Sunbeam VS4300 FoodSaver Vacuum Sealer User Manual

Home Vacuum Packaging System

Instruction Booklet

VS4300

Lock & Seal System

Important Safeguards 2

Important Tips 3

Features of your FoodSaver

Vacuum Packaging System 4

Using your FoodSaver

Vacuum Packaging System 6

Tips on Sealing a Bag 8

How to Vacuum Package using FoodSaver

Canisters, Bottle Stoppers & Deli Containers 9

Care and Cleaning Instructions 11

Vacuum Packaging Non-Food Items 12

Food Preparation and Storage Guide 13

Guidelines for Vacuum Packaging 14

Preservation Guidelines 16

Troubleshooting 18

Contents

Important instructions – retain for

future use.

• Do not use the appliance on wet or hot

surfaces, or near a heat source.

• Do not immerse any part of the appliance,

supply cord or plug in water or other liquid.

• To disconnect, unplug the supply cord from

the electrical outlet. Do not disconnect by

pulling on the cord.

• Do not operate the appliance with a

damaged supply cord or plug. Do not

operate the appliance if it malfunctions or

is in any way damaged. If the cord or the

machine is damaged, it must be returned

to an authorized service center.

• Do not use an extension cord with the

appliance.

• Use only accessories or attachments

recommended by Sunbeam and the

FoodSaver

brand team.

• Use the appliance only for its intended use.

• Closely supervise children when using

any electrical appliance. Do not allow the

appliance to be used as a toy.

• This appliance is not intended for use by

persons (including children) with reduced

physical, sensory or mental capabilities,

or lack of experience and knowledge,

unless they have been given supervision or

instruction concerning use of the appliance

by a person responsible for their safety.

• If the supply cord is damaged, it must be

replaced by the manufacturer, or its service

agent or a similarly qualified person in

order to avoid a hazard.

• This appliance is intended to be used in

household and similar applications such

as: staff kitchen areas in shops, offices and

other working environments; farm houses;

by clients in hotels, motels and other

residential type environments; bed and

breakfast type environments.

• For Household Use Only

• Please Save These Instructions

WARNING: To avoid dangers of suffocation,

keep bag away from babies and children.

This is not a toy.

Important Safeguards

Read the Instructions Carefully.

For Your Own Safety, Always Follow These Basic Precautions When Using the FoodSaver

Appliance:

If you have any concerns regarding the performance and use of your appliance, please visit

www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.

Ensure the above safety precautions are understood.

When Vacuum Packaging:

1. Vacuum packaging is NOT a substitute

for refrigeration.

2. Use ONLY FoodSaver

bags, rolls and

canisters.

3. Do not allow the Vacuum Channel to

fill up with liquids. This will render the

machine unusable. To prevent it, avoid

overfilling the bags and freeze liquids first.

4. You can prevent liquids from being

drawn into the appliance by placing a

folded paper towel at the top of the bag,

but below the seal area, before vacuum

packaging.

5. Do not attempt to create your own side

seals for a FoodSaver

Bag. These bags

are manufactured with special side

seams which are sealed all the way to

the outer edge. Creating your own side

seams can actually leave air channels

exposed which will cause leakage and

prevent a vacuum from being formed.

6. Always make sure you leave at least

2.5cm of extra bag material for each

time you plan to reuse the bag. To avoid

possible illness, do not reuse bags after

storing meats, fish or greasy foods.

7. If you are not sure whether you have

achieved a complete seal, simply seal

the bag again about 1cm above the first

seal.

8. Bulky items sometimes make it difficult

to achieve a smooth sealing surface.

Gently stretch the bag flat along the

Sealing Strip before closing the lid.

9. When packaging products with sharp

edges (dry spaghetti, silverware, etc.),

protect the bag from punctures by

wrapping the products in a cushioning

material, such as paper towels,

styrofoam, tissue, etc. Products can

also be vacuum packaged in canisters

to avoid any possibility of puncturing a

bag.

10. Avoid drawing powdery or fine-grained

products such as, flour, sugar and

coffee grinds into the appliance.

This will inhibit the vacuuming and

sealing process and may clog the unit,

preventing it from drawing a good

vacuum. To prevent this from occurring,

avoid overfilling the bags.

