Storage Guide, Hints And Tips - FoodSaver FFS005-033 Owner's Manual

Using the Pulse Vacuum button
Some items such as pastries, bread, biscuits, etc. can be crushed when vacuuming. To prevent
this use the Pulse Vacuum button as follows:
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1. Follow steps 1, 2, 3, 4 and 5 of Using Your Vacuum Sealer.
2. Press and hold the Pulse Vacuum button
as long as the button is held down. Release the button before crushing occurs. This will
immediately stop any more air from being extracted.
3. Press the Instant Seal button immediately after vacuuming. The sealing progress light
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will come on. The process is complete when the sealing progress light goes out.
NOTE: If the vacuum pump stops while pressing the Pulse Vacuum button, it means the
maximum vacuum has been reached and no more air can be extracted.
Using FoodSaver accessories
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1. Insert one end of the handheld accessory hose
FoodSaver ® appliance. Insert the other end of the hose into the port on the accessory and
make sure that it is connected firmly. Follow any specific instructions that come with
the FoodSaver accessory.
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1. Close the lid and move the latch to the closed position.
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2. Press the Canister/Accessory button
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goes out.
NOTE: The length of time required to extract all the air from the accessory will depend on the
size of the accessory.
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as required. The vacuum pump will operate
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into the accessory port on the
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. The process is complete when the progress light

Storage Guide, Hints and Tips

Vacuum Packaging and Food Safety
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, flavour and overall quality.
Removing air can also inhibit growth of microorganisms, which can cause problems under certain
conditions:
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 or below.
Freezing at -17°C 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.
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 flavour, appearance or texture because it depends on age and condition
of the food on the day it was vacuum packaged.
CAUTION ! 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. To avoid possible illness,
do not reuse bags after storing raw meats, raw fish or greasy foods. Do not reuse bags that have been
microwaved or simmered.
Thawing and Reheating Vacuum Packaged Foods
FOODS INSIDE BAG CAN BE DEFROSTED BUT NOT REHEATED IN A MICROWAVE OVEN.
Defrosting – Always thaw foods in a refrigerator or a microwave oven — do not thaw perishable foods at
room temperature.
Make sure to cut off the corner of the bag before placing it in the microwave. We recommend that you
place the bag on a microwave-safe dish to avoid liquids from spilling out.
Reheating – To reheat foods in a microwave oven, remove it from bag and place it on a microwave-safe
dish.
You can also reheat foods in FoodSaver bags by placing them in water at a low simmering temperature
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below 75°C (170°F). Make sure the food is fully heated throughout.
Foods Storage Life
Beef, Pork, Lamb, Poultry 2-3 years
Minced Meat 1 year
Fish 2 years
Customer Service: 1 (877) 804-5383
Where to Store Remarks
Freezer Pre-freeze moist foods before
vacuum packaging. Alternatively,
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place a folded paper towel
between the food and the end of
the bag to absorb excess liquid.
Remember to leave 75mm of
space after the towel to allow
room for the seal to be created.
Freezer
Note: Beef may appear darker
after vacuum packaging due to the
removal of oxygen. This is not an
indication of spoilage.
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