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HOW TO OPERATE
Tips:
• DO NOT overfill the bags; leave enough space at the open end of
the bag so it can easily be placed on the sealing bar without
contents falling out.
• Wet bags may be difficult to seal; ensure the opening is dry.
• DO NOT vacuum seal objects with sharp points like fish bones and
hard shells. Sharp points may penetrate and tear the bag.
• Freeze fruits and blanch vegetables before vacuum sealing for
best results.
• DO NOT attempt to seal hot liquids.
• Store perishable foods in the freezer or refrigerator. Vacuum sealing
does not preserve perishable foods.
• Flour, rice and nuts will stay fresher longer when vacuum sealed.
VACUUM SEALING WITH THE VACUUM TUBE
1. Plug the sealer into an electrical outlet.
2. Open the sealer lid.
3. Attach the small end of the tube over the vacuum port.
4. Attach the other end of the tube to the container to be vacuum sealed.
5. Press and hold the vacuum port power button until vacuuming begins.
Release the vacuum port power button and the sealer will continue to
operate (the container will be vacuumed and sealed).
6. When finished sealing, remove the tube and unplug the sealer.
WARNING:
During the vacuum sealing process, small amounts of liquids,
crumbs or food particles can be inadvertently pulled into the
vacuum chamber clogging the port and damaging the sealer.
To avoid this, freeze moist and juicy foods before sealing bags
or place a folded paper towel near the inside top of the bag.
For powdery foods, allow extra space at the top of the bag.
