Hints - Waring WCV300 Manual

To quickly marinate your product, follow the simple steps below.
Start by preparing the marinade mixture.
Cut the meat or vegetables to appropriate size and put them into
a vacuum pouch.
Pour the desired amount of marinade into the bag and mix the
ingredients well by manipulating the pouch from the outside.
Holding the bag in an inclined position, ensure the level of the
marinade is not too close to the mouth of the bag, as this may yield
a weak seal. If needed, drain out excess marinade so as to leave a
gap of 1 inch or more between the marinade and the bag's mouth.
1. Lift the handle to open the lid and place the vacuum pouch or
container into the chamber.
2. Pull down the lid and press Marinate button to start the
process. The Vacuum Time screen will display "99" and count
down to "0." Once the cycle is completed, the Marinate LED
indicators will turn off and the vacuum will be released.
3. Repeat step 2 at least two more times before vacuum sealing.
4. Lift the handle to open the cover and remove the item.
HINTS FOR BEST VACUUMING PERFORMANCE
1. Ensure the mouth of the pouch is completely dry and free of
debris prior to initiating any of the WCV300's functions.
2. Do not vacuum pack objects with sharp points like fish bones
or hard shells! Sharp points may penetrate and tear the pouch!
3. Make sure the vacuum chamber gaskets are free of cracks,
deformations and debris before operating. If any of these are
evident, remove the gasket to clean and dry thoroughly or
replace with a new one.
4. Vacuum pouches are safe for
microwave (pouch must be
pierced prior to microwaving)
and boil-in-bag cooking.
5. There are many non-food
uses for vacuum packing.
Keep camping supplies such
as matches, first-aid kits and
clothing clean and dry. Keep flares for auto emergencies ready.
Keep silver and collectibles untarnished. Store and protect
other items: valuables such as photos, important documents,
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