Pulse button to change working mode. (*Under

the auto Vacuum/Seal process, if the machine lid doesn’t press down well or the pump

temperature is over-heated, the display shows E, machine beep and then stop working.)

C. Seal Button (Seal)

1. Press “Seal” button to stop vacuum cycle and seal to prevent crushing delicate items.

2. Make custom-sized bags.

During the heating/sealing process, if the machine lid is not well pressed down or the

pump temperature is over-heated, or more than 25 individual seals within 5 minutes,

digital display shows E, machine stops working.

H I E F G

A B C D

4

THE VACUUM SEALER FEATURES

D. Stop Button (Stop)

Press the Stop button to stop any process.

E. Pulse Vacuum Button (Pulse)

Press Pulse, digital display shows P, press the Pulse button again and again to

vacuum the bag little by little. If no actions within 10 seconds, machine will go back

to Ready-to-Work mode.

F. Accessory Vacuum Button (Acc)

Only for vacuum canister, wine bottle stopper and other accessories; press “Acc” button,

the machine starts vacuum cycle. After the vacuum cycle, machine will

stop automatically WITHOUT seal.

G. Vacuum Level Button (Vacuum Degree )

Press this button to set the vacuum level needed. There are two options High or Low.

After setting, the indicator light is on accordingly. The default setting is High.

H. Digital Displayer

1. Displays the vacuum cycle, value will count up from 0 to 9. When it shows 9,

vacuum cycle is nished.

2. Displays the seal time, the seal time can be adjusted and set from 0-6s. There is back-

up memory function to the seal time.

3. When it displays “E”, machine is in protective status.

I. Seal Time Adjusting Button (“+” “-”)

Simply adjust the seal time “up” or “down” by using “+” or “-” buttons. When it is

adjusted to 0, machine will not seal .Set the seal time from 0-9 seconds. The

machine will memorize the last seal time setting.

TECHNICAL DATA

Voltage: 100-120V ~,60Hz

Pressure: -28.3"Hg /-958mbar (±3%)

Max bag width: 12.2" (310mm)

Weight: 6.3 lbs. (2.9Kg)

Power: 200W

Pump: dual

Seal wire width: 3mm

Size: 15.5" x 8.2" x 3.7"

(395 x 210 x 95mm) (L x W x H)

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Professional Vacuum Sealer

For your safety, follow these precautions when using your Vacuum Sealer:

• Read Owner’s Manual carefully before using the machine for the rst time.

• Do not use the Vacuum Sealer on wet or hot surfaces, or near a heat source.

• Do not immerse machine or power cord in water or any other liquid.

• Plug Vacuum Sealer into grounded power sources only, do not use extension cord.

• To disconnect, unplug directly from power source. Do not disconnect by pulling on cord.

• Do not operate appliance with damaged power cord.

• Only use the Vacuum Sealer for its intended use.

• Only use Vacuum bags, accessories and attachments.

• Read all manuals and instructions before starting.

• Plug in machine.

1. Open the lid and raise the cutter holder, pull out the roll bag to the needed length and put

down the holder, then cut the bag.

2. Simply cut the roll by slicing the cutter.

3. Put the open end of the roll across the seal wire (please make sure the open end is across

the seal wire).

4. Close the lid, press the lid by hand, and meanwhile press the locks at both ends of the

machine by ngers to lock the lid.

4. Press Seal button, machine enters into individual seal mode. Seal wire works. Digital display

number counts down from pre-set seal time to 0. Seal wire stops, pump works around 4

seconds. Machine releases and beeps, then nishes working. After that the machine will

be back to Ready-to-Work mode.

5. Take out the roll end and check the seal.

Note: A positive seal will look “clear” upon inspection. If the seal is spotty, incomplete,

wrinkle, white or milky, please cut the seal and restart the sealing process.

SAFETY

PREPARATIONS

• Unplug before cleaning.

• Clean appliance regularly with damp cloth and mild soap to remove crumbs, dust, debris.

• Chamber Seal Gasket is removable to clean any liquids that may have escaped from

Vacuum bag during process.

MAINTENANCE

HOW TO MAKE A BAG FROM A ROLL

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1. Choose suitable vacuum bag size, place item in bag.

