Caso Vacuum Sealer System VC100
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Please note
► Press the bag to expel excess air before vacuuming it. Too much air inside the bag may
result in a poor vacuum.
► If the food you’re sealing has sharp edges (such as bones or shells) pack the edges
with kitchen paper to avoid tearing the bag
► We suggest you allow one minute of time in between sealing sessions to allow the
sealer to cool.
► When vacuum sealing liquid-based foods (such as soups or stew) freeze them first in a
baking pan or tempered dish before bagging and vacuum sealing them.
► Blanch vegetables by cooking them briefly in boiling water. Allow them to cool then
vacuum seal them in convenient portions.
► When vacuum sealing unfrozen food, allow at least two additional inches of bag length
for expansion while freezing. Place unfrozen meat or fish on a paper towel and vacuum seal
with the paper towel in the bag to absorb any extra moisture.
► Before storing foods such as tortillas, crepes or bread, use wax or parchment paper
between them to stack the pieces. This will make it easier to remove an individual piece,
reseal the rest and immediately replace them in the freezer.
5.5 Vacuuming Sealing Tips
This vacuum sealer will keep your food fresh and protect the quality and nutritional value of
your food. By eliminating the air from the bag or container, you will cut down on oxidation
and make your food last longer.
Vacuum sealing will also prevent mold, yeast, and bacteria from growing on your food.
These can all be dangerous and affect your food if you do not store your food in a cool
environment. To greatly lower the growth of these microorganisms, we suggest that you
keep your food at or below 40
F. Keeping your food at 0
F will not kill the microorganisms
but will stop them from growing. Freeze food for long term storage and, after thawing, keep
in refrigerator.
Microwave
When thawing food, do so in a microwave or refrigerator.
Cut the corner off of the bag when reheating food in a microwave. We advise against
reheating greasy foods or bone-in meats in the microwave, instead put them in 170
F water
on a low simmer.
Meats and Fish
For meats and fish, best to portion out and seal while fresh.
Our double sealing system provides a secure seal for added protection
Vacuum seal hard cheese after each use.
When sealing, leave one inch (2.54 cm) of extra space for each time you will reseal the bag.
Never vacuum seal soft cheeses because they are susceptible to bacteria.