11. If using the FoodSaver

appliance to

re-seal packets, ensure that these have

been previously commercially heat

sealed. Do not use the sealing strip

to re-seal conventional plastic wrap,

sandwich bags and plastic bags as they

may melt over the sealing strip.

Important Tips

VS4300 FoodSaver

Vacuum

Packaging System Lock + Seal

Auto-vacuum Indicator

Green light indicates that the vacuum

process is in operation and hands can

be removed from the “Press/Hold”

areas on the lid.

Release/Cancel Button

Press this button to open the lid after

the vacuum and sealing process is

finished, or to cancel an operation

in progress.

Foam Gasket

Sealing Strip

Easy Clean Drip Tray

Accessory Port

Attach accessory hose here and use

to vacuum package with FoodSaver

Canisters, Deli Containers and Bottle

Stoppers.

Sealing Light Indicator

The red sealing light indicates that the

sealing process is in operation.

PRESS/HOLD Areas

Press and hold on these areas firmly with

the palms of your hands for operation to

begin.

Vacuum Channel

How to make a Bag from a FoodSaver

Roll.

1. Place the appliance on a flat, dry surface

and plug the supply cord into a standard

electrical outlet.

2. Open the lid.

3. Cut roll to desired length plus 7.5 cm.

Place one end of the bag on the sealing

strip, but do not place the bag into the

vacuum channel. See figure 1.

4. Close the lid.

5. Position your hands over the “PRESS/

HOLD” icons on both sides of the lid

and press firmly with the palms of your

hands. See figure 2.

The motor will start. Continue to press

and hold until the green auto-vacuum

indicator light illuminates. See figure 3.

You may now remove your hands from

the lid and wait for the vacuum process

to continue.

6. The red sealing indicator light

illuminates to inform you when sealing is

in progress.

7. When the red indicator light turns off,

press the “Release/Cancel” button.

See figure 4.

Lift the lid and remove the bag.

NOTE: Wait 20 seconds before vacuuming

and / or sealing again.

Using your FoodSaver

Vacuum Packaging System

Press and hold

Figure 1

Figure 3

Figure 2

Press Release/Cancel

Figure 4

How to Vacuum Package with FoodSaver

Bags.

1. Place the appliance on a flat, dry surface

and plug the supply cord into a standard

electrical outlet.

2. Place item(s) in bag, allowing at least

7.5 cm of space between bag contents

and top of bag.

3. Open the lid and place the open end of

the bag into the vacuum channel. See

figure 5.

4. Close lid

5. Position your hands over the Press/Hold

icons on both sides of the lid and press

firmly with the palms of your hands.

See figure 6.

The motor will start. Continue to press

and hold until the green auto-vacuum

indicator light illuminates. You may now

remove your hands from the lid and wait

for the vacuum process to continue.

6. The red sealing indicator light

illuminates to inform you when sealing is

in progress.

7. When the red indicator light turns off,

press the Release/Cancel button.

See figure 7.

Lift the lid and remove the bag.

Using your FoodSaver

Vacuum Packaging System

continued

Figure 5

Press and hold Figure 6

Figure 7

Tips on Sealing a Bag

Prevent moisture or liquid from being pulled

into the Vacuum Channel or trapped in the

seal.

Either pre-freeze moist food such as

raw meat for 1-2 hours before vacuum

packaging, or place a folded paper towel

between food and end of bag to absorb

excess liquids. Just be sure to leave at

least 7.5cm between food and end of bag

so that bag seals properly with paper towel

inside.

Make sure you give appliance time to cool

down. Wait at least 20 seconds between

seals. Under very heavy usage, appliance

will not operate to prevent overheating.

If it does, unplug appliance, wait 20

minutes to allow appliance to cool off.

Check for wrinkles in the bag along the

Sealing Strip. Wrinkles in seal may cause

leakage and allow air to come back into

bag. Check for wrinkles in bag along

Sealing Strip before closing lid and

vacuum packaging. If you find wrinkles

after sealing bag, simply cut bag open

and vacuum package again.

If motor runs for more than 30 seconds

without stopping, consider the following:

You may need to adjust bag and try again.

