16 INSTALLATION AND OPERATING INSTRUCTIONS
• Before Vacuum Sealing, it is necessary to clean your hands,
and all utensils and surfaces to be used for cutting and
Vacuum Sealing foods.
• Refrigerate or freeze perishable foods immediately, if they
have been vacuum sealed do not leave them sitting 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,
fish 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.
• VACUUM SEALER Vacuum Bags and Rolls are MICROWAVE
safe, to microwave cut off one corner of the bag so that steam
can escape and place in microwave.
• VACUUM SEALER Vacuum Bags and Rolls are SIMMER/BOIL
safe. Place bag into 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.
• LIQUIDS can be easily Vacuum Sealed. Fill bag with liquid and
avoid overfilling. Always leave at least 5cm of bag material
between bag contents and top of bag.
• 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.
HINTS & TIPS
