Weston 65-1201-W Mode d'emploi

Catégorie
Scelleuses sous vide
Taper
Mode d'emploi
VACUUM SEALER
65-1201-W
DUE TO CONSTANT FACTORY IMPROVEMENTS, THE PRODUCT PICTURED MIGHT DIFFER
SLIGHTLY FROM THE PRODUCT IN THIS BOX.
TABLE OF CONTENTS / ÍNDICE / TABLE DES MATIÈRES
2
BEFORE YOU START SEALING
PROTECTIVE TAPE
COOLING FAN
IMPORTANT SAFEGUARDS
COMPONENT LIST
MAINTENANCE KIT
ASSEMBLY
OTHER CONSUMER SAFETY INFORMATION
CARE & CLEANING INSTRUCTIONS
CONTROL PANEL
INITIAL TESTING OF THE BAG SEAL
VACUUM SEAL MODE
MARINATE MODE
TROUBLESHOOTING
VACUUM PACKAGING GUIDELINES
STORAGE LIFESPAN GUIDELINES
FOOD SAFETY
WARRANTY INFORMATION
ANTES DE COMENZAR A SELLAR LA BOLSA
CINTA DE PROTECCIÓN
VENTILADOR DE REFRIGERACIÓN
SALVAGUARDIAS IMPORTANTES
LISTA DE COMPONENTES
KIT DE MANTENIMIENTO
ENSAMBLADO
OTRA INFORMACIÓN DE SEGURIDAD PARA EL CLIENTE
INSTRUCCIONES DE CUIDADO Y LIMPIEZA
PANEL DE CONTROL
PRUEBA INICIAL DEL SELLO DE BOLSA
MODO DE SELLADO AL VACÍO
MODO DE MARINADO
SOLUCIÓN DE PROBLEMAS
PAUTAS DE EMPAQUE AL VACÍO
PAUTAS SOBRE LA VIDA EN ALMACENAMIENTO
SEGURIDAD DE LOS ALIMENTOS
INFORMACIÓN DE GARANTÍA WESTON
AVANT DE PROCÉDER AU SCELLAGE DU SAC
BANDE PROTECTRICE
VENTILATEUR
PRÉCAUTIONS IMPORTANTES
DESCRIPTION DE LA PIÈCE
TROUSSE D’ENTRETIEN
ASSEMBLAGE
AUTRES RENSEIGNEMENTS DE SÉCURITÉ AU CONSOMMATEUR
DIRECTIVES D’ENTRETIEN ET DE NETTOYAGE
PANNEAU DE COMMANDE
ESSAI INITIAL DE SOUDURE DE SAC
MODE SCELLAGE SOUS VIDE
MODE MARINAGE
DÉPANNAGE
DIRECTIVES RELATIVES À L’EMBALLAGE SOUS VIDE
GUIDE DE CONSERVATION DES ALIMENTS EMBALLÉS
SÉCURITÉ ALIMENTAIRE
INFORMATION SUR LA GARANTIE
3
3
3
4
5
7
7
8
8
9
10
11
12
13
14
15
16
18
20
20
20
21
22
23
23
24
24
25
26
27
28
29
30
31
32
34
36
36
36
37
38
39
39
40
40
41
42
43
44
45
46
47
48
51
COOLING FAN
The Vacuum Sealer has an Internal Cooling Fan that runs whenever the
unit is plugged in and turned on. To save energy, turn the unit “OFF”
and unplug the Power Cord when not in use.
PROTECTIVE TAPE
There is a factory installed
strip of Seal Bar Tape on the above and beneath the
Seal Wire on the Aluminum Alloy Seal Bar.
DO NOT REMOVE THE TAPE!
BEFORE YOU START BAG SEALING
Before using the Chamber Vacuum Sealer, familiarize yourself with the
bag sealing functions. A vacuum bag is sealed when the Seal Bar Heating
Element is activated and heats the bag to its melting point, which then
permanently welds the bag layers together, sealing the bag shut.
Test seal a couple of bags to be sure that the Seal Time is set properly. The
Seal Time may need to be increased (+) or decreased (-) to optimally seal a
bag.
SEAL BAR TAPE
DO NOT REMOVE!
FIGURE 1
3
ENGLISH INSTRUCTIONS
4
ENGLISH INSTRUCTIONS
1. Read all instructions.
2. ALWAYS DISCONNECT Chamber
Sealer from power source before
servicing, changing accessories or
cleaning the unit.
3. Plug the Chamber Sealer into a
standard 120 Volt, 60 Hz wall outlet.
Avoid using extension cords.
