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Maintenance instructions
1. Observe the method and
frequency of cleaning.
2. Clean the appliance before and
after each use as described
within this manual. Use only
the recommended cleaning or
disinfecting agents.
3. Do not clean the appliance with
a water jet.
4. Only use accessories with the
appliance as mentioned in this
instruction manual.
5. The access to the working area
is only permitted to persons
having knowledge and practical
experience of the appliance, in
particular as far as safety and
hygiene are concerned.
Electrical safety
1. Ensure the rated voltage shown
on the rating label corresponds
with the voltage of the power
supply.
2. Do not operate any appliance
with a damaged power cord
or plug, when the appliance
malfunctions or has been
damaged in any manner.
3. Protect the power cord against
damages. Do not let it hang
over sharp edges, do not
squeeze or bend it. Keep
the power cord away from
hot surfaces and ensure that
nobody can trip over it.
4. Do not insert fingers or foreign
objects in any opening of the
appliance and do not obstruct
the air vents.
5. Protect the appliance against
heat. Do not place close to
heat sources such as stoves or
heating appliances.
IMPORTANT FOOD SAFETY
INFORMATION
1. Caution! Never vacuum
package garlic or mushrooms.
A dangerous chemical reaction
takes place when air is
removed, causing these foods
to be dangerous if ingested.
2. Vegetables need to be
blanched, cooled off and dried
before vacuum packaging.
3. Freezing at -17°C does not
kill microorganisms, but stops
them from growing. For long-
term storage, always freeze
perishable foods that have
been vacuum packaged.
4. You can already significantly
reduce the growth of
microorganisms at
temperatures of 4°C or below.
Fresh foods (meats, vegetables,
cheeses, etc.) should even be
refrigerated at 1°C or below or
frozen after vacuum packaging
to prevent spoilage.
5. Cruciferous vegetables
(broccoli, sprouts, cabbage,
cauliflower, kale, turnips)
naturally emit gases during
storage. Therefore, after
blanching and vacuum
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