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For your own safety, always follow these basic precautions when using a FoodSaver appliance:
Read all instructions before using this appliance.
To reduce the risk of electric shock:
To reduce the risk of burns, fire, electric shock:
For details, contact Consumer Services at number listed below.
Important Tips
SAVE THESE INSTRUCTIONS HOUSEHOLD USE ONLY
This appliance has a polarized plug (one blade is wider than the other). As a safety feature to reduce the risk of electrical shock, this plug is intended to fit in a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to modify the plug in any way. If the plug fits loosely into the AC outlet or if the AC outlet feels warm do not use that outlet.
A short power-supply cord (or detachable power-supply cord) is provided to reduce risks resulting from becoming entangled in or tripping over a longer cord. Longer detachable power-supply cords or extension cords are available and may be used if care is exercised in their use. If a long detachable power-supply cord or extension cord is used:
Handheld Sealer with Clip
Use with FoodSaver Zipper Bags, Containers and accessories.
The user-friendly, intuitive control panel makes it easy for you to get the most out of your FoodSaver System:
Now you are ready to vacuum seal with your new bag (see below).
NOTE: Let appliance cool down for 20 seconds after each use. Always store appliance with the Easy Lock Latch (E) in the center Store position.
To minimize waste do not insert too much. Only insert bag over the edge of the removable drip tray.
Installing Handheld Sealer:
For Zipper Bags:
Zipper Bags are safe for pantry and fridge use only.
For Jar Sealers & Bottle Stoppers:
NOTE: FoodSaver Jar Sealers are for use with Ball and Kerr brand Mason jars only.
Do NOT use screw bands when vacuum sealing jars. To open, wedge spoon between Mason jar lid and highest part of threaded rim. Twist spoon gently to release vacuum.
FoodSaver Bottle Stoppers: To release vacuum and open, twist and pull up on Bottle Stopper.
To Vacuum Seal:
To release vacuum and open, turn knob on lid to Open.
Remove Power Cord from electrical outlet. Do not immerse in liquid.
Check Gaskets and around Drip Tray to make sure they are free from food materials. Wipe off Gasket with warm soapy cloth if needed. Upper and Lower Gaskets may be removed for cleaning. Clean with warm, soapy water and allow gaskets to dry before reinserting in machine.
The Removable Drip Tray makes cleanup easy when small amounts of liquids are pulled into the Vacuum Channel during vacuum process.
Empty Drip Tray after each use. Wash in warm soapy water or place on top rack of dishwasher. Check for food residues in Drip Tray slot.
Clean if needed. Dry thoroughly before re-inserting into the appliance.
Empty Reservoir after each use. Wash in warm soapy water. Air dry before replacing.
To remove Reservoir from Handheld Sealer, holding top portion (black upper piece) firmly, pull lower reservoir down and off.
To Store Appliance:
Clean unit thoroughly as detailed in 'Care & Cleaning' section.
After the unit has been cleaned and allowed to fully dry, close lid and push Latch into Store (middle) position. This setting will keep the lid closed but prevents any undue pressure from being applied to the internal sealing gaskets of the unit.
Always leave lid latch in Store position when not in use. Never store lid in Operate position as gaskets may become compressed and unit will not vacuum bag.
The vacuum sealing process extends the life of foods by removing most of the air from the sealed container, thereby reducing oxidation, which affects nutritional value, flavor and overall quality. Removing air can also inhibit growth of microorganisms, which can cause problems under certain conditions:
Mold – Easily identified by its fuzzy characteristic. Mold cannot grow in a low oxygen environment; therefore vacuum sealing can slow the growth of mold.
Yeast– Results in fermentation, which can be identified by smell and taste. Yeast needs water, sugar and a moderate temperature to grow. It can also survive with or without air. Slowing the growth of yeast requires refrigeration, while freezing stops it completely.
Bacteria – Results in an unpleasant odor, discoloration and/or soft or slimy texture. Under the right conditions, anaerobic bacteria such as Clostridium Botulinum (the organism that causes Botulism) can grow without air and sometimes cannot be detected by smell or taste. Although it is extremely rare, it can be very dangerous.