4. DO NOT USE the Chamber Sealer
if the Power Cord, Plug or any other
parts are damaged. If the Power Cord
or the Chamber Sealer is damaged,
call Customer Service. DO NOT
ATTEMPT TO REPLACE THE CORD.
Be sure to not allow the Power Cord to
drape into your work area. Check that
all parts are operating properly, and
perform the intended functions. Check
for any other conditions that may affect
the operation.
5. NEVER use any accessories or parts
from other manufacturers. Doing so
will VOID YOUR WARRANTY and may
cause re, electrical shock or injury.
6. Reduce risk of unintentional starting.
Make sure the Power Switch is in the
“OFF” position before attaching to the
power source.
7. KEEP FINGERS CLEAR of the Heat
Sealing Bar and Seal Bar Tape AT
ALL TIMES, these areas become HOT.
Doing so may cause serious injury.
8. DO NOT take this appliance
apart; doing so will VOID YOUR
WARRANTY and may result in
personal injury.
9. TO PROTECT AGAINST RISK
OF ELECTRICAL SHOCK: DO
NOT SUBMERGE THE CHAMBER
SEALER INTO WATER OR LIQUID.
BE SURE THE VACUUM SEALER
IS DISCONNECTED FROM THE
POWER SOURCE BEFORE
CLEANING. Follow the “Cleaning
Instructions” in this booklet. NEVER
rinse appliance Vacuum Sealer under
tap.
10. NEVER LEAVE THE CHAMBER
SEALER UNATTENDED. Be safe,
DISCONNECT the Vacuum Sealer
from power source before leaving
the work area. Close supervision is
necessary when any appliance is used
near children. This appliance is NOT to
be used by children.
11. DO NOT let the Power Cord hang
over edge of work surface.
12. Be sure the Chamber Sealer is on
a stable work surface. Be sure all the
Vacuum Sealer Feet are stable.
13. DO NOT use the Chamber Sealer
outdoors.
14. DO NOT use the Chamber Sealer
while under the inuence of drugs,
medications or alcohol.
15. The Chamber Sealer is ONLY
intended to be used with CHAMBER
BAGS. For best results, only use the
recommended Chamber bags. DO
NOT USE HOUSEHOLD BAGS! Any
other uses of the Chamber Sealer,
other than the uses described in this
booklet, could potentially damage the
appliance and void the warranty!
NOTICE!!
PLEASE DO NOT DISCARD THE ORIGINAL SHIPPING PACKAGE AND THE INNER
CARTONS!
IN THE EVENT THIS UNIT MUST BE RETURNED FOR SERVICE OR ADJUSTMENTS,
THE PRODUCT IS BEST PROTECTED DURING SHIPMENT IF THE PRODUCT IS
RETURNED IN THE ORIGINAL SHIPPING CARTON.
SAVE THESE INSTRUCTIONS
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always
be followed to reduce the risk of re, electric shock, and/or injury to persons,
including the following:
COMPONENT LIST
DIAGRAM NUMBER PART DESCRIPTION PART NUMBER
1 LID 65-1202
2 HANDLE 65-1203
3 ALUMINUM ALLOY SEAL BAR 65-1204
4 SEAL BAR INSULATOR 65-1205
5 BAG HOLDER LATCH 65-1206
6 POWER CORD 08-0402
7 CONTROL PANEL 65-1208
8 LID GASKET 65-1210
5
ENGLISH INSTRUCTIONS
1
2
4
3
6
7
ON/OFF
Start
Seal
Stop
Vacuum
Degree
Function
Seal Time
Marinate Time
Max
High
Medium
Low
Minimum
Adjustable
5
If any components of this unit are broken, the unit does not operate properly or you
need a replacement instruction manual, visit us on the web at
WestonSupply.com
Or call Weston Brands, LLC Toll Free at 1-800-814-4895
Monday thru Friday 8:00am-5:00pm ET. Outside the U.S. call 1-216-901-6801
MAINTENANCE KIT
The Maintenance Kit includes a Vacuum
Chamber Seal and an Aluminum Alloy Seal Bar
(FIGURE 2). These parts may wear over time
and require replacement, depending on usage.
There is one factory-installed Vacuum Chamber
Seal on the Chamber Vacuum Sealer. When
the Vacuum Lid is closed and the pump
engages, it forms an airtight seal. To replace,
simply remove it from the groove in the lid and
slide the replacement into the groove.
The fully assembled Aluminum Alloy Seal Bar
is also available as a replacement part in the
maintenance kit.
It can be difcult to replace the seal wire and
seal bar tape on the Aluminum Alloy Seal Bar.
If it is not installed correctly, you may risk short
circuiting the seal bar. For this reason we only
supply the fully assembled Seal Bar. We advise
that you contact Customer Support for technical
assistance.