2. Allow at least 4—5cm space after item is put in bag, to ensure better vacuum.

3. Put the open end of bag across the chamber seal gasket.

Make sure that the open end is within the chamber room.

4. Close the lid, press the lid by hand, and meanwhile press

the locks at both ends of the machine by ngers to lock the lid.

5. Choose Vacuum Level according to different items. The default setting is High. Set the

Seal Time by adjusting the “+” “-” buttons. The machine will memorize the last seal time

setting if there is no re-setting.

6. Press Start button, machine will vacuum and seal automatically. Pump starts to work,

digital display number count up from 0. When it reaches at 2, it will stop for a while until

the machine detects the pre-set pressure, or vacuum for 30 seconds and then go

on counting up. (Under High mode, the counting speed is by 1 second; under

Low mode, the counting speed is by 0.3 seconds). When it reaches at 9, machine

will enter into Seal mode.

** Under this process, press Seal or Pulse button, the machine will switch to

Seal mode or Pulse Vacuum mode.**

** Under this process, the machine will unlock automatically. This is normal.**

7. After sealing, the machine will release automatically, unlock and beep.

8. Open the lid, take out the bag, check the vacuum and seal of the bag.

Note: A positive seal will look “clear” upon inspection. If the seal is spotty,

incomplete, wrinkle, white or milky, please cut the seal and restart the sealing process.

9. Please store the vacuum items properly after seal. All perishable foods must be

refrigerated or frozen to prevent spoilage.

Since the pressure under the auto vacuum function is set to be high, sometimes it is easy to

destroy some delicate items by high pressure in the vacuum bag. In this case, you can use

the “Pulse” vacuum function to control the vacuum time and pressure, and prevent crushing

delicate items. When packing some juicy foods, you can also use this function and prevent

liquid being sucked out.

1. Put the items in bag and then put the open end of the bag across the chamber

seal gasket, please make sure that the open end of the bag within the chamber room.

2. Close the lid, press the lid by hand, and meanwhile press the locks at both ends

of the machine by ngers to lock the lid.

3. Press the “Pulse” button continually, till it reaches the pressure that you want.

You can watch the vacuum bag to decide the pressure. During this process, you

can stop vacuum by stop pressing this button; and press it again to vacuum again.

4. When the pressure reaches what it needs, press “Seal” button to start sealing.

HOW TO VACCUM AND SEAL BAGS

HOW TO USE “PULSE VAC” VACUUM FUNCTION

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Professional Vacuum Sealer

• Package the freshest foods possible. The Vacuum Sealer allows you to

maintain the food’s freshness up to ve times longer than under normal stored conditions.

• Delicate foods, moist foods and foods that need to hold their shape

require pre-freezing. Foods like meat, berries and bread can be frozen for up to

24 hours without harm of freezer burn. Once food is hard, it is ready

to be vacuum packaged.

• If packaging fresh meats without pre-freezing, place a folded paper towel in between

the meat and the top of the bag. This will help absorb moisture.

• To vacuum liquids like soups, stews and casseroles, pre-freeze in a dish or

ice cube tray. Once frozen, vacuum package, label and stack in your freezer.

• For objects with sharp points or edges (bones, pasta, rice) pad the edges with paper

towels to prevent the bag from puncturing.

• Vacuum bags are reusable, boilable and microwavable. We do not recommend

reusing bags that have been boiled or micro-waved. Do not reuse bags that have

been used to store fresh sh or greasy foods.

• Vegetables must be blanched before being packaged. Place in boiling water or

microwave until heated through but still crunchy. Vacuum package as normal.

** Never vacuum package mushrooms or garlic.** A dangerous chemical reaction

takes place when air is removed, causing these foods to be dangerous if ingested.

V15 is also used for canisters. The knob on the top of the lid controls vacuuming, closes

and locks vents inside lid after vacuuming, and opens the vents to allow air back in the

canister and releases the lid to access the contents.

1. Place the items into the canister. Make sure the canister lid is dry and the lid gasket is without

any powder or food debris. Also please allow some space after the items are put into the

canister. And then close the lid.

