Wartmann WM-2007 EL User manual

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USER MANUAL / GEBRUIKERSHANDLEIDING
VACUUM DEVICE | VACUÜMAPPARAAT
model WM-2007 EL

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User manuals
User manual English 1-31
Gebruikshandleiding Nederlands 32-63

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CONTENTS
WELCOME 2
IMPORTANT 4
Only suitable for domestic purposes 4
Check electrical connections 4
Prevent the vacuum device from coming
into contact with water 4
Contains heating elements 4
Use original accessories 5
FOOD SAFETY 6
Vacuum-packaging 6
Deep-freezing 7
Verify 7
PREPARATIONS 7
LIST OF THE VACUUM DEVICE 8
Outside 8
Inside 9
Control panel 10
USING THE VACUUM DEVICE 13
Switching on the vacuum device 13
Making a vacuum bag from a vacuum roll (sealing) 13
Vacuumising and sealing by use of a vacuum bag 14
Vacuumising and sealing using vacuum pulse-function 15
Tips for packaging 16
Vacuumising by use of vacuum boxes 16
Tips for using vacuum boxes 18
Vacuumising by use of a wine stopper 18
Marinating foods 20
Sealing multiple bags 21
AFTER USE 22
Cleaning 22
Storing 22
Maintenance 22
RECYCLING THE VACUUM DEVICE 22
APPENDIX: STORING ADVICE FOR FOODS 24
APPENDIX: TROUBLESHOOTING 26
Error codes 28
APPENDIX: OTHER VACUUM-PACKAGING
APPLICATIONS 29
APPENDIX: PROCEDURE FOR REPLACING THE
SEAL RIBBON 30
ENGLISH

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WELCOME
Congratulations on your purchase!
Wartmann hopes that you will enjoy your new
vacuum device. Using the Wartmann® vacuum
device, you can keep your food fresh for a lon-
ger period of time in the fridge or freezer. As the
Wartmann® vacuum device efficaciously removes
the air, the storage times may be up to five times
longer.
Using vacuum bags and special storage boxes, you
can store your food longer, wasting less food and
ultimately saving costs.
The Wartmann® vacuum device is perfectly suitable
for storing or preserving various household items.
And while doing sous vide cooking, the Wartmann®
vacuum device is an excellent choice.

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A good choice
Thanks to ingenious design, the Wartmann® vacuum
device is compact, light-weight and easy to operate.
The broad vacuum chamber with transparent lid en-
sures that vacuum bags can be positioned easily and
are always well sealable.
During manufacturing of the Wartmann® vacuum
device, only tested, high-quality components are
used.
Following the instruction manuals and maintenance
instructions you will enjoy your Wartmann® vacuum
device for many years.
ENGLISH

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IMPORTANT
This instruction manual contains information for the
use and maintenance of your vacuum device. Read
this instruction manual carefully before using the
vacuum device and keep it for possible later
consultation.
Only suitable for domestic purposes
This device is exclusively intended for common
household use. In case of (semi)-professional or
incorrect use, usage not in accordance with the
instructions in the manual, or self-performed repairs,
the warranty expires and Wartmann® will decline
any responsibility for any damage caused by this.
Check electrical connections
Check if the voltage indicated on the vacuum device
conforms with the local mains voltage before
connecting the vacuum device. Connect the vacu-
um device exclusively to a grounded socket. In case
the plug, power cord or the vacuum device itself is
damaged, repairs must be carried out first or the re-
levant part should be replaced by a qualified service
centre.
Prevent the vacuum device from coming
into contact with water
The vacuum device contains electrical parts and
heating elements. Never rinse the vacuum device
under the tap and do not immerse the vacuum
device in water. Make sure that no water ever enters
the vacuum device to prevent electrical shock and/
or damage to the vacuum device.
Contains heating elements
Do not touch the heating elements, they could be hot.
Do not position the vacuum device near flammable
materials (such as curtains) or cleaning agents (such
as methylated spirit).

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Use original accessories
This manual applies to the optional use of
Wartmann® accessories. For accessories from other
suppliers, other instructions may apply.
ENGLISH

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FOOD SAFETY
Vacuum-packaging
When vacuum-packaging food in vacuum-storage
boxes, most of the surrounding air is extracted whilst
the inflow of fresh air is being prevented. This way
the storage life of food is lengthened.
Vacuum-packaging helps to prevent freezer burn,
which is the dehydration of the surface layer of the
food. This is characterised by white or brown-red
discolouration of the food.
Vacuum-packaging contributes to the preservation of
the taste and the overall quality of the food. It slows
the growth of aerobic micro-organisms that could
cause:
• Mould. As mould won’t grow in environments with
little oxygen, the vacuum-packaging will strongly
reduce the risk of moulding.
• Fermentation. Fermentation can be noticed
by the odour or taste of the food. Fermentation
requires water and sugar and will develop at room
temperature. Fermentation can also develop when
air is lacking. In order to slow the yeast growth items
should be cooled, only at deep-freezing temperatu-
re, this growth will come to a halt.
• Bacteria. Bacterial growth can often be recognised
by a nasty smell, discolouration and a soft or
slimy layer. Under specific circumstances, clostridium
botulinum, which causes botulism, can grow without
air. This is rare, but also extremely dangerous. You
can neither smell nor taste it.
The vacuum-packaging is no replacement for cooling
or deep-freezing. Perishable foods that require
cooling or freezing, must still be kept in the
refrigerator or freezer.

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Deep-freezing
In order to safely preserve foods, it must be kept at
low temperatures. The growth of micro-organisms is
strongly reduced at temperatures of 4°C and below.
At a temperature of -17°C, growth will nearly come
to a full stop. This does however not kill the micro-
organisms.
If you wish to store your vacuum packed food
long-term, then always place it in the freezer.
Verify
Always check if food is spoiled, before consuming
it. You must realise that vacuum-packaging cannot
undo spoilage. Vacuum-packaging only ensures that
the quality of food is retained longer. How much
longer you can preserve the food, depends on
different factors, such as the quality of the food at
the time of packaging. We advise to only package
fresh food and mention the date of packaging on the
package.
PREPARATIONS
Before you can start vacuum-packaging vegetables,
they need blanching. This will inhibit the
enzymatic activity which causes loss of flavour and
colour fading. Cook the vegetables or place them
in the microwave until they are done, but still a bit
crispy. Subsequently you immerse the vegetables in
cold water, stopping the cooking process. Next, dry
the vegetables with, for instance, a clean towel.
Cruciferous vegetables, such as broccoli, sprouts,
cabbage, cauliflower, kale and turnips produce
carbon dioxide during preservation. Therefore, you
can only store these vegetables in the freezer.
ENGLISH

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LIST OF THE VACUUM DEVICE
Outside
Handle
Control panel
Power cord
connection
Vacuum hose
connection
Lid