pre-freezing them for 1 to 2 hours, then separate them into meal portions within your
vacuum bags. After they have been vacuum packaged, return them to the freezer.
IMPORTANT : Due to the risk of anaerobic bacteria, fresh mushrooms, onions & garlic
should never be vacuum packaged.
Preparation Hints for Powdery Foods :
When vacuum packaging powdery items like flour, it’s best to use their original
packaging inside of the vacuum bags. The fine powder could get sucked into the
machine and cause enough damage to shorten the life of the sealer.
Preparation Hints for Liquids :
Before you vacuum package liquid such as soup stock, pre-freeze in a casserole dish,
loaf pan or ice cube tray until solid. Remove frozen liquid from pan and vacuum package
in the vacuum bags. You can then stack in the freezer. When you’re ready to use, just cut
corner of bag and place in either a microwave dish or drop into water at a low simmer,
below 170
°
F (75
°C
).
Key Features of your New Vacuum Sealer
l
One button for VACUUM / CANCEL / SEAL ONLY functions.
l
Compact and sleek design, space-saving in the kitchen.
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Wide sealing line up to 3mm, prevents air leakage and keeps high vacuum degree
for a longer time.
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Easy lock and unlock system.
l
Easy to use.
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Keeps food fresh up to 5X longer ; Sous Vide cooking assistant.
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Sealing width : MAX 28cm.
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Can seal normal bags, such as the packaging bag for potato chips.
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Low noise.
