R.G.V. Fresh Quality SMART SB 300 Manuel D'utilisation page 32

EN
1. Scale
- Place the food to be weighed on the plate and read the relative weight on the
display;
- If the maximum capacity is exceeded (2000 g), "o_Ld" appears on the display;
- he scale plate can be removed by turning it counter-clockwise;
Turn clockwise to reposition it, without tightening with excessive force.
-
Key TARE
2.
To weight food in a container, only place the container on the plate and press this
-
key. The weight shown on the display is reset.
- If there is no food/objects on the plate and "0" is not displayed, press this key to
reset the scale.
Key MODE
3.
- select the unit of measure from "g", "oz" and "lb".
- Press this key to switch from one mode to another.
Key SEAL (sealing)
4.
Press this key to seal a bag. With this function it is possible to:
- create a bag from a roll.
- seal the open end of a bag (without creating a vacuum).
We recommend you let the appliance cool down for 15/20 seconds after sealing
(recommended pause time between cycles = minimum one minute)
5. DRY/MOIST FOOD
Press this key to set the type of seal according to the type of food to be stored.
DRY
-
(without moisture) for which a short sealing time is required.
- MOIST
for which a medium sealing time is required.
>> The default setting is
6. NORMAL /
Press this key to choose between two different vacuum pressure levels:
NORMAL (normal): to create a normal vacuum pressure;
-
suitable for standard foods.
- GENTLE (gentle): for packaging soft, easily crushed food, for which a vacuum
pressure lower than the standard (Normal) is required.
>> The default setting is
VAC SEAL (Vacuum and sealing)
7.
Press this key to start automatic vacuum operation (bag air suction) and then
automatically seal the bag when the vacuum is complete.
STOP
8.
Press this key to stop the cycle in progress
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(dry): suitable for sealing dry bags or bags containing dry food
(moist): suitable for sealing wet bags or bags containing moist food
DRY
GENTLE SPEED (Normal/gentle vacuum speed)
NORMAL .
.