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Vacuum sealing cannot replace the need to refrigerate or freeze
perishable foods.
Ensure that the opening of the bag is clean and flat, with no foreign
objects or folds, which can prevent the end from sealing properly.
To prevent wrinkles in the seal when sealing bulky item, stretch the
bag flat before inserting it into the sealing chamber and hold it there
until the vacuum pump begins to operate.
When vacuum sealing items with sharp edges, such as dry spaghetti
or silverware, protect the bag from punctures by wrapping the sharp
ends in a soft cushioning material, such as tissue paper. You may
need to use an external container instead of a bag.
When using an external container, ensure there is at least 1" space at
the top of the container.
For best results, pre-freeze fruits and blanch vegetables before
vacuum sealing.
Allow the unit to rest for at least 40 seconds between any
vacuuming or sealing action.
To prevent unwanted melting of bags, allow the sealing chamber to
cool for about 5 minutes after sealing a bag.
If you are unsure that a bag is properly sealed, create another seal.
Do not reuse bags that have been used to hold meats, fish, or greasy
foods. Do not reuse bags that have been microwaved or boiled.
Allow hot foods to cool to room temperature before attempting to
vacuum seal them.
Do not vacuum seal carbonated or sparkling beverages as gas
removal will cause them to go flat.
Remove the lid from an external container before microwaving the
contents.
Do not freeze external containers.