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• Avoid sharp items around heat-seal bags or rolls when vacuum-sealing. Punctured bags will not seal properly.
• Buy foods in bulk and vacuum-seal to save time and money.
• Wash and dry all fruit and vegetables before vacuum-sealing.
• Washed leafy vegetables can be quickly dried with salad spinners.
• To avoid crushing berries when vacuum-sealing, freeze them first. To freeze, wash, dry, and freeze on cookie sheets. Then vacuum-seal frozen berries.
• Vegetables such as broccoli, brussels sprouts, carrots, cabbage, cauliflower, green beans, kale, onions, peas, peppers, snap peas, and squash
need to be blanched and frozen before vacuum-sealing.
• After defrosting vacuum-sealed meats, poultry, and seafood, cook to a safe internal temperature.
• Always cook foods to a safe internal temperature. Foods vacuum-sealed in Hamilton Beach NutriFresh™ Bags can be used in sous vide
cooking and in water on the stovetop. Contact manufacturer for safety of other bags.
• For food safety information, visit http://www.foodsafety.gov/.
Vacuum-Sealing Tips
Nonfood Tips
• Nonfood items, such as batteries, boating licenses, matches, and passports, can be vacuum-sealed to keep safe when boating, camping, or
traveling.
• Keys, utensils, and other sharp or pointed objects can be vacuum-sealed. Make sure to wrap the item in paper towels or some type of cushion
before vacuum-sealing.
• For camping, boating, or hiking, be sure to take scissors to open your nonfood items.
Sous Vide
• Sous vide is a no-fail method of cooking vacuum-sealed food in a precisely temperature-controlled water bath, ensuring that food is evenly
cooked throughout and reducing chance of over- or undercooking.
• Use only heat-seal bags made especially for sous vide cooking.
• Follow directions for vacuum-sealing moist foods when preparing meats, fish, and poultry for sous vide. Juices from meat cannot be drawn
into the vacuum port or the unit will no longer work.
• Follow recommended sous vide cooking times to ensure optimal results. Visit hamiltonbeach.com and search “sous vide” for more
information.
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