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8. Open the cover again, put the open end of the bag into the vacuum chamber, and lock the cover.
9. Press the “Vacuum & seal” button. The green light illuminates. The vacuum function is started. When it
reaches a certain vacuum degree, the appliance will automatically convert to the seal function. At this
time, the green light goes off and the red light illuminates. When the seal is ready, the red light goes off.
10. Press the unlock button in the both sides, open the cover and remove the complete vacuum-packed bag.
11. Wait at least 80 seconds before using the appliance again. Unplug the appliance after use.
Tips
If you want to stop running, please press the “cancel” button.
Use a plastic film or bag (20cm -28cm width) with emboss and 0.2-0.29mm thickness.
Try to keep the bag smooth during the vacuum sealing process. Wrinkles in the bag can keep residual air
in the bag and cause food spoilage.
Although the plastic material of the bags is quite strong, it can be punctured by sharp items. So if you are
sealing foods with sharp edges (pasta, dried fruits, etc.), use some common plastic wrap before vacuum
sealing. This will protect the bag from being punctured.
If the vacuum pump continues to run. Press the “cancel” button to make it stop. Check if the condition of
the sealed seal is good. Then place the open end of the bag smoothly and correctly, and lock the cover.
Start the appliance again.
To vacuum seal the foods not frozen, two extra inches are required for bag length to allow for expansion
while freezing.
Due to the risk of anaerobic bacteria, fresh mushrooms, onions, garlic and soft cheese should never be
vacuum packaged.
VACUUM PACKAGING AND FOOD SAFETY
1) The vacuum packaging process extends the life of foods by removing most of the air from the sealed
container, thereby reducing oxidation, which affects nutritional value, flavor and overall quality.
Removing air can also inhibit growth of microorganisms, which can cause problems under certain
conditions.
2) To preserve foods safely, it is critical that you maintain low temperatures. You can significantly reduce
the growth of microorganisms at temperatures of 4°C (40°F) or below. Freezing at -17°C (0°F) does not
kill microorganisms, but stops them from growing. For long-term storage, always freeze perishable foods
that have been vacuum packaged, and keep refrigerated after thawing.
3) It is important to note that vacuum packaging is NOT a substitute for canning and it cannot reverse the
deterioration of foods. It can only slow down the changes in quality. It is difficult to predict how long
foods will retain their top-quality flavor, appearance or texture because it depends on age and condition
of the food on the day it was vacuumed packaged.
4) IMPORTANT: Vacuum packaging is NOT a substitute for refrigeration or freezing. Any perishable foods
that require refrigeration must still be refrigerated or frozen after vacuum packaging.
5) The Vacuum Sealer also protects non-food items from oxidation, corrosion and moisture. Simply follow
the directions to vacuum package items using vacuum bags, canisters and accessories.
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