Baumatic BVP460SS Manual de usuario

BVP460SS

Vacuum-

Packer

USER MANUAL FOR YOUR BAUMATIC

BVP460SS Vacuum-

Packer

NOTE: This User Instruction Manual contains important

information, including safety & installation points, which will

enable you to get the most out of your appliance. Please keep it

in a safe place so that it is easily available for future reference. for

you or any person not familiar with the operation of the appliance.

GS 17/06/10

Contents

Environmental note 4

Important safety information 5–6

Specifications of your vacuum-packer 7

Usingyourvacuum-packer 8-10

Beforeswitchingon 8

Storing vacuum-packed products 8

Loading the vacuum-packer 9

Tips on vacuum-packed food preservation 9-10

Turning on the appliance and setting a vacuum-packing cycle 11-21

Controlpanel 11

Switching the appliance on 12

Preserving cycles for bags preparation 12-13

Preserving cycle for bags 13-14

Cooking cycle for bags 15-16

Tips on vacuum-packing bags 16

Preserving cycles for containers preparation 17

Brief preserving cycle for containers 18-19

Long preservation cycle for containers 19-20

Tips on vacuum-packing containers 20

Stopping a cycle in progress 21

Cleaning and Maintenance 21-25

Cleaning the external surfaces 21

Cleaning the vacuum chamber 22

Cleaning the glass lid 22

Cleaning the soldering bar 22-23

Dehumidifying the pump oil 23-24

Signals and warnings 24-25

Installation 25-35

Transportandhandling 25

Unpacking the vacuum-packer 26-27

Matriculationplatedata 28

Electricalconnection 28-29

Installing your vacuum-packer 30-31

Installing the appliance into a housing unit 31-34

Finalchecks 35

Troubleshooting 36-37

Contact details 38

Environmental note

Note

: Before discarding an old appliance, switch off and

disconnect it from the power supply. Cut off and render any plug

useless. Cut the cable off directly behind the appliance to prevent

misuse. This should be undertaken by a competent person. Disable

the door lock to make sure that children cannot get stuck inside

the appliance.

Important safety information

Your safety is of the utmost importance to Baumatic.

Please make sure that you read this instruction booklet

before attempting to install or use the appliance. If

you are unsure of any of the information contained in

this booklet, please contact the Baumatic Advice Line.

IMPORTANT: Any installation work must be

carried out by a qualified electrician or

competent person.

Use of the appliance

oYour appliance is only designed to be used in the

home. It is suitable for vacuum-packing liquid and

solid food products and is used for preserving or

vacuum-pack cooking. If it is used for any other

purpose or it is not used correctly, then Baumatic

Ltd. will accept no liability for any damage or injury

that might be caused.

oAltering the specification of the appliance must not be attempted

for reasons of safety.

Before using your appliance

oCheck the appliance for any signs of transport damage. If you

notice any damage, then you should not connect your appliance

to your mains supply and should contact your supplier.

Child safety

oPackaging material should be kept away from

children.

oChildren should not be allowed to touch the

controls or play with the appliance.

General safety

oDo not pull on the power supply cable to remove the plug from

your mains supply socket.

oDo not pull out or insert the plug with wet hands.

oDo not attempt to use your appliance outdoors or any place

where it is likely to come into contact with the elements.

oBefore cleaning the appliance or performing maintenance work,

ensure that the appliance has been disconnected from your

mains supply.

oAlways ensure that the location where you are installing your

appliance is free of stored items such as papers and other

flammable materials.

oNever block the ventilation openings of the appliance, either on

the inside or its exterior.

oDo not place any electrical devices inside of the appliance.

oThis appliance is not intended for use by persons (including

children) with reduced physical, sensory or mental capabilities or

lack of experience and knowledge, unless they have been given

supervision or instruction concerning use of the appliance by a

person responsible for their safety.

Service

You should not attempt to repair the appliance

yourself, as this could cause injury or a more serious

malfunction. If you require a service call then please

contact the Customer Care Department.

Specifications of your vacuum-packer

o4 x vacuum-packing cycles

oLED display

oElectronic control operation

oNet volume: 17 litres

oPump oil substitution indicator

oInsufficient vacuum signal

Dimensions of appliance

Height: 460 mm

Width: 597 mm

Depth: 550 mm

Dimensions of aperture*

Height: 440 mm

Width: 560 mm

Depth: 560 mm (min)

Vacuum-pack container capacity

Vacuum-pack box: Ø270 x H135mm

Jar: 1 litre

* Please refer to the installation instructions for more specific

information on the size of aperture that you will require.

