4
Vacuum sealing:
1. Place the item to be stored inside the bag. Do not
fill completely. Allow a margin of 2 to 3 inches
between the item and the open end of the bag.
Make sure that the sealing area is free from liquid
or food particles.
2. Tilt the vacuum nozzle up.
Place the open end of the
bag over the sealing wires
and insert the vacuum nozzle
completely inside the bag.
Press down on the vacuum
nozzle to lock the bottom layer of the bag in place.
Take the top layer of the bag and pull it towards
the roll, so that the top of the bag remains open.
3. Close the lid and press down gently with your
left
hand
on the
left side
of the lid to activate the air-
extraction (vacuum) motor. Only the red (vacuum)
light will illuminate. The air will be extracted from
the bag. DO NOT press down on the middle or
right side of the lid, this will block the flow of air
from out of the bag and in through the vacuum
nozzle.
4. As the air is drawn out of the bag, the bag will cling
to the item being sealed. It may help to place the
bag on a cutting board to raise the bag to the
height of the nozzle. It may also help to lift, pull
or manipulate the bag.
5. Continue to press down with your
left hand
on the
left-hand side
of the lid. When you have removed
as much air as possible, immediately press down
with your
right hand
on the
right-hand side
of the
lid, while keeping your left hand in place, to activate
the sealing mechanism. Both the red and green
lights will turn on. NOTE: The vacuum motor does
not operate when the green (seal) light is on.
6. When the green light turns off, open the lid and
remove the bag. You have completed your vacuum-
sealing action.
NOTE: It is not advisable to extract air from bags
containing liquid. The liquid can easily be drawn into
the working mechanism and cause damage.
“Boil-in-bag” reheating:
Foods cooked with the boil-in-bag method retain a high level of
flavor and nutrients. As an added precaution, it is recommended
that food in a Freshlock bag be placed inside a second, larger
Freshlock bag and vacuum sealed before cooking. Boil-in-bag
cooking is great for vegetables, fruits, casseroles, soups, stews,
and fish.
1. Put the bag in boiling water and bring to a boil
again. Do not cover. Do not puncture.
2. Reduce heat and maintain low boil.
3. Cooking time is measured from the second boil.
The time taken to cook will be reduced by
approximately one third compared with the usual