ASSEMBLY
Place the Chamber Vacuum Sealer
on a at, dry surface.
Plug the female end of the Power
Cord into the Power Supply Port on the
right side of the appliance (FIGURE 3).
Plug the male end of the Power
Cord into a standard, grounded 120-volt
household electrical outlet. DO NOT
attempt to modify the plug to t into an
unsuitable outlet.
NOTE: The Chamber Vacuum Sealer is ONLY intended to be used with CHAMBER
VACUUM BAGS. DO NOT USE HOUSEHOLD BAGS OR EMBOSSED BAGS
INTENDED FOR USE WITH OUT OF CHAMBER SEALERS! Any other uses of
the Vacuum Sealer, other than the uses described in this booklet, could potentially
damage the appliance and void the warranty!
7
ENGLISH INSTRUCTIONS
FIGURE 3
FIGURE 2
CARE & CLEANING INSTRUCTIONS
WARNING! Before cleaning, assembling or disassembling the Chamber
Vacuum Sealer, make sure the Vacuum Sealer is OFF and the PLUG IS REMOVED
FROM THE OUTLET/POWER SOURCE!
. NEVER IMMERSE the Chamber Vacuum Sealer in water or other liquid.
. Make sure the Chamber Vacuum Sealer has completely cooled before
cleaning it.
. Wipe clean all outside surfaces including the Vacuum Chamber and Vacuum
Lid with a damp cloth or paper towel. Most household spray cleaners are safe
to use. Avoid spraying directly into the vent on the sides of the unit. DO NOT
use abrasive cleansers!
. Be careful while cleaning not to peel or damage the strip of Seal Bar Tape
covering the Aluminum Alloy Seal Bar. Do not expose the Seal Bar Tape to
moisture.
. Dry all surfaces and close the Vacuum Lid before storing the Vacuum Sealer.
8
ENGLISH INSTRUCTIONS
OTHER CONSUMER SAFETY INFORMATION
w WARNING
Electrical Shock Hazard: This appliance is provided with
a grounded (3-prong) plug to reduce the risk of electric shock. The plug
fits only one way into a grounded outlet. Do not defeat the safety purpose
of the plug by modifying the plug in any way or by using an adapter. If the
plug does not fit fully into the outlet, reverse the plug. If it still does not fit,
have an electrician replace the outlet.
The length of the cord used on this appliance was selected to reduce the
hazards of becoming tangled in or tripping over a longer cord. If a longer
cord is necessary, an approved extension cord may be used. The electrical
rating of the extension cord must be equal to or greater than the rating of
the appliance. Care must be taken to arrange the extension cord so that it
will not drape over the countertop or tabletop where it can be pulled on by
children or accidentally tripped over.
.
ON/OFF Button: When the Chamber Vacuum Sealer is connected to
power, the LED Display will show OFF. Press the ON/OFF Button once to
engage the functions of the Chamber Vacuum Sealer. The LED Display will
initially show the preset sealing time. Press the ON/OFF Button again to
change the sealer to standby mode (the display will show OFF).
.
Function Button: When the Chamber Vacuum Sealer is ON, use the
Function Button to choose between Vacuum Seal Mode or Vacuum Marinate
Mode. The indicator light next to each mode will illuminate when selected.
.
Vacuum Degree Button: Press the Vacuum Degree Button to adjust the
chamber pressure. Use the “+” and “-” buttons to adjust the pressure up or
down. The Hg will be indicated in the LED Display. Increasing the vacuum
degree will allow for larger bags to be evacuated faster.
.
Indicator Lights: The Indicator Lights correspond with the adjustable
Vacuum Degree. The Vacuum Degree is adjustable between 29.5” Hg at the
Max and 23.5” Hg at the Minimum.
.
Start Button: When the Chamber Vacuum Sealer is ON, use the Start
Button to to enter initiate Vacuum Seal Mode or Vacuum Marinate Mode
(depending on the Function setting).
.
Seal Button: During Vacuum Seal Mode, press the Seal Button. This will
stop the vacuum process and the Chamber Vacuum Sealer will seal the bag.
.
Stop Button: Press the Stop Button to stop any process underway.
CONTROL PANEL
Seal Time
Marinate Time
Max
High
Medium
Low
Minimum
Adjustable
Function
Vacuum
Degree
ON/OFF
Start
Seal
Stop
9
ENGLISH INSTRUCTIONS
INITIAL TESTING OF THE BAG SEAL
NOTE: The Chamber Vacuum Sealer is ONLY intended to be used with CHAMBER
VACUUM BAGS. DO NOT USE HOUSEHOLD BAGS OR EMBOSSED BAGS
INTENDED FOR USE WITH OUT OF CHAMBER SEALERS! Any other uses of
the Vacuum Sealer, other than the uses described in this booklet, could potentially
damage the appliance and void the warranty!
