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IMPORTANT SAFETY PRECAUTIONS FOR VACUUM SEALING
WARNING! Vacuum sealing is NOT a substitute for pressure or water bath canning, refrigeration, or freezing. To prevent food
spoilage, perishable food that is vacuum sealed must be refrigerated or frozen after sealing.
Some foods should never be vacuum sealed due to the risk of anaerobic bacteria*. These foods include:
• Soft cheeses: Due to the nature of soft cheeses, they are more likely to grow mold and anaerobic bacteria when vacuumed sealed.
Examples include Brie, Blue, Goat, Ricotta, and Mozzarella, and unpasteurized cheese. It is perfectly safe to vacuum seal hard
cheeses.
• Raw onions and garlic: Gases emitted by raw onions and garlic can inflate the vacuum sealed bag and cause spoilage. Raw
onions and garlic spoil faster when vacuum sealed, increasing the risk of anaerobic bacteria.
• Raw mushrooms: Raw mushrooms decay faster when vacuum sealed due to their ripening cycle, increasing the risk of anaerobic
bacteria. Cooked mushrooms are safe to vacuum seal.
• Raw bananas: Similar to raw mushrooms, raw bananas ripen faster when vacuum sealed, increasing the risk of anaerobic bacteria.
Once a banana is peeled and frozen, it is safe to vacuum seal.
INTRODUCTION
Oxygen promotes certain reactions in food which causes them to deteriorate. The process of vacuum sealing removes air from packages
which helps prevent the growth of mold and bacteria and keeps food fresh longer. Vacuum sealing is ideal for many foods, including those
you buy in bulk, cheese, cold cuts, fresh berries, meat and more. The airtight seal helps extend refrigerator and pantry shelf life, prevent
freezer burn, and reduce waste.
There are some foods that should never be vacuum sealed (see safety precautions above), and others that require special instructions
before vacuum sealing, such as broccoli and cauliflower (see page 6).
In addition to keeping food fresh longer, the vacuum sealer is perfect for sous vide cooking. Steaks, fish, vegetables and more can be
sealed in vacuum bags for delicious sous vide meals.
GETTING ACQUAINTED
Before using the vacuum sealer for the first time,
become familiar with the unit (Fig. A) and read the
instructions thoroughly. Also, remove the protective
film from the top of the unit and from the control
panel.
To access the AC port on the back of the unit, lift
and rotate the protective rubber plug (Fig. B). Plug
the power cord into the port and then into a 120VAC
electrical wall outlet.
HOW TO USE
Always use the vacuum sealer on a dry level surface.
How to Make a Bag from Roll Material
1. Remove the plastic wrapper and the two
green seals from the roll of bag material.
Then open the vacuum sealer and place the
roll of bag material in the bag storage bay.
2. Slide the bag cutter all the way to the left
(Fig. A).
3. Determine the amount of bag material
needed to hold the item to be sealed. Include
space for the item itself plus add 3 inches of headspace for thick foods, like meat, or 2 inches
for thin foods. If your plan is to open and then reseal the bag, include an additional inch for
each time you expect to reseal the bag.
Then pull the determined length of bag material from the roll in the storage bay and insert
the edge of the bag material under the cutter (Fig C).
*Anaerobic Bacteria grows in an environment with low or no oxygen. Clostridium botulinum, a type of anaerobic bacteria, produces a spore that makes a poisonous toxin which causes botulism.
Fig. A
Upper sealing
gasket
Cutting groove
Bag cutter
Unlock button
Vacuum nozzle/
Vacuum tube port
Brown sealing strip
Fig. B
BACK OF VACUUM SEALER
Power cord port
Protective
rubber plug
3
Silicone contact bar
Lower sealing gasket
Slide bag cutter to cut bag material
to desired length .
Bag
cutter
Fig. C
Bag roll
storage bay
VAC accessory
button
Unlock button
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