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EN
• Store perishable foods in the freezer or refrigerator.Vacuum packing extend the
shelf life of foods, but do not preserve them.
•
Fill a bag about 2/3 full with water, seal the end (don‘t vacuum). Freeze the bag
and use for ice in the cooler, or ice packs for sports injuries.
• Many foods are sold pre-packed in commercial vacuum bags such as cheese and
deli meats.Now,you can maintain the taste and freshness of these foods, by re-
packaging with the vacuum sealer bags after the commercially packed bags have
been opened.
•
Panty items such as flour, rice, mixed for cakes and pancakes, all stay fresher
longer when vacuum packed. Nuts and condiments maintain their flavor while
rancidity is kept out.
• For objects with sharp points and edges, such as bones or dried pasta, pad the
edges with paper towels to keep them from puncturing the bag.
• This system can also be used to store and protect other items: valuable items, such
as photos, important documents, stamp collections, book collections, jewellery,
cards, comics etc.; hardware items, such as screws, nails, studs and bolts;
medicines, band-aids and other first-aid items, etc..
• Do not put the sealed bag directly into microwave oven or in hot water to heat-
up and cook the food.Cut the bag open before doing so do not try to vacuum
packaging fresh fruits like apples, oranges, carrots, live plants , shelled raw
peanuts etc as these type of plants are still alive and they still breath. So when
vacuum packed, they will breath out nitrogen inside the bag which looks like the
bag is leaking. However, cooked plants like boiled carrots can be vacuum packed
without an issue.
Note: After finished the vacuum work, please always let the machine cover open,
don’t fasten the cover, it will deform the form gaskets and affect the machine function.
FOOD STORAGE INFORMATION
Avoid Spoilage
• Foods should be stored at low temperatures, for few of the microorganisms could
growth without air.
•
If Temperatures in the refrigerator greater than 40˚F (4˚C) (especially for extended
periods of time), it will support the growth of harmful microorganisms, so we should
keep the temperature at 40˚F (4˚C) or below.
•
When the temperature for the freezer is 0˚F (-17˚C) or lower, it’s suitable for store
foods, although freezing does not kill microorganisms, it retards their growth.
• The vacuum-sealed storage temperature will affect dried foods: for their shelf life is
extended 3-4 times for every 18˚F (10˚C) drop in temperature.