2. Turn the knob to “Vacuum” position.

3. Connect the hose to the Accessory port on the machine and the port on the canister lid.

5. Press “Acc” button, slightly press the canister lid for 3-5s, the machine starts vacuum cycle.

6. After the vacuum cycle, the machine will stop automatically. Remove the hose from the

canister and turn the knob to “Lock” position. Store canister in refrigerator.

7. To open vacuum canister, twist knob to “Open” position. With proper care, the canisters

may be reused many times.

BAG GUIDELINES

HOW TO USE WITH CANISTER

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• Use only canisters designed for vacuum packaging. Other containers can implode under

the vacuum pressure of the Vacuum Sealer.

• Cool liquids in refrigerator before vacuum packaging. Hot foods should be cooled

before vacuum packaging.

• Do not freeze vacuum canister. Suggested lowest temperature is 64.4° (-18°C). Too low

lower than 64.4°(-18°C) or too high higher than 212° (100°C) temperature will make the

canister material endure lower pressure or melt.

• Hand wash canister lid. Do not put in dishwasher and micro-oven. The canister body

itself is dishwasher safe and micro-oven safe. Suggested highest temperature is 100° (100°C).

• If liquids are caught in the accessory hose, run warm water through hose.

Be sure hose is not attached to accessory port.

• Powdered or granulated foods should be covered with a paper towel

before vacuuming to prevent food from traveling into the vacuum mechanism.

• Vacuum packaging is not a substitute for canning. Perishable foods

still need to be refrigerated or frozen.

CANISTER GUIDELINES

A Vacuum Sealer can vacuum bottle with bottle stoppers. If you cannot nish a bottle of

wine at one time, or you need to preserve a bottle of a non-carbonic acid drink, edible oil,

a bottle of juice or any liquid that is stored in a bottle, you can use the Vacuum sealer to

vacuum the bottle with a bottle stopper.

1. Plug the vacuum bottle stopper to the bottle. Please allow at least 1” between the

bottom of the stopper and the surface of the liquid.

2. Connect the hose to the accessory port of the machine and the other end to the port of

the bottle stopper.

3. Press the two ends of the machine lid with some strength, the lid is locked when you hear

a “da” sound.

4. Press “Vacuum & Seal” button, the machine will start to vacuum.

** Press “Cancel” button to stop the machine.

5. After the vacuum cycle is complete, the machine will stop automatically. Remove the

hose from the stopper.

6. Place the bottle vertically on a plane surface. Make sure the liquid does not touch the stopper.

7. Simply remove the stopper if you want to open the bottle.

HOW TO USE WITH VACUUM BOTTLE STOPPERS

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There is a special function in—the marinate mode, with two options of Quick Marinate Mode

(15mins) and Normal Marinate Mode (27 mins). In the marinate mode, the machine can run

two cycles of vacuuming and releasing air to the canister, allowing foods to get optimum

pickle infusion in the least amount of time. Vacuum status keeps for about 4mins (Quick

Marinate Mode)/8 mins (Normal Marinate Mode) before releasing air, between each cycle.

When marinate is complete, the machine will beep.

Vacuum canister is a perfect partner to marinating foods. The reason that foods can be

marinated in such a short time is that, it opens the micro-holes of the foods, allowing pickle

infusion very quickly.

Important tips: when using canister for marinating, there should be a knob on the canister

lid. Make sure the canister lid is in “Open” status but NOT “Vacuum” status when it is in the

marinate process.

1. Put items in the canister. Make sure there is no powder or food debris on the canister lid

gasket. Also please allow some space after the items are put into the canister. And then

close the lid.

2. Turn the knob to “Open” position.

3. Connect the hose to the Accessory port on the machine and the port on the canister lid.

4. Press “Marinate” button, choose the marinate option. Press once for Quick Marinate Mode,

“1” will appear on the digital displayer; press twice for Normal Marinate Mode, “2” will

appear on the digital displayer.

** In Quick Marinate Mode, the cycle is about 15mins.

** In Normal Marinate Mode, the cycle is about 27 minutes. Longer marinate time will

make much perfect marinated foods.

5. Press “Start” button (or the quick-start button on the handle), slightly press the canister

lid for 3-5 seconds. When it reaches the pressure, the machine will stop automatically.