WARNING! Before cleaning, assembling or disassembling the Chamber
Vacuum Sealer, make sure the Vacuum Sealer is OFF and the PLUG IS REMOVED
FROM THE OUTLET/POWER SOURCE!
10
ENGLISH INSTRUCTIONS
1. ALWAYS allow the sealing bar to cool
for approximately 20 seconds between
bags. Leave the Vacuum Lid OPEN
between uses, this allows the Heating
Element to cool more quickly between
bags.
2. Place a bag in the vacuum chamber
with the opening of the bag facing the
Seal Bar. Lift the bag holder latch to
open the rings in front of the seal bar.
Slide the bag in the ring opening and
close the hook latch to secure the bag
in place (FIGURE 7). Allow for 1”-2” of extra headspace at the top of the bag to
ensure a quality seal.
3. Press the ON/OFF Button. Close the lid and select the Seal Function. Choose
your desired vacuum and seal time settings by pushing the function button to
move between vacuum pressure and seal times. Press the Vacuum Degree
button to choose one of the preset vacuum pressure degrees or choose the
adjustable option to manually set your own pressure using the + or - buttons.
Vacuum pressure is measured in inches of mercury.
4. Press the Start Button, engaging the Vacuum Pump to initiate the vacuum and
seal process.
5. After the Seal Window counts down to zero (0), the unit will automatically
release the vacuum and enable the Vacuum Lid to open. Do not try to open the
lid while chamber is .pressurized. The unit will beep 3 times when complete.
NOTE: the lid is very heavy, so you may need to use some force to open.
6. Remove the bag and inspect the seal. The seal should appear smooth and
consistent all the way across the bag. The seal SHOULD NOT melt through the
bag at any point. Be sure there are no creases or wrinkles that may allow air to
leak into the bag. A properly sealed bag will not pull apart, the bag must be cut
open.
7. Do not form side seals on the bags, the sides are already sealed.
8. If the seal is good, proceed with vacuum packaging. Otherwise:
. If the seal is melted through the bag, trim off the bad seal with
scissors and adjust the Seal Time Down (-) in one second
increments and try the test process again.
. If the seal has not fully welded the bag closed, trim off the bad
seal with scissors and adjust the Seal Time Up (+) in one second
increments and try the test process again.
FIGURE 7
11
ENGLISH INSTRUCTIONS
BEFORE ATTEMPTING VACUUM PACKAGING, BE SURE THAT THE
CHAMBER VACUUM SEALER IS SET UP IN ACCORDANCE WITH ALL
OF THE SAFETY PRECAUTIONS LISTED IN THIS BOOKLET.
1. ALWAYS allow the sealing bar to cool for approximately 20 seconds
between bags. Leave the Vacuum Lid OPEN between uses. This allows the
Heating Element to cool more quickly between bags.
2. Select your vacuum chamber bag and fill with product to be vacuum
packaged. Make sure that bags containing liquids do not exceed the height of
the seal bar.
3. Lay the bag flat in the vacuum chamber with the opening of the bag facing
the Seal Bar. Lift the bag holder latch to open the rings in front of the seal bar.
Slide the bag in the ring opening and close the hook latch to secure the bag in
place. Allow for 1”-2” of extra headspace at the top of the bag to ensure a quality
seal.
4. Press the ON/OFF Button. Close the lid and select the Seal Function.
Choose your desired vacuum and seal time settings by pushing the function
button to move between vacuum pressure and seal times. Press the Vacuum
Degree button to choose one of the preset vacuum pressure degrees or
choose the adjustable option to manually set your own pressure using the +
or - buttons.Vacuum pressure is measured in inches of mercury.
5. Press the Start Button, engaging the Vacuum Pump to initiate the vacuum and
seal process.
6. After the Seal Window counts down to zero (0), the unit will beep three
times and automatically release the vacuum and enable the Vacuum Lid to
open. Do not try to open the lid while chamber is pressurized.
NOTE: To SEAL ONLY, you will still need to press the Start Button to initiate
the process. After pressing the Start Button, immediately press the Seal
Button.
VACUUM SEAL MODE
BEFORE ATTEMPTING VACUUM PACKAGING, BE SURE THAT THE
CHAMBER VACUUM SEALER IS SET UP IN ACCORDANCE WITH ALL OF
THE SAFETY PRECAUTIONS LISTED IN THIS BOOKLET.
1. ALWAYS allow the sealing bar to cool for approximately 20 seconds
between bags. Leave the Vacuum Lid OPEN between uses, this allows the
Heating Element to cool more quickly between bags.
