I have just received the Avona precision vacuum sealer.
I tried vacuum-sealing a piece of cheese.
Is it normal for there to still be air inside the bag and for the film not to be perfectly adhered to the product after the process is finished?
I also tried with other solid foods and different bags, but the issue persists.
Sounds like you need to increase the vacuum time. I think I bumped mine to 50 seconds.