If you are making the initial seal on a piece

of bag material with two open ends, make

sure bag is placed on Sealing Strip. If you

are vacuum packaging with a bag, make

sure open end is placed over the Vacuum

Channel and make sure Accessory Hose is

not attached.

How to Vacuum Package using FoodSaver

Canisters, Bottle Stoppers and Deli Containers

How to Vacuum Package using FoodSaver

Canisters, Bottle Stoppers and Deli Containers

1. Place the appliance on a flat, dry

surface and plug the supply cord into a

standard electrical outlet.

2. Canisters:

Place the item(s) to be vacuum

packaged inside the canister*. Place the

lid on top of the canister. Insert one end

of the Accessory Hose into the Accessory

Port on your FoodSaver

appliance.

Insert the other end of the Accessory

Hose into the hole on the top of the

canister. See figure 1.

Bottle Stoppers:

Insert the Bottle Stopper into the neck

of the bottle. Leave at least 2.5 cm

between the contents and the rim.

Insert one end of the Accessory

Hose into the Accessory Port on your

FoodSaver

appliance.

Insert the other end of the Accessory

Hose into the hole on top of the bottle

stopper. See figure 2.

Deli Containers:

Place the item(s) to be vacuum packaged

inside the deli container*. Place the lid

firmly on top of the container. Insert

one end of the Accessory Hose into

the Accessory Port on your FoodSaver

appliance. Insert the other end of the

Accessory Hose into the hole on the

top of the container adaptor. Place the

container adaptor over the grey vacuum

valve on the container lid. Twist the grey

tip of hose while inserting to ensure a

tight fit. See figure 3.

Figure 1

Figure 2

Figure 3

3. Vacuum package as per instructions in

‘Using your FoodSaver

VAC430’ Guide

on page 7, points 4ff.

*FoodSaver

Canisters and FoodSaver

Deli Containers are sold separately.

Important:

After vacuum packaging, put deli container

in refrigerator or freezer. Allow hot foods to

cool to room temperature before vacuum

packaging. Otherwise, the contents may

bubble up out the container.

Do not store FoodSaver

Canisters in the

freezer. FoodSaver

Deli Containers are

suitable for the freezer.

How to Open the FoodSaver

Canister

To open, press and hold down the grey

rubber button in the centre of the lid.

This will release the vacuum – a hissing

sound can be heard as the air rushes in.

How to Remove the FoodSaver

Bottle

Stopper

To remove, simply twist and pull up on the

Bottle Stopper to release the vacuum.

How to Open FoodSaver

Deli Containers

To open, lift the grey rubber cover in the

centre of the lid. This will release the

vacuum – a hissing sound can be heard as

the air rushes is.

IMPORTANT: Remember to remove the

Accessory Hose from the Accessory Port on

the appliance before you vacuum package

in FoodSaver

Bags.

How to Vacuum Package using FoodSaver

Canisters,

Bottle Stoppers and Deli Containers - Continued

Care and Cleaning Instructions

The FoodSaver

Appliance

1. Always unplug the appliance before

cleaning.

2. Clean using a mild dishwashing soap and

a warm, damp cloth. Do not immerse the

appliance in water. Dry thoroughly before

using.

3. Do not use abrasive products or

materials to clean any of the appliance

components.

Drip Tray

Wipe out with clean cloth to clean tray.

FoodSaver

Bags

IMPORTANT: Do not reuse bags after storing

meats, fish or greasy foods.

1. Wash bags in warm water using a mild

dishwashing soap.

2. Bags can be washed in the dishwasher

by carefully turning the bags inside out

and spreading them over the top rack of

the dishwasher so that all surfaces are

exposed to the washing water.

3. Allow bags to dry thoroughly before

reusing. To avoid possible illness, do not

reuse bags after storing raw meats, fish

or greasy foods. Do not reuse bags that

have been microwaved or simmered.

FoodSaver

Accessories

1. All FoodSaver

accessories should be

washed in warm water using a mild

dishwashing soap. Dry thoroughly before

using.

2. All FoodSaver

Canister and Deli

Container bases (but not the lids) may be

washed in the dishwasher. FoodSaver

Canister lids and Deli Container lids

(white) are NOT dishwasher safe.