2. Select your vacuum chamber bag and fill with product to be vacuum
packaged. Make sure that bags containing liquids do not exceed the height of the
seal bar.
3. Lay the bag flat in the vacuum chamber with the opening of the bag facing
the Seal Bar. Lift the hook latch to open the rings in front of the seal bar. Slide the
bag in the ring opening and close the hook latch to secure the bag in place. Allow
for 1”-2” of extra headspace at the top of the bag to ensure a quality seal.
4. Press the ON/OFF Button. Close the lid and select the Marinate Function
and choose your desired marinate time, ranging from 9-99 minutes. Press
Vacuum Degree again to switch to Vacuum Seal Mode and select your desired
vacuum and seal time settings.
5. Press the Start Button engaging the Vacuum Pump to initiate the marinating
process. Each marinating cycle is 9 minutes. If you selected 99 minutes, the sealer
will go through 11 marinating cycles. It will vacuum, hold and release with each cycle.
6. During the cycle the pump will engage and the Indicator Light on the preset
vacuum degree will start to blink. When the preset degree is reached, the
indicator light will remain on. The LED Display will count up from zero (0) to the
preset degree. When the unit mnoves to hold, The LED Display will count down
until the pressure is releasted. After the release the LED Display will count down
to zero (0) until the marinating process is finished.
7. After the Seal Window counts down to zero (0) the unit will beep three times
and automatically release the vacuum and enable the Vacuum Lid to open. Do
not try to open the lid while chamber is pressurized.
MARINATE MODE
NOTE: The Chamber Vacuum Sealer is ONLY intended to be used with CHAMBER
VACUUM BAGS. DO NOT USE HOUSEHOLD BAGS OR EMBOSSED BAGS
INTENDED FOR USE WITH OUT OF CHAMBER SEALERS! Any other uses of the
Vacuum Sealer, other than the uses described in this booklet, could potentially damage
the appliance and void the warranty!
12
ENGLISH INSTRUCTIONS
NOTE: The Chamber Vacuum Sealer is ONLY intended to be used with CHAMBER
VACUUM BAGS. DO NOT USE HOUSEHOLD BAGS OR EMBOSSED BAGS
INTENDED FOR USE WITH OUT OF CHAMBER SEALERS! Any other uses of the
Vacuum Sealer, other than the uses described in this booklet, could potentially damage
the appliance and void the warranty!
13
ENGLISH INSTRUCTIONS
TROUBLESHOOTING
Q: Nothing happens when the Power Button is pressed!
1. Make sure that the Power Cord is not damaged in any way.
2. Be sure that the female end of the Power Cord is plugged completely into
the Power Supply Port of the Vacuum Sealer, and that the male end of the
Power Cord is firmly plugged into the wall outlet
Q: My Vacuum Sealer shut off and will not start again.
1. The Thermal Overload Protector may have been activated. In this case, allow
the Vacuum Sealer to cool by opening the Vacuum Lid for approximately 20
minutes. Be sure to leave the Vacuum Lid open between bag sealing.
2. Be sure that the female end of the Power Cord is plugged completely into the
Power Supply Port of the Vacuum Sealer, and that the male end of the Power
Cord is firmly plugged into the wall outlet.
Q: The Sealing Bar melts through the bag.
1. The Chamber Vacuum Sealer is ONLY intended to be used with CHAMBER
VACUUM BAGS. DO NOT USE HOUSEHOLD BAGS OR EMBOSSED BAGS
INTENDED FOR USE WITH OUT OF CHAMBER SEALERS!
2. Check the condition of the Seal Bar Tape strips.
3. Open the Vacuum Lid and allow the sealing bar to cool for 5-10 minutes.
Always leave the Vacuum Lid open between bags, and allow at least 20
seconds between cycles.
4. The Sealing Bar time may need to be lowered. Adjust the Seal Time Down
(-) in one second increments and try the test process again. Refer to the “Initial
Testing of the Bag Seal” instructions in this booklet for more information.
Q: The bag seal pulls apart.
1. If the seal has not fully welded the bag closed, trim off the bad seal with
scissors and adjust the Seal Time Up (+) in one second increments and try the
test process again.
2. The Chamber Vacuum Sealer is ONLY intended to be used with CHAMBER
VACUUM BAGS. DO NOT USE HOUSEHOLD BAGS OR EMBOSSED BAGS
INTENDED FOR USE WITH OUT OF CHAMBER SEALERS!
3. The seal of the bag may be incomplete. If the seal has a crease in it, or if a
liquid or powder has been trapped between the layers of the bag, the layers may
not have been welded together properly. Cut the seal off and wipe the inside of
the bag clean. Then, try to vacuum seal the package again.
