Vacuum Sealer
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Other Helpful Instructions
TIPS FROM THE PROS
•
Pre-freeze juicy food such as fish, meat, fruits or vegetables before vacuum sealing, small amounts of liquid
may be sucked into the chamber and cause damage the machine.
•
To prevent wrinkles when sealing bulky items, gently stretch the bag flat before inserting into the vacuum
chamber and hold it until the vacuum sealer begins to work.
•
If you are unsure whether your bag is sealed properly, reseal the bag.
•
It is recommended to leave 40 seconds between each seal.
•
Ensure that the open edge of the bag is not wet. A wet bag may be difficult to be sealed tightly.
•
Make the open edge of plastic bags clean and flat. Foreign objects or wrinkles are not allowed, as this may
cause difficulty or leaking during sealing.
• When you are vacuum sealing items with sharp edges, to protect the bag from punctures, you may need a
canister instead of a bag. See “PRESERVATION WITH VACUUM CANISTERS” section on Page 8.
• Vacuum sealing can not completely replace the refrigeration. Perishable foods still need to be refrigerated.
•
To avoid possible illness, do not reuse bags after storing raw meats, raw fish or greasy foods.
• Do not reuse the bags that have been micro waved or simmered.
• When using accessories, remember to leave 2.5 cm (1-inch) of space at top of a canister.
HOW TO SEAL A BAG END
• Plug in the appliance.
•
Placing an opening end of bag into the vacuum chamber. Make sure bag end is nice, flat, and not over the
vacuum chamber. Make sure the bag does not cover the vacuum nozzle.
•
Press down the cover firmly by using two hands until both latches are locked in place. Check again before
moving to next step.
• Press the
Seal
button, the machine will start to seal the bag end.
• When the Seal indicator lights off, press the
Release
buttons at two sides to unlock the latches. Open the cover
and take out the bag.