3. The FoodSaver

Canister base (clear)

and Deli Container base can be cleaned

in the dishwasher but only in the top

shelf. Items washed in bottom shelves

can distort due to the heat from the

dishwasher element.

IMPORTANT: All plastic components

deteriorate through the prolonged use of a

dishwasher for cleaning. Hand washing of

plastic components in warm soapy water is

always recommended.

NOTE: FoodSaver

Canisters and

FoodSaver

Deli Containers are sold

separately.

Your FoodSaver

appliance also protects

non-food items from oxidation, corrosion

and moisture.

Just follow the directions for vacuum

packaging using the FoodSaver

Bags,

Canisters, Deli Container and Accessories.

• Camping and hiking gear stays dry and

compact. Vacuum packaging your clothes

and equipment will help save space in

your bag. Vacuum package matches,

maps and anything you want to stay dry.

• For picnics, fill a FoodSaver

Bag with

ice and seal. When it melts, you’ll have

fresh water for drinking or you can put

it back in the freezer as a reusable ice

pack.

• For painting, vacuum package your wet

paint brush between coats rather than

washing out. Particularly useful for

oil based paints that require mineral

turpentine to clean up.

• Vacuum package your food and

equipment for a boating or sailing

outing. Food will stay dry in the cooler/

esky. Batteries and film won’t get

damaged by water, and you’ll appreciate

having a dry change of clothes.

• Vacuum package first aid kits and

emergency kits for your house, your boat

and your car. Items will all be in one

package and will stay dry and without

dirt and mould. Include flares, batteries,

flashlight, candles and matches.

• To vacuum package silver, wrap fork

prongs in soft cushioning material, such

as a paper towel, to avoid puncturing

bag.

Vacuum Packaging Non-Food

Items

Food Preparation and Storage

Guide

Guidelines for Vacuum Packaging Food

Vacuum packaging is not a substitute for

canning nor can it reverse deteriorating

quality; it can only slow down changes in

quality. It is impossible to predict how long

a specific food will have top-quality

flavour, appearance and texture, because

it depends on the age and condition

of the food on the day it was vacuum

packaged. Foods that are extremely fresh

will last longer than foods that are already

deteriorating.

Vacuum packaging extends the life of foods

by removing nearly all the air in a sealed

container, thereby reducing oxidation which

affects nutritional value, flavour and overall

quality. However, most foods contain

enough water to support micro-organisms

which can grow with or without air. While

microorganisms are present everywhere,

only certain ones cause problems, and only

under certain conditions:

• Mould: Easy to identify because of its

characteristic fuzz. Moulds are virtually

eliminated by vacuum packaging

because they cannot grow in a low

oxygen environment.

• Yeast: Results in fermentation, which

can frequently be identified by smell or

taste. Yeast requires water, sugar and a

moderate temperature to grow, and can

grow with or without air. Refrigeration

slows the growth of yeast, and freezing

stops it completely.

• Bacteria: Frequently results in

discolouration, soft or slimy texture,

and/or an unpleasant odour.

‘Clostridium botulinum’ (the organism

that causes Botulism) can grow without

air under the right conditions, cannot be

detected by smell or taste, and although

extremely rare, can be very dangerous.

Thawing and Heating Vacuum Packaged

Foods

Always thaw foods in either the refrigerator

or microwave – do not leave “perishable”

foods at room temperature to thaw.

To microwave in a FoodSaver

Bag,

cut a corner of the bag and place on a

microwave-safe dish.

The combination of vacuum packaging and

freezing will extend food freshness and

reduce the growth of bacteria in perishable

foods.

Maintaining low temperatures is a critical

factor in preserving foods safely. Growth of

micro-organisms is significantly reduced at

temperatures of 4°C or below. Freezing at

-17°C does not kill micro-organisms, but

it stops them from growing. For long term

storage, always freeze “perishable” foods

that have been vacuum packaged.

NOTE: Vacuum packaging is NOT a substitute

for refrigeration or freezing. Any “perishable”

foods that require refrigeration prior to

vacuum packaging still must be refrigerated

or frozen after vacuum packaging.

Preparation Guidelines for Meat and Fish

For best results, pre-freeze meat and fish

for 1-2 hours before vacuum packaging in

a FoodSaver

Bag. This helps retain the

juice and shape and guarantees a better

seal.

