Baumatic BVP460SS User manual

He
BVP460SS Vacuum-
Packer

USER MANUAL FOR YOUR BAUMATIC
BVP460SS Vacuum-
Packer
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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

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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.
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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
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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.
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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
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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

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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

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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.