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For your own safety, always follow these basic precautions when using a FoodSaver® appliance:
FOR HOUSEHOLD USE ONLY
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 1-877-777- 8042.
This appliance has a polarized plug (one blade is wider than the other). As a safety feature to reduce the risk of electricl shock, this plug is intended to fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this plug safety feature or 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 is provided to reduce risks resulting from becoming entangled in or tripping over a longer cord. Longer extension cords are available and may be used if care is exercised in their use. If a long extension cord is used:
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.
Tips:
Installing Handheld Sealer
Zipper Bags and Containers (not included; sold separately)
Canisters, Jar Sealers, & Bottle Stoppers (not included; sold separately)
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 deterio ration 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.
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 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 of bag material for each time you plan to open and reseal in addition to the 3-inch (7.62 cm) room you normally leave between contents and seal. 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 canister 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 canister 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® Canister.
Preparation Guidelines for Baked Goods:
To vacuum seal soft or airy baked goods, we recommend using a FoodSaver® Canister 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 canister before vacuum sealing. You can also place the food in its original bag inside a FoodSaver® Bag, or use a FoodSaver® Universal Lid with the original container 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 of room between contents and bottom of Bottle Stopper. You can reseal bottles after each use.
Preparation Guidelines for Make-ahead Meals, Leftovers and Sandwiches:
Efficiently store your make-ahead meals, leftovers and sandwiches in the stackable, lightweight FoodSaver® containers. They are microwaveable, top rack dishwasher safe and come with a custom adaptor. The lightweight containers will be ready to head off to the office, to school or the great outdoors whenever you are!
Preparation Guidelines for Snack Foods:
Your snack foods will maintain their freshness longer when you vacuum seal them. For best results, use a FoodSaver® Canister for crushable items like crackers.
The FoodSaver® Vacuum Sealing System also protects non-food items from oxidation, corrosion and moisture. Simply follow the directions to vacuum seal items using FoodSaver® Bags, Canisters and Accessories.
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 a 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 inadvertently 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.
Clean unit thoroughly as detailed above.
After the unit has been cleaned and allowed to fully dry, close lid and push the Easy Lock Latch into the 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 Internal gaskets may become compressed. Push the Latch into the center position to store. When appliance is left in OPERATE position, the Gaskets become compressed and the unit may not function properly.
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.
Problem | Solution |
Seal LED flashing |
|
Vacuum Pump is running, but bag is not evacuating |
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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 |
|
Bag melts |
|
If you need further assistance: |
|
Container does not vacuum |
|
www.FoodSaver.com
Customer Service: 1 (877) 777-8042
Here you can download full pdf version of manual, it may contain additional safety instructions, warranty information, FCC rules, etc.
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