Hamilton Beach 78218 Manual page 5

Vacuum-Sealing Tips
• The Vacuum Sealer is intended to be used only with heat-seal bags which have at least one side that is textured for airflow. Do not use household plastic bags.
• A vacuum bag is sealed when two layers of the bag are heated from Heat-Seal Strip, causing bag to be permanently sealed.
• Wait at least 20 seconds between operations for Heat-Seal Strip to cool to prevent overheating and premature melting of bag.
• You may use the vacuum sealer with or without the roll caddy when sealing dry foods or non-food items.
• 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
manufacturer for safety of other bags.
• For food safety information, visit www.foodsafety.gov/ or fsis.usda.gov.
Wet Food
• Keep air bubbles above liquid level by using Roll Caddy to hold bag upright.
• For best results, use Hamilton Beach Easy Fill Vacuum Sealer bags.
• Bag must be aligned to left side of vacuum sealer.
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 Vacuum Port or 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.
Nonfood
• 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 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.
Food Storage
™
Bags can be used in sous vide cooking and in water on stovetop. Contact
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