Weston 65-0501-W Manual

PARTS AND FEATURES

NOTE: The Vacuum Sealer is ONLY intended to be used with VACUUM BAGS. For best results, only use the recommended vacuum bags with an embossed or mesh lining. DO NOT USE HOUSEHOLD BAGS! Any other uses of the Vacuum Sealer, other than the uses described in this booklet, could potentially damage the appliance and void the warranty!

COMPONENT LIST

If any components of this unit are broken, the unit does not operate properly or you need a replacement instruction manual, visit us on the web at WestonBrands.com

PROTECTIVE TAPE

There is (1) factory installed strip of Seal Bar Tape on the Vacuum Sealer. DO NOT REMOVE THE TAPE!

The Seal Bar Heating Element is covered with Seal Bar Tape to protect vacuum bags during sealing (Figure 1).
DO NOT remove the Seal Bar Tape.
See the "Service Instructions" section of this manual for information on replacing the Seal Bar Tape, if necessary.

FIGURE 1

CLEANING INSTRUCTIONS

Electrical Shock Hazard. Before cleaning, assembling, or disassembling the vacuum sealer, make sure the vacuum sealer is unplugged.

1. Press the ON/OFF Button on the Control Panel to turn the Vacuum Sealer "OFF".
2. Disconnect the Vacuum Sealer from the power supply.
3. Make sure the Vacuum Sealer is completely cool.
4. NEVER IMMERSE the Vacuum Sealer in water or other liquid. Wipe clean all outside surfaces including the Vacuum Chamber and Vacuum Lid with a damp cloth or paper towel. Most household spray cleaners are safe to use. Avoid spraying directly into the vent on the left side of the unit. DO NOT use abrasive cleansers or steel wool!
   NOTE: Be careful while cleaning not to peel or damage the strip of Seal Bar Tape covering the Seal Bar Heating Element.
5. Dry all surfaces and close the Vacuum Lid before storing the Vacuum Sealer.

VACUUM CHAMBER SEALS

The Vacuum Chamber Seal may wear over time and require replacement. See the "Service Instructions" section of this manual for information on replacing the Vacuum Chamber Seal, if necessary.

FIGURE 2

COOLING FAN

The Vacuum Sealer has an Internal Cooling Fan that runs whenever the unit is plugged in and turned on. To save energy, turn the unit "OFF" and unplug the Power Cord when not in use.

Do not block the Fan Vent (FIGURE 3) on the bottom of the Vacuum Sealer. Keep the area clear to allow for proper air circulation.

OTHER CONSUMER SAFETY INFORMATION

This appliance is intended for household use only.

Electrical Shock Hazard.
This appliance is provided with either a polarized (one wide blade) or grounded (3-prong) plug to reduce the risk of electric shock. The plug fits only one way into a polarized/grounded outlet. Do not defeat the safety purpose of the plug by modifying the plug in any way or by using an adapter. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, have an electrician replace the outlet.

The length of the cord used on this appliance was selected to reduce the hazards of becoming tangled in or tripping over a longer cord. If a longer cord is necessary, an approved extension cord may be used. The electrical rating of the extension cord must be equal to or greater than the rating of the appliance. Care must be taken to arrange the extension cord so that it will not drape over the countertop or tabletop where it can be pulled on by children or accidentally tripped over.

CONTROL BUTTONS

FIGURE 5

ON/OFF BUTTON
Press the ON/OFF Button to control the main power to the appliance. This can act as a cancel button as well.

START BUTTON
Press the START Button to initiate the vacuum sealing process (the Vacuum Sealer will automatically seal the bag when a preset vacuum pressure is reached).

SEAL BUTTON
Press the SEAL Button during the vacuuming process or when using the Pulse Button to initiate the seal (before the preset vacuum pressure is reached). Also used for only sealing vacuum bags without removing the air from the bag.

PULSE BUTTON
The PULSE Button manually controls the vacuum pressure when using vacuum bags to vacuum and seal liquids, moist and/or delicate foods to ensure that liquid does not enter the Vacuum Chamber or that the item does not crush.
NOTE: The pulse function will not evacuate all air from the vacuum bags.

