Cosori Premium CP428-VS, Manual

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12
Tips for Vacuum
Packaging
•
DO NOT
overfill bags. Always ensure
there is at least 2 inches (5 cm) of
space left at the top of the bag.
•
DO NOT
reuse bags after storing raw
meats, raw fish, or greasy foods, doing
so may result in contamination and
could lead to possible illness.
•
DO NOT
reuse bags that have been
microwaved or simmered. Bags
used for cooking should not be used
more than once to help prevent
contamination.
•
DO NOT
vacuum package carbonated
or sparkling beverages as gas removal
will cause such liquids to go flat.
• Ensure that the opening of the bag is
not wet. Wet bags may be difficult to
properly seal.
• Vacuum sealing foods can not
completely replace refrigeration or
freezing. Perishable foods need to be
refrigerated or frozen.
• Flatten the opening of the plastic bag
before sealing or vacuum packaging.
Ensure that no foreign objects or folds
are on the bag, otherwise it will cause
the bag to tear or leak during sealing.
• When vacuum sealing bulky items,
gently stretch the bag flat while
inserting it into vacuum chamber and
hold the bag until the pump begins to
work.
• Pre-freeze fruits and blanch
vegetables before vacuum sealing for
best results.
• Bags used to store dried or fresh fruits,
nuts, grains, and vegetables can be
washed and reused.
• When vacuum sealing multiple bags,
allow the vacuum sealer to rest for 40
seconds between each bag.
• If you are unsure whether your bag was
sealed properly, reseal the bag about ¼
inch above the first seal.
Care &
Maintenance
1. Unplug the vacuum sealer before
cleaning.
2.
DO NOT
immerse the appliance in
water or other liquids.
3.
DO NOT
use abrasive cleaners on
the vacuum sealer.
4. With the vacuum sealer unplugged,
wipe the outside of of the vacuum
sealer with a damp cloth; if
necessary, use a sponge with mild
soap. Dry the appliance with a clean
cloth immediately after.
5. Clean the vacuum chamber by wiping
away any food or liquid with a clean,
damp cloth.
6. Thoroughly dry all parts before using
again or storing.