Powdery Items: When vacuum sealing powdery items, like our, it is best to keep
them in their original packaging before putting them into the vacuum bags.
Sharp or Pointed Items: When vacuum sealing sharp or pointy items, it is best
to cushion the edges so they do not puncture the bag during the vacuum process.
YEAST & BACTERIA
For best results in extending the life of foods, it is important to vacuum package
foods that are fresh. Once food has begun to deteriorate, vacuum packaging may
only slow the deterioration process. Vacuum sealing cannot completely prevent
the growth of mold. Other disease causing microorganisms can still grow in low
oxygen environments and may require further measures to be eliminated.
Yeast: The development of yeast can be slowed by refrigeration and completely
stopped by freezing food at 0
o
F (-18
o
C). Yeast causes fermentation, which will give
food an identiable smell.
Bacteria: Freezing cannot eliminate bacteria, but their growth can be stopped.
The growth of bacteria can be easily identied by an offensive odor and sometimes
a slimy texture. Some bacteria, like the one that causes botulism, can grow in low
oxygen environments and cannot be detected by smell, taste or color. Botulism is
very rare, but dangerous. Be sure that all foods are stored and cooked properly
before eating.
COOKING & HEATING
.
Before microwaving vacuum-packed foods, puncture or open the bag to allow
hot airto escape while heating.
.
Vacuum-packed foods can be thawed or cooked in boiling water.
.
Vacuum-packed perishable foods like meats, vegetables and cheeses must
be refrigerated (at or below 34
o
F (1.1
o
C)) or frozen, especially acid-free or
low-acid foods.
This is important because although vacuum packaging removes most air from
the bag, bacteria like Clostridium Botulinum, which produces a toxin that causes
the illness botulism, is anaerobic and grows in the absence of oxygen. Refrigeration
and freezing slow the growth of bacteria. It is also important to maintain a clean
working area to reduce the likelihood of packaging harmful bacteria with the food.
VACUUM PACKAGING GUIDELINES
14
ENGLISH INSTRUCTIONS
VACUUM PACKAGING GUIDELINES
15
ENGLISH INSTRUCTIONS
. IMPORTANT NOTE: Vacuum packaging is NOT a substitute for refrigeration.
Vacuum packed perishable foods still require refrigeration.
. NEVER thaw frozen foods at room temperature. Thaw frozen foods in a
refrigerator or microwave oven.
. In general, the colder the temperature at which foods are stored, the longer the
shelf life.
. Handle vacuum sealer bags with care. Avoid damaging them. A damaged bag
will not hold a seal.
. Only use information in the following chart as a guideline! Refer to the “Vacuum
Packaging Guidelines” and “Food Safety” sections of this manual. Actual storage
life spans may vary. Check all food for spoilage before use.
STORAGE LIFESPAN GUIDELINES
FOOD STORAGE NORMAL VACUUM
TYPE LOCATION LIFE PACKED
LIFE
LARGE CUTS OF MEAT Freezer 6 months 2-3 years
GROUND MEAT Freezer 4 months 1 year
FISH Freezer 6 months 2 years
For best results, freeze meats & sh for 1-2 hours before vacuum packing to help prevent moisture
and juices from interfering with the seal of the vacuum bag.
COFFEE BEANS Room temperature 4 weeks 16 months
COFFEE BEANS Freezer 6-9 months 2-3 years
FLOUR, RICE, SUGAR Room Temperature 6 months 1-2 years
For best results, powder or grainy substances should be kept in their original container or bag, then placed in a
vacuum bag for sealing to prevent interfering with the seal of the vacuum bag.
BERRIES strawberries, raspberries, blackberries Refrigerator 1-3 days 1 week
BERRIES cranberries, huckleberries, blueberries Refrigerator 3-6 days 2 weeks
To prevent berries from being crushed by the vacuum sealer, it is best to freeze item before packing. Spread the berries out on a
cookie sheet to allow them to freeze individually. Berries frozen in a large block will be difcult to vacuum seal due to the
many small air pockets that would form between the berries.
CHEESE Refrigerator 1-2 weeks 4-8 months
If vacuum packed cheese is used often, make sure the vacuum bag is long enough to allow for repeated sealing. For shredded
cheese, place a paper towel inside the vacuum bag, on top of the cheese to prevent the cheese from being
sucked into the Vacuum Sealer or interfering with the sealing of the bag.
COOKIES, CRACKERS, BREADS with periodical opening Room Temperature 1-2 weeks 3-6 weeks
Freeze soft airy foods for 1-2 hours prior vacuum packing, to retain shape & texture.
