EV 3400
12
Air has seeped back into the vacuumed bag.
-
Check if the bag is well sealed. It may have a hole or fold that allows the air gets in. cut the bag with care
by sealed zone and sealed again or use a new bag.
-
Make sure there is not moisture or liquid in the upside of bag when you seal it. You may have to open
the bag and seal it again or use a new bag. Partially freeze food with excess liquids, before vacuum and
seal.
-
Make sure food doesn’t have sharp edges can break the bag. If you find any broken part of bag, use a
new one.
-
Check for cracks or worn areas.
-
Foods with high liquid can be difficult to pack, drawn a bit the liquid before vacuuming.
Foods
Vacuum Freezer
Storage
Vacuum Fridge
Storage
Typical
Storage
Fresh Beef &
Veal
1-3 years
8-9 days
3-4 days
Ground Meat
1 year
8-9 days
3-4 days
Fresh Pork
2-3 years
8-9 days
3-4 days
Fresh Fish
2 years
4-5 days
1-3 days
Fresh Poultry
2-3 years
6-9 days
2-3 days
Smoked Meats
3 years
10-15 days
3-5 days
Fresh Produce,
Blanched
2-3 years
14- 20 days
5-7 days
Fresh Fruits
2-3 years
14-20 days
5-7 days
Hard Cheeses
6 months
25-60 days
15-20 days
Sliced Deli
Meats
not recommended
20-25 days
4-6 days
Fresh Pasta
6 months
6-8 days
2-3 days
VACUUM PACKAGING TIPS
Vacuum packaging greatly extends the shelf life of foods, but your Vacuum Sealer can also be used in many
other areas of the house besides the kitchen.
Vacuum packaging is great for camping and outdoor activities!
•
For a quick & reusable ice pack, fill a vacuum bag about half full with water and a few tablespoons of
rubbing alcohol. Seal the bag - don’t vacuum it - and place in the freezer. The alcohol keeps the water
from freezing completely, resulting in a flexible ice pack to wrap around sore joints and minor injuries.
•
Vacuum package pre-made meals in advance for camping outings for quick and easy dinners in the
great outdoors.
•
Vacuum package meats and other items for scent-free storage.
