Chef Sous Vide" Cycle - Fulgor Milano FCLVSD 150 TC Manual De Uso E Instalación

To be used for:
• Tomato sauce.
• Fruit juices and coulis
• Syrups and concentrates (of wine, of vinegar).
• Meat marinade.
• Fish marinade.
• Preparation of salted meat, thin slices of beef
• Preparation of vegetables in oil and pickles
Step 1
Choose the bag according to the use (preservation or
cooking), suitable to the sizes of the product: a solid product
must not occupy more than 2/3 of the actual volume of the
bag; liquid products must not occupy more than the 1/3 of
the volume of the bag.
Introduce sufficiently cold foods; products cooled to 3°C
(refrigerator temperature) provide the best results.
Step 2
Open the lid and make sure the vacuum chamber and the
product to be packaged are dry.
Be careful not to le the inner part close to the opening of the
bag come dirty or wet.

8 - Chef sous vide" cycle

Step 3
Position the bag, centred on the sealing bar (A) so that the
open flap protrudes by approximately 2 cm with respect to
the bar itself.
If the sealing bar is provided with Clips (B) stop the bag
under the Clips.
Step 4
Close the lid of the device.
Step 5
Press 2" to switch on the packaging machine.
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