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VS75/9100060000412 V.qxd
2/19/05
TROUBLESHOOTING
NOTHING HAPPENS WHEN I PRESS THE VACUUM BUTTON
1) Make sure the power cord is correctly plugged into the electrical outlet.
2) Make sure the power cord is not damaged in any way.
3) Make sure the electrical outlet is operative by plugging in another appliance. If it is not, please
check the circuit breakers or fuses in your home.
4) The unit is equipped with a cool down period between vacuum cycles. Please wait 30 seconds
and try again.
AIR IS NOT REMOVED FROM THE BAG
1) Make sure the NOZZLE is completely inside the bag (refer to the "How to Vacuum Seal with
Seal-a-Meal
®
Bags" section of the manual to determine if you are doing it correctly).
2) Check that the bag is sealed at one end and has no holes. Seal the bag with air in it and put it
in water. Apply pressure to the bag. If there are bubbles present there is a leak, and a new bag
should be used.
3) Verify that the Drip Tray is in the drip tray compartment and seated properly.
4) Make sure Lid is completely latched into place on both sides.
AIR WAS INITIALLY REMOVED FROM THE BAG, BUT SOME HAS
SINCE ENTERED THE BAG
1) Check the seal of the bag. There may be a hole or wrinkle that is allowing air to re-enter the
bag. Carefully cut the bag open and re-seal it, or use an entirely new bag.
2) Make sure there is no moisture or juices from the food present within the bag. You may need
to cut open the bag and re-seal it, or use an entirely new bag. Foods with excess liquids should
be frozen prior to vacuum sealing. Please refer to the "How to Seal Delicate or Moist Foods"
section.
3) Make sure there were no food items with sharp edges that may have punctured the bag. If you
find a puncture hole seal the item in an entirely new bag.
4) Make sure no liquids were drawn to the sealing strip region.
THE BAG MELTS
The sealing strip may have been too hot during the sealing process. Allow the unit to cool for 30
seconds between uses. If the bag continues to melt, allow unit to cool with the lid in the upright
position for 1-2 minutes before using.
THE BAG WILL NOT SEAL
See "Air Was Initially Removed from Bag" section above. Make sure no liquids were drawn to the
sealing strip region.
Note: In the event the bag does not seal, the seal button can be manually pressed during the
vacuum process at any time by pressing the seal button to seal the bag.
11:41
Page 13
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MINUTE MARINATING RECIPES
Save time – reduce marinating time from hours to minutes using Seal-a-Meal
Storage Bags or Minute Marinating Canister™ (sold separately). Marinating in Seal-a-Meal
bags and canisters is a quick and easy way to infuse food with flavor.
ZESTY LIME MARINADE
⁄
cup of fresh lime juice
1
2
2 tbs. grated lime peel
1
⁄
cup of olive oil
2
Salt & pepper to taste
In a bowl, stir all ingredients until well blended. This is enough marinade for 2 pounds and works well with
chicken, beef, fish or shrimp.
JERK MARINADE
1 white onion, chopped
⁄
cup of scallions, chopped
3
4
2 tsp. of thyme
3 tsp. of brown sugar
1 tsp. of allspice
1
⁄
tsp. of ground nutmeg
4
Combine all ingredients in a food processor. Using the pulse switch or low speed mix ingredients until completely
blended. This is enough marinade for 2 pounds and excellent with all food, especially chicken and beef.
GARLIC ROSEMARY MARINADE
1
⁄
cup of fresh rosemary, chopped
4
5 cloves of garlic, chopped
1
⁄
cup of fresh lemon juice
2
Combine all ingredients in a food processor using the pulse button or the low speed or mix ingredients in a bowl.
Do not over process; visible pieces of rosemary should remain. Works best with lamb, chicken or pork.
CITRUS MARINADE
Zest of 1 lemon – reserve the juice
Zest of 1 orange – reserve the juice
1
⁄
cup of Soy sauce
4
Combine the juice of the orange and lemon with the soy sauce in a bowl. Add the remaining ingredients into the
bowl. Use a whisk to mix all of the ingredients. This is enough marinade for 2 pounds and works best with pork or
chicken.
BOURBON MARINADE
1
⁄
cup sugar, brown
2
1
⁄
cup Dijon mustard
2
1
⁄
cup bourbon
2
1
⁄
cup soy sauce
3
In a bowl whisk the sugar, mustard, bourbon and soy sauce. When well blended stir the remaining ingredients in.
This is enough marinade for 2 pounds and can be used for any beef, chicken, pork or shellfish.
SPICY RUM MARINADE
2 Jalapeno pepper- stems and seeds removed
3
⁄
cup of dark rum
4
⁄
cup of lime juice
1
2
3
⁄
cup of vegetable oil
4
In a food processor or blender puree the pepper, rum and lime juice. Then add the remaining ingredients. This is
enough marinade for 2 pounds and works best with shrimp, chicken or beef.
®
Vacuum Food
2 cloves of garlic- minced
1
⁄
cup of cilantro – chopped fresh
4
2 tsp. of red pepper flakes
1 tsp. black pepper
2 tsp. of red pepper flakes
⁄
cup of light soy sauce
1
4
1
⁄
cup of vegetable oil
4
3 tbs. of balsamic vinegar
1
⁄
tsp. of hot sauce
4
1
⁄
cup of extra virgin olive oil
2
Salt & pepper to taste
2 tbs. Ginger root – chopped
4 garlic cloves
1
⁄
cup of honey
4
1 clove of garlic chopped
2 tbs. Worcestershire sauce
1 medium onion chopped
Pepper to taste
1
⁄
cup tbs. of cilantro, chopped
4
4 cloves of garlic minced
1 tsp. of red pepper flakes
-13-
®
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