Quick Tips
Pressing the STOP VACUUM mid-cycle allows you to create a partial vacuum without crushing fragile foods.
Vac-Snap
®
bags are for MOIST and DRY goods. Wet items such as soup, marinades or sauces must be
par-frozen before vacuum sealing.
Look at the seal after you finish a cycle to ensure that it shows a uniform melt ring. If this is not the case, line
up the partial seal with the arrow on the drip tray. Slide the bag to the “bag line” and reseal.
Do not vacuum seal over the zipper edge as you will not be able to completely reseal the bag. Follow the
pre-printed indicator circles on the Vac-Snap
®
bag as a guide for sealing. Do not seal over the zipper edge.
Vac-Snap
®
bags are one-time microwaveable and simmer safe. Do NOT boil Vac-Snap
®
bags.
Always use the Zip-Disc
®
to ensure that Vac-Snap
®
bags are securely closed.
To protect fragile foods like soft cheese or bread, you can pre-freeze the items in an unzipped Vac-Snap
®
bag
for 15-25 minutes. When the food is semi-solid, zip the bag shut and proceed to sealing.
You can also protect fragile foods by placing the items in a sturdy container, then inserting it into the
Vac-Snap
®
bag. Proceed to sealing.
Visit Oliso.com for more innovative products & accessories.
Online user manual: www.oliso.com/manual/smartvacuumsealer