ACCESSORY BUTTON
Press the ACCESSORY Button when using vacuum canisters to vacuum and seal items stored in the canister.

MARINATE BUTTON
Press the MARINATE Button when using vacuum canisters to marinate foods over the course of 10 or 20 minutes.

AUTOMATIC VACUUM & SEAL MODE

1. Attach the Vacuum Sealer to the power supply.
2. Press the ON/OFF Button (FIGURE 6) on the Control Panel to turn the Vacuum Sealer "ON". The ON/OFF Button on the display will illuminate and the Internal Cooling Fan will run.
   
3. Press both of the Lid Release Buttons (FIGURE 7) on each side of the Vacuum Sealer to release the lid lock, then lift the Vacuum Lid to open.
   
4. Fill the vacuum bag with the product to be vacuum sealed. The open end of the vacuum bag must be clean and dry to seal properly.
   HINT: When filling bags, fold over the top portion of the bag, fill the bag, then unfold the top portion to seal (FIGURE 8).
   
   FIGURE 8
5. Place the open end of the bag onto the Vacuum Chamber Seal and slightly into the Vacuum Chamber (FIGURE 9). The Vacuum Post cannot be blocked or covered by the bag. Make sure there are no wrinkles or creases in the bag in the sealing area.
   
   FIGURE 9
6. Push down and close the Vacuum Lid and lock into place. The open end of the bag should be sandwiched between the Seal Bar Insulator and the Seal Bar Heating Element/Seal Bar Tape.
7. Press the START Button (FIGURE 6), the Vacuum Pump will engage. The START Button will remain illuminated while vacuuming.
8. The SEAL Button will automatically light up when the bag is sealing. The appliance will stop automatically and "BEEP" when the vacuum and seal processes are complete. There are a series of seven lights on the bottom right corner of the Control Panel (FIGURE 6) that indicate the VACUUM/SEAL PROGRESS.
   Press the ON/OFF Button to stop the vacuum process at any point.
9. DO NOT try to open the Vacuum Lid before the vacuum has released or damage may occur. Press both of the Lid Release Buttons (FIGURE 7) on each side of the Vacuum Sealer to release the lid lock, then lift the Vacuum Lid to open.
10. Remove the vacuum sealed bag. Wait at least 20 seconds before sealing another bag to avoid overheating the unit.
11. Press the ON/OFF Button (FIGURE 6) on the Control Panel to turn the Vacuum Sealer "OFF".
12. Disconnect the Vacuum Sealer from the power supply before leaving the work area and when work is complete.

PULSE/MANUAL SEAL MODE

The PULSE Button manually controls the vacuum pressure when using vacuum bags to vacuum and seal liquids, moist and/or delicate foods to ensure that liquid does not enter the Vacuum Chamber or that the item does not crush. NOTE: The pulse function will not evacuate all air from the vacuum bags.

1. Attach the Vacuum Sealer to the power supply.
2. Press the ON/OFF Button (FIGURE 10) on the Control Panel to turn the Vacuum Sealer "ON". The ON/OFF Button on the display will illuminate and the Internal Cooling Fan will run.
   
3. Press both of the Lid Release Buttons on each side of the Vacuum Sealer to release the lid lock, then lift the Vacuum Lid to open.
4. Fill the vacuum bag with the product to be vacuum sealed. The open end of the vacuum bag must be clean and dry to seal properly. HINT: When filling bags, fold over the top portion of the bag, fill the bag, then unfold the top portion to seal.
5. Place the open end of the bag onto the Vacuum Chamber Seal and slightly into the Vacuum Chamber. The Vacuum Post cannot be blocked or covered by the bag. Make sure there are no wrinkles or creases in the bag in the sealing area.
6. Push down and close the Vacuum Lid and lock into place. The open end of the bag should be sandwiched between the Seal Bar Insulator and the Seal Bar Heating Element/Seal Bar Tape.
7. Press the PULSE Button (FIGURE 10) once. Then press and hold the PULSE Button until the desired amount of air is evacuated from the bag.
8. Press the SEAL Button, this will engage the Vacuum Pump and Seal Bar Heating Element and seal the vacuum bag. The SEAL Button on the display will illuminate while sealing. The appliance will stop automatically and "BEEP" when the seal process is complete.
9. DO NOT try to open the Vacuum Lid before the vacuum has released or damage may occur. Press both of the Lid Release Buttons on each side of the Vacuum Sealer to release the lid lock, then lift the Vacuum Lid to open.
10. Remove the vacuum sealed bag. Wait at least 20 seconds before sealing another bag to avoid overheating the unit.
11. Press the ON/OFF Button on the Control Panel to turn the Vacuum Sealer "OFF".
12. Disconnect the Vacuum Sealer from the power supply.

