INSTALLATION AND OPERATING INSTRUCTIONS 13
HINTS & TIPS
• Before vacuum sealing, it is necessary to clean your hands and all
utensils and surfaces to be used for cutt ing and vacuum sealing
foods.
• Refrigerate or freeze perishable foods immediately, if they have been
vacuum sealed do not leave them sitt ing at room temperature.
NOTE:
It may be harmful if you consume foods which have been left out
at room temperature.
• Store dry foods such as nuts, biscuits or cereals, in a cool, dark dry
place.
• Vacuum sealed bags prevent freezer burn. Foods that thaw easily
should be placed at the back of the freezer where the temperature
is more constant. When thawing foods it is best to thaw foods in
the refrigerator. Never thaw meats, poultry, fi sh or dairy at room
temperature or in hot water. If thawing food by microwave, foods
should be cooked immediately after processing to prevent bacteria
growth.
• Pro-line vacuum sealer bags and rolls are microwave safe. To
microwave cut off one corner of the bag so that steam can escape
and place in the microwave.
• Pro-line vacuum sealer bags and rolls are simmer/boil safe. Place bag
into a pot of boiling water with the top of the bag above the water for
easy removal.
NOTE:
Bags or rolls are not reusable if they have been microwaved or
simmered/boiled.
• To freeze soups and sauces pour liquid into a bag, allowing at least
8cm of space at the top of the bag (this allows space for expansion
of liquid when frozen and sealing space for the bag). Do not seal
at this point. Place the fi lled liquid bag upright into a freezer, when
liquid is frozen, remove bag from freezer and vacuum seal.
• Vacuum sealing fruits, for best results pre-freeze cut soft fruit prior
to vacuum sealing. This helps prevent the fruit from being crushed
during the vacuum process.
• Vegetables, for best results blanch vegetables in hot water
otherwise they may turn black. Blanch so that vegetables are still
crunchy, then transfer immediately into icy cold water to cool. Drain
and separate into convenient portions then vacuum seal in bags.
• Vacuum sealing poultry and whole fi sh, for best results wash poultry
and pat dry with a paper towel. Then place foods between two paper
towels inside bag before vacuum sealing. The paper towels helps to
absorb excess moisture and juices.
• Vacuum sealing red meats and fi sh fi llets - for best results pat dry
with a paper towel. Then place foods between two paper towels
inside bag before vacuum sealing. The paper towels helps to absorb
excess moisture and juices.
