I got the chamber sealer some days ago and struggling with the settings a bit.
We used the chamber sealer for infusing/extracting only till yesterday.
Yesterday I vacuumed something and I’m facing some issues with the standard settings. Normal is set to 30 and strong to 40 as default.
I had a frozen meat where the bag was broken (previous sealer) so I vacuumed it with the bag from Anova and normal setting. But not all air was sucked out of the bag, so I opened it and used the strong setting, which did the job.
Then I vacuumed a feta cheese with the standard setting and had the same issue again and had to open the bag and use the strong setting again.
I haven’t seen any instructions when to use which setting for specific food. So for what is the standard setting used if not all air is sucked out? And for what the strong setting? I just had a look at the video and recognized that the setting where a lot higher. For an avocado they use normal setting which is on 60 and not 30 and strong at 90.
My VacuChef 40 (which broke twice) had also 2 settings and with the normal one the bags where vacuumed correctly.
Also if I change the setting of the sealer, means normal to 40 and strong to 50 or 60, it changes back to default if I unplug it, which is bad to be honest, as I have to remember or make a sticker for the settings I used previously till I have figured out the settings I would like to use in the future.
Also I have still some bags on a roll and just want to seal them to make bags out of that. The VacuChef was able to seal it without vacuum. It seems the Anova can’t do it as the minimum setting for vacuum is 10. Any ideas? I could buy a cheap sealer to do the job, but it is not the best option.
Second question, if I want to vacuum a jar, which setting to use here? I don’t want that the glass will implode if this can happen at all. I’m not sure about this.
So, has anyone an idea about the settings to be used?
Many thanks in advance!