Pro-Line Boats VS-I30, User Manual

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18 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.
• 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 filled 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 FISH, 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 fish fillets, 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.
HINTS & TIPS