How to Vacuum Pack with Canisters
Note:
Press “Cancel” button to stop the machine at any time. If an instant seal is needed, simply
press the “Seal” button.
1.
Choose container made for vacuum sealing, place items in canister making sure there is at least
1” space from the food to the lid, and that
the lid is dry and free of food particles and debris.
Do not overfill.
2.
Place lid on top of container, and turn the k
nob to the “Vacuum” position.
3.
Connect the hose to the Accessory Port on the machine to the port on the canister lid.
4.
Close the machine lid by pressing firmly on both corners to lock in place.
5.
Press the “Vacuum & Seal” button while simultaneously pressing t
he canister lid for 3-5
seconds.
6.
After the vacuum process completes, turn the canister lid to the “Lock” position” and then
remove the hose from the canister lid and machine. Wash the hose as necessary.
7.
Store the canister in refrigerator or pantry, depending on item stored. Do not Freeze.
8.
To open the canister, twist the knob on the canister lid to the “Open” position.
Food Storage and Safety Information
Vacuum packaging with the
Galaxy VME1
removes up to 90% of the air from the
package. This will help keep food fresher up to 5 times longer than under normal
storage methods. You can store dry foods like pasta, cereal and flour, fresh meats like
pork, chicken and beef, vegetables like carrots, potatoes and squash, or even frozen
liquids like soups and drink mixes. The possibilities are endless.
Never vacuum pack garlic or fungi like mushrooms. A dangerous chemical reaction
takes place when air is removed from these foods, causing them to be extremely
dangerous if ingested. Vegetables should always be blanched, or lightly cooked and
crispy to kill any enzymes that may cause out-gassing when vacuumed.
Foods
Vacuum Freezer Storage
Vacuum Fridge Storage
Typical Storage
Fresh Beef & Veal
1-3 years
1 month
1-2 weeks
Ground Meat
1 year
1 month
1-2 weeks
Fresh Pork
2-3 years
2-4 weeks
1 week
Fresh Fish
2 years
2 weeks
3-4 days
Fresh Poultry
2-3 years
2-4 weeks
1 week
Smoked Meats
3 years
6-12 weeks
2-4 weeks
Fresh Produce, Blanched
2-3 years
2-4 weeks
1-2 weeks
Summary of Contents for 186VME1
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