Value on the Digital displayer will count down from 5 to 1, counting down cycle repeats

continually. After 4 mins (Quick Marinate Mode) or 8 NEW mins (Normal Marinate Mode), it

stops counting, vacuum status is complete.

6. When vacuum status is complete; the canister starts to release air. Value on the Digital

displayer will count up from 1 to 5. After 30’s, it stops counting; releasing air is complete.

7. The machine vacuums the canister again. The above mentioned cycle will be run two

times.

8. When marinate process is complete, 0 will appear on the digital displayer and illuminate

and the machine will beep. Turn the canister knob to “Lock” position, remove the hose from

canister. Now the delicacy is ready.

** Press On/Off button to stop the machine’s all working processes.

HOW TO MARINATE FOODS

10

The Vacuum Sealer will revolutionize the way you buy and store food. Because vacuum

packaging works to eliminate freezer burn and slow food spoilage, you are now able to take

advantage of buying food in bulk without the threat of wasting food.

Vacuum packaging with the Vacuum Sealer removes up to 90% of the air from the package.

This will help keep food fresher up to 5 times longer than under normal circumstances. Dry

foods like pasta, cereals and our will stay fresh from start to nish. Plus vacuum packaging

prevents weevils and other insects from infesting dry goods. Package only the freshest foods

possible.

However, please keep in mind that not all foods benet from vacuum packaging. Never

vacuum package garlic or fungi like mushrooms. A dangerous chemical reaction takes place

when air is removed, causing these foods to be dangerous if ingested. Vegetables should

be blanched before packaging to kill any enzymes that may cause the release of gases

(out-gassing) when vacuumed.

FOODS

Vacuum Freezer

Storage

Vacuum Fridge

Storage

Typical

Storage

Fresh Beef & Veal 1-3 years 1 month 1-2 weeks

Ground Meat 1 year 1 month 1-2 weeks

Fresh Pork 2-3 years 1-4 weeks 1 weeks

Fresh Fish 2 years 2 weeks 3-4 days

Fresh Poultry 2-3 years 2-4 weeks 1 week

Smoked Meats 3years 6-12 weeks 2-4 weeks

Fresh Produce,

Blanched

2-3 years 2-4 weeks 1-2 weeks

Fresh Fruits 2-3 years 2 weeks 3-4 days

Hard Cheeses 6 months 6-12 weeks 2-4 days

Sliced Deli Meats Not recommended 6-12 weeks 1-2 weeks

Fresh Pasta 6 months 2-3 weeks 1 week

FOOD STORAGE AND SAFETY INFORMATION

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Vacuum packaging greatly extends the shelf life of foods, but your Vacuum Sealer can also

be used in many other areas of the house besides the kitchen.

VACUUM PACKAGING IS GREAT FOR CAMPING AND OUTDOOR ACTIVITIES!

• For a quick & reusable ice pack, ll a vacuum bag about half full with water and a few

tablespoons of rubbing alcohol. Seal the bag - don’t vacuum it - and place in the freezer.

The alcohol keeps the water from freezing completely, resulting in a exible ice pack to wrap

around sore joints and minor injuries.

• Vacuum package pre-made meals in advance for camping outings for quick and easy

dinners in the great outdoors.

• Vacuum package meats and other items for scent-free storage.

• Create your own dry packs by vacuum packaging essentials like matches, dry socks and a

map for emergencies.

AROUND THE HOUSE

• Organize ‘junk’ drawers and keep easy to lose items like nails and screws safe by vacuum

packaging them in a vacuum bag. That way, items are clearly visible and organized within

the bag.

• Don’t worry about polishing silver ever again! Simply vacuum package rarely used

silverware in vacuum bags to prevent the oxidation that causes tarnishing.

** Hint: place a folder paper towel in between sharp edges of the silverware and the vacuum

bag to prevent puncturing.

VACUUM PACKAGING TIPS

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Under the proper circumstances, your Vacuum Sealer will give you many top-notch vacuum

performances. In some instances, problems may arise. Please review this trouble shooting

page prior calling customer support.

Note: In order to maintain a longer product life, we strongly recommend to stop at least 20

seconds between each seal. In order to avoid burning your hand, when you open the machine

lid, press “Seal” button, “E1” will blink on the digital displayer, the machine does not heat. Just

simply close the machine lid to use the machine again.

