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AU: foodsaver.com.au 1300 881 861
NZ: foodsaver.co.nz 0800 786 232
and Cleaning of your Vacuum Sealer
Care
To Clean Appliance:
Remove Power Cord from electrical outlet. Do not immerse in liquid.
Check Gaskets and around Drip Tray to make sure they are free from
food materials. Wipe off Gasket with warm soapy cloth if needed.
Upper and Lower Gaskets may be removed for cleaning. Clean with
warm, soapy water.
Remove all food
around gaskets
Lift Drip Tray Out
After the unit has been cleaned and allowed to fully dry, close lid and
turn Easy Lock Latch to the STORE position. This setting prevents
any undue pressure from being applied to the internal sealing gaskets
of the unit.
Always leave lid latch in STORE position when not in use. Never store
lid in OPERATE position as gaskets may become compressed and the
unit may not function properly.
Slide Lock Latch to the OPEN
position to store.
For Successful Vacuum Sealing
Guidelines
Vacuum Sealing and Food Safety
The vacuum sealing process extends the life of foods by removing most of the air from the sealed
container, thereby reducing oxidation, which affects nutritional value, flavour and overall quality.
Removing air can also inhibit growth of microorganisms, which can cause problems under certain
conditions:
Mould – Easily identified by its fuzzy characteristic. Mould cannot grow in a low oxygen
environment, therefore vacuum sealing can slow the growth of mould.
Yeast – Results in fermentation, which can be identified by smell and taste. Yeast needs water,
sugar and a moderate temperature to grow. It can also survive with or without air. Slowing the
growth of yeast requires refrigeration, while freezing stops it completely.
Bacteria – Results in an unpleasant odour, discolouration and/or soft or slimy texture. Under the
right conditions, anaerobic bacteria such as Clostridium Botulinum (the organism that causes
Botulism) can grow without air and sometimes cannot be detected by smell or taste. Although it
is extremely rare, it can be very dangerous.
To preserve foods safely, it is critical that you maintain low temperatures. You can significantly reduce
the growth of microorganisms at temperatures of 40°F (4°C) or below. Freezing at 0°F (-17°C) does
not kill microorganisms, but stops them from growing. For long-term storage, always freeze perishable
foods that have been vacuum sealed, and keep refrigerated after thawing.
It is important to note that vacuum sealing is NOT a substitute for canning and it cannot reverse
the deterio ration of foods. It can only slow down the changes in quality. It is difficult to predict how
long foods will retain their top-quality flavour, appearance or texture because it depends on age and
condition of the food on the day it was vacuum sealed.
IMPORTANT: Vacuum sealing is NOT a substitute for refrigeration or freezing. Any perishable foods
that require refrigeration must still be refrigerated or frozen after vacuum sealing.
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