8
Pinterest.com/GinnysBrand
HOW TO OPERATE
Tips:
• DO NOT overfill bags; leave enough space at the open end of the
bag so it can easily be placed on the sealing bar without contents
spillng 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).
• Vacuum packaging is NOT a substitute for refrigeration or freezing.
Any perishable foods that require refrigeration must still be
refrigerated or frozen after vacuum packaging.
• For best results, vacuum seal
fresh
foods.
• Vacuum sealing does not prevent the growth of mold.
• When reheating foods in the microwave using your vacuum bags,
always puncture the bag to allow hot air to escape. You can also
reheat foods in the vacuum bags by placing in water at a low
simmer below 170° F.
• Always thaw foods in a refrigerator or microwave. DO NOT thaw
perishable foods at room temperature.
• Freezing meats and fish for 1–2 hours before vacuum sealing helps
retain their juice and shape and provides for a better seal.
• When sealing cheeses, make the bag just a little longer than
needed so you will have excess and be able to easily reseal the bag
after each use. Due to the risk of anaerobic bacteria,
soft
cheeses
should never be vacuum packaged.
• Blanch vegetables by placing them in simmering water or in a
microwave until they are cooked, but still crisp. After blanching,
immerse vegetables in cold water to stop the cooking process
before sealing.
• When vacuum sealing powdery items like flour, use the original
packaging
inside
of the vacuum bag. Powders can get sucked into
the sealer and damage it.
• Freeze liquids solid before sealing. Liquids can get sucked into
the sealer and damage it.