To preserve foods safely, it is critical that you maintain low temperatures. You can significantly reduce the growth of microorganisms at temperatures of 40°F (4°C) or below. Freezing at 0°F (-17°C) does not kill microorganisms, but stops them from growing. For long-term storage, always freeze perishable foods that have been vacuum sealed, and keep refrigerated after thawing.
It is important to note that vacuum sealing 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 flavor, appearance or texture because it depends on age and condition of the food on the day it was vacuum sealed.
Vacuum sealing is NOT a substitute for refrigeration or freezing.
Any perishable foods that require refrigeration must still be refrigerated or frozen after vacuum sealing.
Thawing and Reheating Vacuum-Sealed Foods
Always thaw foods in either refrigerator or microwave — do not thaw perishable foods at room temperature.
To reheat foods in a microwave in a FoodSaver Bag, always cut corner of the bag before placing it on a microwave-safe dish. However, to avoid hot spots, do not reheat bone-in meat or greasy foods in microwave within a FoodSaver Bag. You can also reheat foods in FoodSaver Bags by placing them in water at a low simmer below 170°F (75°C).
Preparation Guidelines for Meat and Fish:
For best results, pre-freeze meat and fish for 1-2 hours before vacuum sealing in a FoodSaver Bag. This helps retain the juice and shape, and guarantees a better seal.
If it's not possible to pre-freeze, place a folded paper towel between meat or fish and top of bag, but below seal area. Leave paper towel in bag to absorb excess moisture and juices during vacuum sealing process.
NOTE: Beef may appear darker after vacuum sealing due to the removal of oxygen. This is not an indication of spoilage.
Preparation Guidelines for Hard Cheeses:
To keep cheese fresh, vacuum seal it after each use. Make your FoodSaver Bag extra long, allowing one inch (2.54 cm) of bag material for each time you plan to open and reseal in addition to the three inches (7.62 cm) of extra space you normally leave between contents and seal edge. Simply cut sealed edge and remove cheese. When you're ready to reseal the cheese, just drop it in bag and reseal.
Due to the risk of anaerobic bacteria, soft cheeses should never be vacuum sealed.
Preparation Guidelines for Vegetables:
Vegetables need to be blanched before vacuum sealing. This process stops the enzyme action that could lead to loss of flavor, color and texture.
To blanch vegetables, place them in boiling water or in the microwave until they are cooked, but still crisp. Blanching times range from 1 to 2 minutes for leafy greens and peas; 3 to 4 minutes for snap peas, sliced zucchini or broccoli; 5 minutes for carrots; and 7 to 11 minutes for corn on the cob. After blanching, immerse vegetables in cold water to stop the cooking process. Finally, dry vegetables on a towel before vacuum sealing.
NOTE: All vegetables (including broccoli, brussels sprouts, cabbage, cauliflower, kale, turnips) naturally emit gases during storage. Therefore, after blanching, they must be stored in freezer only.
When freezing vegetables, it is best to pre-freeze them for 1-2 hours or until solidly frozen. To freeze vegetables in individual servings, first place on a baking sheet and spread them out so they are not touching. This prevents them from freezing together in a block. Once they are frozen, remove from baking sheet and vacuum seal vegetables in a FoodSaver ®Bag. After they have been vacuum sealed, return them to the freezer.
Due to the risk of anaerobic bacteria, fresh mushrooms, onions and garlic should never be vacuum sealed.
Preparation Guidelines for Leafy Vegetables:
For best results, use a FoodSaver Container to store leafy vegetables. First wash the vegetables, and then dry with a towel or salad spinner. After they are dried, put them in a container and vacuum seal as normal. Store in refrigerator.
Preparation Guidelines for Fruits:
When freezing soft fruits or berries, it is best to pre-freeze them for 1-2 hours or until solidly frozen. To freeze fruit in individual servings, first place on a baking sheet and spread them out so they are not touching. This prevents them from freezing together in a block. Once they are frozen, remove from baking sheet and vacuum seal fruit in a FoodSaver Bag. After they have been vacuum sealed, return them to the freezer.
