AENO VS2 Guia De Inicio Rapido página 10

8. Remove the bag.
Vacuuming and sealing soft products
For working with soft and delicate products it is recommended to choose the
manual (pulse) control. This type of control allows you to control the intensity
of air pumping so as not to spoil the appearance of the products.
To do this instead of steps 4 and 5 of the "Automatic Vacuuming and/or Sealing
of Bags" section, press and hold the "Pulse" button (2) until the vacuuming level
you want is reached, while maintaining the shape of the bag contents and then
press the "Seal" button (4) to seal the bag.
Vacuum packing in containers
 Put the food into vacuum container and close the lid.
 Connect the container outlet valve (13) and the air extraction hole (10) on the
vacuum sealer with vacuum hose (14) (see fig. C).
 Make sure that there is no air leakage between the lid and the container.
 Press the canister button (11) on the device to start the vacuum process.
 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.
10 aeno.com/documents