1) Vacuum-packer

2) Control panel

3) Strengthened glass lid

4) Vacuum chamber

5) Soldering bar

6) ON / OFF switch

Using your Baumatic vacuum-packer

Before switching on

oMake sure that it has been installed by a suitably qualified

person, as per the information contained in Baumatic’s

installation instructions.

oBefore using the appliance, it is recommended that you clean the

vacuum chamber and lid using a soft cloth which has been

dampened with tap water. Do not use strong detergents, steel

wool, scrapers or abrasive substances, acids or other such items

which could permanently damage the internal surfaces of the

vacuum-packer.

Storing vacuum-packed products

oProducts which have been preserved by vacuum-packing can be

stored for considerably longer.

oThey can also be cooked at low temperatures using a steam

oven which offers numerous advantages, the most important

being their nutritional properties and the food flavours which

remain unaltered over time.

oVacuum-packing promotes the concentration of herbs and spices

and aids the diffusion of flavours, the penetration of salt and the

permeability of liquids, therefore vacuum-pack cooking means

using fewer herbs, spices and salt etc.

oPlease consult the suggested storage times for various foods

listed below. These storage times are purely indicative and

depend on the initial quality of the stored product, the

storage temperature, cooling times of cooked foods and

on the level of vacuum achieved as well as the quality of

the vacuum-pack bags used.

Fresh salads: Up to 12 days

Fresh cheeses: Up to 20 days

Fresh fish: Up to 7 days

Fresh meat: Up to 15 days

Loading the vacuum-packer

oThe food should be previously prepared inside the special

vacuum-pack bags (for cooking or preserving), or inside rigid

vacuum-pack containers (“vacuum-pack boxes”).

oThe bag or container should be positioned inside the vacuum

chamber where the evacuation of the air takes place and, in the

case of vacuum-pack bags, they are sealed.

Tips on vacuum-packed food preservation

Do not attempt to use the appliance to preserve foods which

are already past their best or impoverished from a nutritional

point of view. The lost quality cannot be regained.

oFoods which are kept for too long at room temperature or that

have only just finished being prepared or cooked lose humidity,

their initial qualities (colour, odour, flavour etc) and are more at

risk of bacterial contamination.

oIt is advisable to only vacuum-pack products which have

been cooled in the fridge for long enough to ensure that

they are at a temperature of 3°C. This will also help

protect the pump from oxidising.

oIf you use vacuum-pack bags for preserving raw or cooked food,

remember to distribute it evenly to facilitate the evacuation of

air and not to fill them excessively as this could affect the seal.

oAlways fill the bags with the product to about 2/3 of their

volume.

oIt is preferable for fruit and vegetables, once washed, to be

dried in order to avoid the stagnation of liquids which could

cause them to become flaccid.

oIn order to preserve meat for a reasonably long time, remember

to cool it in the fridge for at least two hours to slow down the

spread of bacteria.

oBefore vacuum-packing meat, dry it in order to obtain a good

percentage of air evacuation. In the case of meat on the bone,

for instance cutlets, chops or other cuts, cover it with aluminium

foil in order to avoid the bag being perforated.

oTo vacuum-pack fish, first it is necessary to wash it well,

eliminate the scales, gut it and remove the gills. Dry it as for

meat and cool it properly before vacuum-packing. Keep it in the

fridge at a temperature of not more than 3°C.

oFor hard cheeses, such as Parmesan, Pecorino etc. it is not

necessary to undertake any special procedures. For soft

cheeses, in order to avoid them being squashed, it is a good

idea to wrap them in cellophane or to opt for preserving them in

vacuum-pack containers.

oFor salamis and for salads, if you use vacuum-pack containers,

it is not necessary to undertake any special procedures. If you

do wish to pack the product in bags, make sure it is dry before

beginning to pack it.

oFor sauces, once prepared, pack them in glass jars then

pasteurise them in the microwave for twelve minutes at

maximum power. Immerse the container in water and ice to cool

the sauce then vacuum-pack it by putting it into the special

vacuum-pack container.

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