If it’s not possible to pre-freeze, place

a folded paper towel between meat or

fish and top of bag but below seal area.

Leave paper towel in bag to absorb excess

moisture and juices during vacuum

packaging process.

NOTE: Beef may appear darker after

vacuum packaging due to the removal

of oxygen. This is not an indication of

spoilage.

Preparation Guidelines for Hard Cheeses

To keep cheese fresh, vacuum package it

after each use. Make your FoodSaver

Bag

extra long, allowing 2.5cm of bag material

for each time you plan to open and reseal

in addition to the 7.5cm room you normally

leave between contents and seal. Simply

cut sealed edge and remove cheese. When

you’re ready to repackage the cheese, just

drop it in bag and reseal.

Preparation Guidelines for Vegetables

Vegetables need to be blanched before

vacuum packaging. This process stops the

enzyme action that could lead to loss of

flavour, colour and texture.

To blanch vegetables, place them in boiling

water for 1 to 2 minutes. After blanching,

immerse vegetables in iced cold water

to stop the cooking process. Finally, dry

vegetables on a towel before vacuum

packaging. When freezing vegetables, it is

best to pre-freeze them for 1-2 hours or

until solidly frozen. To freeze vegetables in

individual servings, first place on a baking

sheet and spread them out so they are not

touching. This prevents them from freezing

together in a block. Once they are frozen,

remove from baking sheet and vacuum

package vegetables in a FoodSaver

Bag.

After they have been vacuum packaged,

return them to the freezer.

NOTE: Cruciferous vegetables (broccoli,

Brussels sprouts, cabbage, cauliflower,

kale, turnips) naturally emit gases during

storage. Therefore, after blanching, they

must be stored in freezer only.

Important: Mushrooms should never be

vacuum packaged.

Preparation Guidelines for Leafy Vegetables

For best results, use a canister to store

leafy vegetables. First wash the vegetables

and then dry with a towel or salad spinner.

After they are dried, put them in a canister

and vacuum package. Store in refrigerator.

Preparation Guidelines for Fruits

When freezing soft fruits or berries, it

is best to pre-freeze them for 1-2 hours

or until solidly frozen. To freeze fruit in

individual servings, first place on a baking

sheet and spread them out so they are not

touching. This prevents them from freezing

together in a block. Once they are frozen,

remove from baking sheet and vacuum

package fruit in a FoodSaver

Bag.

After they have been vacuum packaged,

return them to the freezer.

You can vacuum package portions for

baking, or in your favourite combinations

for easy fruit salad all year round. If storing

in the refrigerator, we recommend using a

FoodSaver

Canister.

Guidelines for Vacuum Packaging

Preparation Guidelines for Baked Goods

To vacuum package soft or airy baked

goods, we recommend using a FoodSaver

Canister so they will hold their shape.

If using a bag, pre-freeze for 1-2 hours

or until solidly frozen. To save time, make

cookie dough, pie shells, whole pies, or

mix dry ingredients in advance and vacuum

package for later use.

Preparation Guidelines for Coffee and Powdery

foods

To prevent food particles from being drawn

into vacuum pump, place a coffee filter or

paper towel at top of bag or canister before

vacuum packaging. You can also place the

food in its original bag inside a FoodSaver

Bag.

Preparation Guidelines for Liquids

Before you vacuum package liquids such

as soup stock, pre-freeze in a casserole

dish, loaf pan or ice cube tray until solid.

Remove frozen liquid from pan and vacuum

package in a FoodSaver

Bag. You can

stack these “frozen bricks” in your freezer.

When you’re ready to use, just cut corner

of bag and place in a dish in microwave

or drop into water at a low simmer below

75˚C.

To vacuum package non-carbonated bottled

liquids, you can use a FoodSaver

Bottle

Stopper with the original container.

Remember to leave at least 2.5cm of room

between contents and bottom of Bottle

Stopper. You can re-seal bottles after each

use.

Preparation Guidelines for Snack Foods

Your snack foods will maintain their

freshness longer when you vacuum package

them. For best results, use a FoodSaver

Canister for crushable items like crackers.