When machine is under long time working and is overheat, the thermal overload will start to

protect the machine. “E2” blinking appears on the digital displayer. In this case please shut

down the machine and cut off the electricity, and allow the machine rest for about 20mins.

And then re-connect and re-start the machine.

A protective device will protect the machine from overheated. When the display shows E3,

shut down the machine and cut off the power. Let the machine rest for around 20 minutes.

Then restart the machine.

THE VACUUM SEALER WON’T TURN ON

• Ensure that the machine is properly plugged into a grounded outlet.

• Check the power cord for tears and frays. Do not use machine if power cord is damaged.

THE VACUUM SEALER DOESN’T PULL A COMPLETE VACUUM WITH BAGS

• To vacuum and seal properly, edge of bag must be across the seal bar. Make sure bag is

inside the chamber seal gasket and that there are no wrinkles in the bag along the seal bar.

• If packaging from a roll bag, make sure rst seal is complete and that there are no gaps in

either seal.

• The Vacuum Sealer and vacuum bag need to be clean, dry and free of debris for the

vacuum process to be successful. Wipe surface of seal bar and inside of bag and try again.

VACUUM BAG LOSES VACUUM AFTER BEING SEALED

• Sharp items can puncture small holes in bags. To prevent this, cover sharp edges with paper

towel and vacuum in a new bag.

• Some fruits and vegetables can release gases (out-gassing) if not properly blanched or

frozen before packaging. Open bag. If you think food spoilage has begun, discard food. If

food spoilage has not yet begun, consume immediately. If in doubt, discard food.

TROUBLE SHOOTING

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THE VACUUM SEALER IS NOT VACUUMING CANISTERS PROPERLY

• The accessory hose may not be properly attached. Ensure the hose is completely inserted

into the lid of the canister and the accessory port and try again.

• Make sure the canister lid is turned to the “Vacuum” setting.

• Leave adequate head space at the top of the canister.

• Make sure there isn’t any damage to the canister and lid. Sometimes hairline cracks can

develop in canisters. When this happens the canister is no longer air tight and should be

discarded.

• Twist knob on lid of canister to make sure it is attached securely.

In seldom cases some of the programs may cause an error and lead to the machine not work well.

• Unplug from electric outlet and then re-connect it.

TROUBLE SHOOTING

14

Emballage sous vide et salubrité des aliments ...............................................................................16

Caractéristiques de l’ensacheur sous vide ................................................................................ 17-19

Données techniques..........................................................................................................................19

Sécurité, Entretien et préparations ..................................................................................................20

Comment obtenir un sac à partir du rouleau ................................................................................ 20

Comment mettre les sacs sous vide et les sceller .......................................................................... 21

Comment utiliser la fonction « Pulse vac (Mise sous vide à impulsion) » .....................................21

Directives relatives aux sacs .............................................................................................................22

Comment utiliser avec une boîte ....................................................................................................22

Directives relatives aux boîtes ..........................................................................................................23

Comment utiliser avec les bouchons de bouteille sous vide .......................................................23

Comment mariner les aliments ........................................................................................................24

Entreposage des aliments et consignes de salubrité ....................................................................25

Conseils pratiques pour l’emballage sous vide ..............................................................................26

Dépannage ...................................................................................................................................27-28

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L’emballage sous vide prolonge la durée de vie des aliments en éliminant la majorité de l’air

des conteneurs scellés et empêche l’air frais de s’inltrer dans les conteneurs scellés, réduisant

ainsi l’oxydation. L’emballage sous vide aide à préserver la saveur et la qualité générale. Il

aide également à bloquer la croissance de micro-organismes aérobies, qui peuvent causer

les problèmes mentionnés ci-dessous dans certaines conditions :

Moisissure – La moisissure ne peut pas se développer dans un environnement à faible teneur

en oxygène; c’est pourquoi l’emballage sous vide peut pratiquement l’éliminer.

Levure – Elle entraîne la fermentation qui peut être identiée par l’odeur et le goût. La levure a

besoin d’eau, de sucre et d’une température modérée pour se reproduire. Elle peut également

survivre avec ou sans air. Ralentir la croissance de la levure nécessite une réfrigération, tandis

que la congélation l’interrompt complètement.

