AENO VS2 - Page 10

10 aeno.com/documents
 When the air has been vacuumed press again the button (11) on the device
body, disconnect the adapter and close the container outlet valve.
Interrupting the vacuuming and/or sealing process
Press the "Stop" button (5) to stop all the operations.
Note. At least 30 sec must elapse before the next start of the vacuum packer
to prevent the heating element from overheating.
Recommendations on the shelf life of vacuum-packed food
Cold storage (+5 °C +/– 3 °C):
 raw meat – up to 8–9 days;
 fish and seafood – up to 4–5 days;
 sausages – up to 10–14 days;
 vegetable – up to 7–10 days;
 fruit – up to 14–20 days;
 egg – up to 30–50 days.
Freeze storage (-16 °C to -20 °C):
 meat, fish, seafood – up to 1 year.
Indoor temperature (+25 °C +/- 2 °C):
 bread – up to 6–8 days;
 biscuit, cereals/flour, nuts, dried fruit, tea – up to 1 year.
Note. A complete list of products and storage times is available in the complete
user manual at aeno.com/documents.
Troubleshooting
 There were traces of a package on the welding strip. Possible cause:
overheating of the welding strip. Solution: Allow the device to cool for 90 sec.