PASTA, GRAINS, DRIED BEANS Room Temperature 6 months 1-1/2 years
NUTS Room Temperature 6 months 2 years
Dried foods with sharp edges should be wrapped in a paper towel or other matter to prevent the sharp edges from puncturing the vacuum bag.
LETTUCE Refrigerator 3-6 days 2 weeks
Wash & thoroughly dry leafy vegetables before vacuum packaging.
VEGETABLES Freezer 8 months 2 1/2 years
To maximize the taste of vegetables, blanch them before vacuum packaging. Blanching cooks the vegetables very briey, sealing
in the avor, color and texture, leaving the vegetables cooked but still crisp. Vegetables can be blanched in boiling water in the microwave,
most vegetables only require 2-3 minutes (corn on the cob requires 6-11 minutes). Then immerse the vegetables in cold water to
stop the cooking process. Dry the vegetables, then vacuum pack.
Table adapted from Dr. G.K.York, Dept. of Food Science & Tech, U of California, Davis.
16
ENGLISH INSTRUCTIONS
There are basic rules to follow when handling food.
They are COOK, SEPARATE, CLEAN, and CHILL.
COOK
It’s crucial to cook food to a safe internal temperature to destroy bacteria that is present.
The safety of hamburgers and other foods made with ground meat has been receiving a lot
of attention lately, and with good reason. When meat is ground, the bacteria present on the
surface is mixed throughout the ground mixture. If this ground meat is not cooked to at least
160
o
F to 165
o
F (71
o
C to 74
o
C), bacteria will not be destroyed and there’s a good chance you
will get sick.
Solid pieces of meat like steaks and chops don’t have dangerous bacteria like E. coli on the
inside, so they can be served more rare. Still, any beef cut should be cooked to an internal
temperature of at least 145
o
F (63
o
C) (medium rare). The safe temperature for poultry is 165
o
F
(75
o
C) and solid cuts of pork should be cooked to 145
o
F (63
o
C).
SEPARATE
Foods that will be eaten uncooked and foods that will be cooked before eating MUST
ALWAYS be separated. Cross-contamination occurs when raw meats or eggs come in
contact with foods that will be eaten uncooked. This is a major source of food poisoning.
Always double-wrap raw meats and place them on the lowest shelf in the refrigerator so
there is no way juices can drip onto fresh produce. Then use the raw meats within 1-2 days
of purchase, or freeze for longer storage. Defrost frozen meats in the refrigerator, not on the
counter.
When grilling or cooking raw meats or sh, make sure to place the cooked meat on a clean
platter. Don’t use the same platter you used to carry the food out to the grill. Wash the utensils
used in grilling after the food is turned for the last time on the grill, as well as spatulas and
spoons used for stir-frying or turning meat as it cooks.
Make sure to wash your hands after handling raw meats or raw eggs. Washing hands with
soap and water, or using a pre-moistened antibacterial towelette is absolutely necessary after
you have touched raw meat or raw eggs. Not washing hands and surfaces while cooking is a
major cause of cross-contamination.
CLEAN
Wash your hands and work surfaces frequently when you are cooking. Washing with soap
and warm water for at least 15 seconds, then dry with a paper towel.
CHILL
Chilling food is very important. The danger zone where bacteria multiply is between 40
o
F and
140
o
F (4
o
C and 6
o
C). Your refrigerator should be set to 40
o
F (4
o
C) or below; your freezer should
be 0
o
F (-17
o
C) or below. Simple rule: serve hot foods hot, cold foods cold. Use chang dishes
or hot plates to keep food hot while serving. Use ice water baths to keep cold foods cold. Never
let any food sit at room temperature for more than 2 hours - 1 hour if the ambient temperature
is 90
o
F (32
o
C) or above. When packing for a picnic, make sure the foods are already chilled
when they go into the insulated hamper. The hamper won’t chill food - it just keeps food cold
when properly packed with ice. Hot cooked foods should be placed in shallow containers and
immediately refrigerated so they cool rapidly. Make sure to cover foods after they are cool.
NOTE: Special considerations must be made when using venison or other wild game, since it
can become heavily contaminated during eld dressing. Venison is often held at temperatures
that could potentially allow bacteria to grow, such as when it is being transported. Refer to
the USDA Meat and Poultry Department for further questions or information on meat and
food safety.
FOOD SAFETY
Weston Brands, LLC warrants to the ORIGINAL RETAIL PURCHASER of this product that if operated in accordance
with the printed instruction accompanying it, then for a period of 2 years from the date of purchase, the product shall be
free from defects in material and workmanship.