Bactéries – Elles causent une odeur désagréable, une décoloration et/ou une texture molle

ou visqueuse. Dans des conditions propices, le Clostridium botilinum (l’organisme qui cause

le botulisme) peut se développer sans air et ne peut pas être détecté par l’odeur ou le goût.

Quoiqu'il soit extrêmement rare, il peut être très dangereux.

Ainsi que pour tout autre conteneur d’entreposage, il est important d’inspecter les aliments

pour vérier qu’ils ne sont pas avariés avant de les consommer.

Pour préserver la salubrité des aliments, il est important de maintenir des températures

basses. Vous pouvez considérablement réduire la croissance des micro-organismes à des

températures de 4 °C (39,2 °F) ou inférieures. La congélation à -17 °C (1,4 °F) ne détruit pas

les micro-organismes mais elle interrompt leur croissance. Pour l’entreposage à long terme,

congelez toujours les aliments périssables qui ont été emballés sous vide.

Il est important de noter que l’emballage sous vide ne peut pas inverser la détérioration des

aliments. Il peut seulement ralentir les modications de la qualité. Il est difcile de prédire combien

de temps les aliments conserveront leur saveur, apparence ou texture optimale, puisque cela

dépend de l’âge et de l’état des denrées le jour où elles ont été emballées sous vide.

Remarque : L’emballage sous vide ne remplace pas la réfrigération ou la congélation. Les

aliments périssables qui nécessitent la réfrigération doivent toujours être réfrigérés ou congelés

après leur emballage sous vide.

Directives de préparation

Les légumes doivent êtres blanchis avant d’être emballés sous vide. Le blanchiment bloque

l’action enzymatique qui cause la perte de saveur, de couleur et/ou de texture. Pour blanchir

les légumes, placez-les dans l’eau bouillante ou dans le four à micro-ondes jusqu’à ce qu’ils

soient cuits mais toujours croquants. Ensuite, immergez les légumes dans l’eau froide pour

interrompre le processus de cuisson. Enn, séchez les légumes avec une serviette avant de

les emballer sous vide. Les légumes de la famille des Crucifères (brocoli, jeunes pousses,

chou potager, chou-eur, chou vert, navets) émettent naturellement des gaz pendant

l’entreposage. C’est pourquoi ils doivent être conservés uniquement dans le congélateur

après le blanchiment.

EMBALLAGE SOUS VIDE ET SALUBRITÉ DES ALIMENTS

16

CARACTÉRISTIQUES DE L’ENSACHEUR SOUS VIDE

1. PANNEAU DE COMMANDE

2. COUVERCLE DE L’APPAREIL

3. PORT POUR ACCESSOIRES

4. VERROU

5. MOUSSE DE SCELLAGE

6. JOINT DE SCELLAGE SUPÉRIEUR

7. COMPARTIMENT DE STOCKAGE DES

ROULEAUX D’EMBALLAGE SOUS VIDE

8. COUPE-SAC

9. JOINT DE SCELLAGE INFÉRIEUR

7

4

8

9

5

6

1

2

3

10

10. FIL À SCELLER

17www.ExcaliburDIY.com

Professional Vacuum Sealer

CARACTÉRISTIQUES DE L’ENSACHEUR SOUS VIDE

A. Bouton On/Off (Marche/Arrêt)

1. Branchez l’alimentation électrique, appuyez sur ON/OFF (MARCHE/ARRÊT) au bout d’une

seconde, l’appareil passe au mode Prêt-à-fonctionner. L’afchage numérique indique la

durée de scellage. Le voyant lumineux est illuminé, le ventilateur fonctionne.

2. En mode Prêt-à-fonctionner, appuyez sur « ON/OFF (MARCHE/ARRÊT) », l’appareil se met

en mode d’attente. L’afchage et le voyant lumineux sont éteints, le ventilateur s’arrête.

3. En mode Fonctionnement, le bouton « ON/OFF (MARCHE/ARRÊT) » est le même que le

bouton Stop (Arrêt).