You can vacuum seal portions for baking or in your favorite combinations for easy fruit salad all year round. If storing in the refrigerator, we recommend using a FoodSaver Container.
When vacuum sealing Apples, they must be sliced, and put a small bit of lemon juice on the slices to prevent them from browning.
Because of their natural ripening, Bananas may actually decay faster under a vacuum seal.
Preparation Guidelines for Baked Goods:
To vacuum seal soft or airy baked goods, we recommend using a FoodSaver Container so they will hold their shape. If using a bag, pre-freeze for 1-2 hours or until solidly frozen. To save time, make cookie dough, pie shells, whole pies, or mix dry ingredients in advance and vacuum seal for later use.
Preparation Guidelines for Coffee and Powdery Foods:
To prevent food particles from being drawn into vacuum pump, place a coffee filter or paper towel at top of bag or container before vacuum sealing. You can also place the food in its original bag inside a FoodSaver Bag to vacuum seal.
Preparation Guidelines for Liquids:
Before you vacuum seal liquids such as soup stock, pre-freeze in a casserole dish, loaf pan or ice cube tray until solid. Remove frozen liquid from pan and vacuum seal in a FoodSaver Bag. You can stack these "frozen bricks" in your freezer. When you're ready to use, just cut corner of bag and place in a dish in microwave or drop into water at a low simmer, below 170°F (75°C).
To vacuum seal non-carbonated bottled liquids, you can use a FoodSaver Bottle Stopper with the original container. Remember to leave at least one inch (2.54 cm) of room between contents and bottom of Bottle Stopper. You can reseal bottles after each use.
Preparation Guidelines for Make-ahead Meals and Leftovers:
Efficiently store your make-ahead meals and leftovers in the stackable, lightweight FoodSaver Containers. These convenient FoodSaver Containers are nestable, crack and shatter resistant, dishwasher safe, and bases are microwave safe for reheating only.
Preparation Guidelines for Snack Foods:
Your snack foods will maintain their freshness longer when you vacuum seal them. For best results, use a FoodSaver Container for crushable items like crackers.
The FoodSaver Vacuum Sealing System also protects non-food items from oxidation, corrosion and moisture. Simply follow directions to vacuum seal items using FoodSaver Bags, Containers and Accessories.
Silverware
To vacuum seal silver, wrap fork tines in soft cushioning material, such as a paper towel, to avoid puncturing bag, and seal as normal. Your silver will be clean, fresh and untarnished right when you need it for your next dinner gathering.
Camping
Your FoodSaver Bags are ideal for outdoor excursions. For camping and hiking, keep your matches, maps and food dry and compact.
Water
To have fresh water for drinking, simply fill a FoodSaver Bag with ice, seal it, and when needed, let the ice pack melt. You can trim the corner off the bag to make a spout for drinking or pouring.
Boating
If you're going sailing or boating, you can vacuum seal your food, extra batteries, memory cards, cash, identification cards, boating license and a dry change of clothes. Just remember to bring scissors or a knife to open the bags when you need them!
Emergency
To keep emergency kits safe and dry, vacuum seal flares, batteries, flashlights, matches, candles, first aid kits, extra food and other necessities. Your emergency items will stay dry and organized in your home, car, boat or RV.
Problem | Solution |
Red Seal LED flashing |
|
Vacuum Pump is running, but bag is not evacuating air |
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Gasket is loose or has a tear |
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Bag is not sealing properly |
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No lights on the control panel |
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Nothing happens when Latch is closed and Button is pressed |
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Cannot insert bag into machine |
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Air was removed from the bag, but now air has re-entered |
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Bag melts |
|
Container does not vacuum |
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If you need further assistance: |
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For replacement parts, please visit the website or call consumer services.
US: www.FoodSaver.com | CA: www.FoodSaver.ca | MX: www.oster.com.mx/foodsaver
Here you can download full pdf version of manual, it may contain additional safety instructions, warranty information, FCC rules, etc.
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