The Warranty Card, along with a copy of the original receipt, must be received by Weston Brands, LLC within 30 days
from purchase date for the warranty to apply. Failure to send the completely lled out Warranty Card, along with a copy of
the original receipt, will void the warranty.
The product must be delivered to or shipped freight prepaid to Weston Brands, LLC for warranty services, in either
its original packaging or similar packaging affording an equal degree of protection. Damage due to shipping is not the
responsibility of the company. Weston Brands, LLC charges a $35.00 per hour bench charge. NOTE: No repairs will
be started without the authorization of the customer. The return shipping cost to the customer will be added to the repair
invoice.
Prior to returning the product for Warranty Repair, the product must be thoroughly cleaned and free from any food
particles or other debris. Failure of the purchaser to comply with this standard will result in the unit being returned without
repair. In some cases, a $50 cleaning surcharge may apply.
Weston Brands, LLC will repair (or at its discretion, replace) the product free of charge, if in the judgment of the
company, it has been proven to be defective as to seller’s labor and material, within the warranty period.
New or rebuilt replacements for factory defective parts will be supplied for two (2) year from the date of purchase.
Replacement parts are warranted for the remainder of the original warranty period.
For non-warranty repairs, contact Weston Brands, LLC’s Customer Service at 1-800-814-4895 M-F 8am-5pm ET
(outside of the United States 1-216-901-6801) to obtain a Return Merchandise Authorization Number (RMA Number).
Weston Brands, LLC will refuse all returns that do not contain this number. DO NOT RETURN THE UNIT WITHOUT
PROPER AUTHORIZATION FROM WESTON BRANDS, LLC.
LIMITATIONS: The warranty is void if the product is used for any purpose other than that for which it is designed.
The product must not have been previously altered, repaired, or serviced by anyone else other than Weston Brands,
LLC. If applicable, the serial number must not have been altered or removed. The product must not have been subjected
to accident in transit or while in the customer’s possession, misused, abused, or operated contrary to the instructions
contained in the instruction manual. This includes failure caused by neglect of reasonable and necessary maintenance,
improper line voltage and acts of nature. This warranty is not transferable and applies only to U.S. and Canadian sales.
Except to the extent prohibited by applicable law, no other warranties whether expressed or implied, including
warranty merchantability and tness for a particular purpose, shall apply to this product. Under no circumstances shall
Weston Brands, LLC be liable for consequential damages sustained in connection with said product and Weston Brands,
LLC neither assumes nor authorizes any representative or other person to assume for it any obligation or liability other than
such as is expressly set forth herein. Any applicable implied warranties are also limited to the two (2) year period of the
limited warranty.
This warranty covers only the product and its specic parts, not the food or other products processed in it. Weston is
not responsible for missing or damaged parts on discounted/clearance, resale or nal sale items where the seller may not
be able to guarantee full functionality or completeness of the unit.
WESTON WARRANTY INFORMATION
SAVE THIS WARRANTY INFORMATION FOR YOUR RECORDS!
18
SELLADORA AL VACÍO
65-1201-W
DEBIDO A CONSTANTES MEJORAS EN LA FÁBRICA, EL PRODUCTO QUE SE MUESTRA PUEDE
SER LIGERAMENTE DIFERENTE DEL PRODUCTO EN ESTA CAJA.
PRO 2500
20
INSTRUCCIONES EN ESPAÑOL
VENTILADOR DE REFRIGERACIÓN
La selladora al vacío cuenta con un ventilador interno de enfriamiento que
funciona siempre que la unidad está conectada y encendida. Para ahorrar
energía, coloque la unidad en posición “OFF” (apagado) y desconecte el
cable de alimentación cuando no esté en uso.
CINTA DE PROTECCIÓN
Hay una cinta en la barra selladora instalada de
fábricaen la parte de arriba y bajo del cable de
la selladora en la barra selladora de aleación de
aluminio.
¡NO QUITE LA CINTA!
ANTES DE COMENZAR A SELLAR LA BOLSA
Ante de utilizar la Cámara selladora de vacío, familiarícese con las funciones de
sellado de bolsa. Una bolsa de vacío se sella cuando la barra del elemento
calentador de sellado se activa y calienta la bolsa hasta su punto de fusión, lo
que une permanentemente las capas de la bolsa y cierra la bolsa sellándola.
Pruebe sellando un par de bolsas para asegurarse de que el Tiempo de sellado
se establezca correctamente. El Tiempo de sellado se puede aumentar (+) o
disminuir (-) para sellar la bolsa de forma óptima.
FIGURA 1
CINTA DE LA BARRA
SELLADORA
¡NO LA QUITE!
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Weston 65-1201-W Mode d'emploi

Catégorie
Scelleuses sous vide
Taper
Mode d'emploi

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