En mode Prêt-à-fonctionner, si rien ne se passe pendant 10 minutes, l’afchage numérique

et le ventilateur s’éteindront automatiquement et l’appareil se mettra en mode d’attente.

B. Bouton de mise sous vide automatique (Start [Démarrage])

1. Appuyez sur le bouton Start (Démarrage), l’appareil mettra sous vide et scellera

automatiquement. Une fois le processus terminé, l’appareil émettra un signal sonore.

2. Pendant le processus de mise sous vide, appuyez sur le bouton Seal (Sceller) ou Pulse

(Impulsion) pour changer le mode de fonctionnement. (*Lors du processus de mise sous

vide/scellage automatique, si le couvercle de l’appareil n’est pas bien appuyé ou si la

température de la pompe est trop élevée, l’afchage indique E, l’appareil émet un signal

sonore, puis il cesse de fonctionner.)

C. Bouton Seal (Seal [Sceller])

1. Appuyez sur le bouton « Seal (Sceller) » pour interrompre le cycle de mise sous vide et

sceller an d’éviter d’écraser les aliments délicats.

2. Produisez des sacs sur mesure.

Pendant le processus de chauffage/scellage, si le couvercle de l’appareil n’est pas bien

appuyé ou si la température de la pompe est trop élevée ou effectue plus de 25 scellages

individuels en l’espace de 5 minutes, l’afchage numérique indique E et l’appareil cesse

de fonctionner.

H I E F G

A. B C D

18

CARACTÉRISTIQUES DE L’ENSACHEUR SOUS VIDE

D. Bouton Stop (Stop [Arrêt])

Appuyez sur le bouton Stop (Arrêt) pour interrompre tout processus.

E. Bouton de mise sous vide à impulsion (Pulse [Impulsion])

Appuyez sur Pulse (Impulsion); l’afchage numérique indique P; appuyez sur le bouton

Pulse (Impulsion) à plusieurs reprises pour mettre le sac sous vide petit à petit. Si rien ne se

passe pendant 10 secondes, l’appareil se remettra en mode Prêt-à-fonctionner.

F. Bouton de mise sous vide d’accessoires (Acc [Accessoires])

Seulement pour les boîtes sous vide, les bouchons de bouteille de vin et autres

accessoires; appuyez sur le bouton « Acc (Accessoires) » et l’appareil démarrera

le cycle de mise sous vide. Après le cycle de mise sous vide, l’appareil s’arrêtera

automatiquement SANS sceller.

G. Bouton de niveau de vide (Vacuum Degree [Degré de vide])

Appuyez sur ce bouton pour régler le niveau de vide requis. Vous avez l’option High

(Haut) ou Low (Bas).

Le voyant lumineux est illuminé en fonction du réglage. Le réglage de défaut est High

(Haut).

H. Afcheur numérique

1. Afche le cycle de mise sous vide, la valeur comptera progressivement de 0 à 9.

Lorsque 9 apparaît, le cycle de mise sous vide est terminé.

2. Afche la durée de scellage; cette durée peut être ajustée et réglée entre 0 et

6 secondes. Il y a une fonction de mémoire de secours pour la durée de scellage.

3. Lorsque « E » est afché, l’appareil est en mode de protection.

I. Bouton de réglage de la durée de scellage (« + » « - »)

Il vous suft de régler la durée de scellage en l’« augmentant » ou en la « diminuant » à

l’aide des boutons « + » ou « - ». Lorsqu’il est réglé sur 0, l’appareil ne scellera pas. Réglez

la durée de scellage entre 0 et 9 secondes. L’appareil se rappellera le dernier réglage

de la durée de scellage.

DONNÉES TECHNIQUES

Tension : 100 à 120 V ~60 Hz

Pression : -718,82 mm (-28,3 po) Hg /

-958 millibar (±3 %)

Largeur max. du sac : 310 mm (12,2 po)

Poids : 2,9 kg (6,3 lb)

Alimentation électrique : 200 watts

Pompe : double

Largeur du l à sceller : 3 mm

Dimensions : 395 mm x 210 mm x 95 mm

(15,5 po x 8,2 po x 3,7 po) (L x l x H)

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Excalibur EHVR12 Le manuel du propriétaire

Excalibur EHVR12 Le manuel du propriétaire

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