Target TARFSM16, User Manual

Page: 8 / 20

Page 8 of 20
NOTE : All vegetables (including broccoli, Brussels sprouts, cabbage, cauliflower,
kale, turnips) naturally emit gases, during storage. Therefore, after blanching, it’s
best if they’re stored in the freezer.
3.5 More on Vegetables
Vegetables are a great candidate for portion control ; when storing vegetables, try
pre-freezing them for 1 to 2 hours, then separate them into meal portions within
your vacuum bags. After they have been vacuum packaged, return them to the
freezer.
IMPORTANT : Due to the risk of anaerobic bacteria, fresh mushrooms, onions &
garlic should never be vacuum packaged.
3.6 Preparation Hints for Powdery Foods
When vacuum packaging powdery items like flour, it’s best to use their original
packaging inside of the vacuum bags. The fine powder could get sucked into the
machine and cause enough damage to shorten the life of the sealer.
3.7 Preparation Hints for Liquids
Before you vacuum package liquid such as soup stock, pre-freeze in a casserole
dish, loaf pan or ice cube tray until solid. Remove frozen liquid from pan and
vacuum package in the vacuum bags. You can then stack in the freezer. When
you’re ready to use, just cut corner of bag and place in either a microwave dish or
drop into water at a low simmer, below 170°F (75°C)
IMPORTANT: If sealing more than 20 bags continuously, wait at least 25 minutes
for the appliance to cool down before resuming use.
4 Features

Sleek design

Wide sealing line (up to 3mm) prevents air leakage and keeps high
vacuum degree for a longer time.

“Seal Only” function is available.

Sealing width : MAX 30cm