Preparation Guidelines for Marinating

Vacuum sealing opens the pores in foods

such as meats, poultry and seafood

absorbing marinades much faster than

traditional marinating methods. Marinating

can occur in either FoodSaver

Bags or

Canisters.

Do not overfill bags with marinating liquid.

This ensures that liquid does not enter the

vacuum channel.

NOTE: Marinating times will vary depending

on the type of marinade being used. Do not

marinate for more than 5-10 minutes if the

marinade contains acidic ingredients, such

as lemon juice and vinegar.

Re-sealing Chip packets, etc

Whilst we recommend only using

FoodSaver

Bags and Rolls to vacuum

package items, you can also utilise the

sealing strip to reseal pockets that have

already undergone a commercial quality

seal.

The heat sealing strip allows half consumed

packets of chips, crackers and cereals to

be resealed by placing on heating sealing

strip.

Ensure that the bag does not reach into the

vacuum channel, as it will crush delicate

items. Only re-seal packets.

NOTE: Do not use the sealing strip to seal

conventional plastic wrap, sandwich bags

and plastic bags as the bags may melt over

the sealing strip.

Guidelines for Vacuum Packaging continued

Preservation Guidelines

Foods

Where to

Store

Recommended

FoodSaver

Products

Storage Life

with FoodSaver

Products

Normal

Storage Life

Meat

Beef, Pork, Lamb Freezer FoodSaver

Bag 2-3 years 6 months

Ground Meat Freezer FoodSaver

Bag 1 year 4 months

Poultry Freezer FoodSaver

Bag 2-3 years 6 months

Fish Freezer FoodSaver

Bag 2 years 6 months

Hard Cheeses

Cheddar, Swiss

Refrigerator FoodSaver

Bag, Canister 4-8 months 1-2 weeks

Parmesan Refrigerator FoodSaver

Bag, Canister 4-8 months 1-2 weeks

Vegetables

(Vegetables, excluding leafy types, must be blanched before vacuum sealing.)

Asparagus Freezer FoodSaver

Bag 2-3 years 8 months

Broccoli, Cauliflower Freezer FoodSaver

Bag 2-3 years 8 months

Cabbage, Brussels

Sprouts

Freezer FoodSaver

Bag 2-3 years 8 months

Corn (cob or kernel) Freezer FoodSaver

Bag 2-3 years 8 months

Green Beans Freezer FoodSaver

Bag 2-3 years 8 months

Lettuce, Spinach Refrigerator FoodSaver

Canister 2 weeks 3-6 days

Snow Peas, Snap Peas Freezer FoodSaver

Bag 2-3 years 8 months

Fruits

Apricots, Plums Freezer FoodSaver

Bag 1-3 years 6-12

months

Peaches, Nectarines Freezer FoodSaver

Bag 1-3 years 6-12

months

Softer Berries

Raspberries,

Blackberries

Refrigerator FoodSaver

Canister 1 week 1-3 days

Strawberries Refrigerator FoodSaver

Canister 1 week 1-3 days

Harder Berries

Blueberries Refrigerator FoodSaver

Canister 2 weeks 3-6 days

Cranberries Refrigerator FoodSaver

Canister 2 weeks 3-6 days

Preservation Guidelines continued

Baked Goods

Bagels, Bread, Pastries Freezer FoodSaver

Bag 1-3 years 6-12 months

Nuts

Almonds, Peanuts Pantry FoodSaver

Bag, Canister 2 years 6 months

Sunflower Seeds Pantry FoodSaver

Bag, Canister 2 years 6 months

Coffee

Coffee Beans Freezer FoodSaver

Bag 2-3 years 6 months

Coffee Beans Pantry FoodSaver

Bag, Canister 1 year 3 months

Ground Coffee Freezer FoodSaver

Bag 2 years 6 months

Ground Coffee Pantry FoodSaver

Bag, Canister 5-6 months

Prepared Liquids

Sauces, Soups, Stews Freezer FoodSaver

Bag 1-2 years 3-6 months

Bottled Liquids

Wine Refrigerator FoodSaver

Bottle Stopper 2-4 months 1-3 weeks

Oils Pantry FoodSaver

Bottle Stopper 1-1½ years 5-6 months

Dry Foods

Beans, Grains Pantry FoodSaver