VACUUM SEALER CANISTERS (SOLD SEPARATELY)

Vacuum canisters may Control Panel FIGURE 12 be used with the Vacuum Sealer (Sold Separately). Vacuum canisters come with their own hose.

1. Attach the Vacuum Sealer to the power supply.
2. Press the ON/OFF Button (FIGURE 12) on the Control Panel to turn the Vacuum Sealer "ON". The ON/OFF Button on the display will illuminate and the Internal Cooling Fan will run.
3. Insert one end of the accessory hose into the Accessory Port (FIGURE 13) on the Vacuum Sealer.
   
4. Insert the other end of the accessory hose into the port on the lid of the canister. FIGURE 14
   
5. Fill the canister with the product to be vacuum sealed.
6. Turn the knob/dial on the canister to the seal position.
7. Press the ACCESSORY Button (FIGURE 12), this will engage the Vacuum Pump. The ACCESSORY Button on the display will illuminate while vacuuming. The appliance will stop automatically and "BEEP" when the seal process is complete.
8. Gently remove the accessory hose from both the canister and the Vacuum Sealer. Wait at least 20 seconds before vacuuming another canister to avoid overheating the unit. Be careful not to turn the knob/dial of the canister to the open position.
9. To test vacuum, gently tug on the canister lid. The lid should not move.
10. To release the vacuum and open the canister, turn the knob/dial on the canister to the open position.
11. Press the ON/OFF Button on the Control Panel to turn the Vacuum Sealer "OFF".
12. Disconnect the Vacuum Sealer from the power supply.

MARINATING WITH CANISTERS (SOLD SEPARATELY)

Vacuum canisters may be used with Control Panel the Vacuum Sealer (Sold Separately). Vacuum canisters come with their own hose.

1. Attach the Vacuum Sealer to the power supply.
2. Press the ON/OFF Button (FIGURE 15) on the Control Panel to turn the Vacuum Sealer "ON". The ON/OFF Button on the display will illuminate and the Internal Cooling Fan will run.
   
3. Insert one end of the accessory hose into the Accessory Port on the Vacuum Sealer.
4. Insert the other end of the accessory hose into the port on the lid of the canister.
5. Fill the canister with the product to be marinated.
6. Turn the knob/dial on the canister to the seal position.
7. The MARINATE Button (FIGURE 15) has two settings:

10-MINUTE MARINATE PROCESS: Press the MARINATE Button once. There are a series of seven lights on the bottom right corner of the Control Panel (FIGURE 15) that indicate the VACUUM PROGRESS. Three lights in the VACUUM PROGRESS bar will illuminate. This will engage the 10 Minute Marinate Process.

1. Press the START Button to begin the marinating process.
2. The Vacuum Sealer will begin a process of vacuum and rest. The vacuum will start for about 25 seconds, followed by a brief 3 ½ minute rest period. The unit will go through a cycle of (3) 3 ½ minute rests and (3) 7 second vacuum periods.

20-MINUTE MARINATE PROCESS: For deeper marinade penetration, use the 20-Minute Marinate Process. Press the MARINATE Button twice. There are a series of seven lights on the bottom right corner of the Control Panel (FIGURE 15) that indicate the VACUUM PROGRESS. Six lights in the VACUUM PROGRESS bar will illuminate. This will engage the 20 Minute Marinate Process.

1. Press the START Button to begin the marinating process.
2. The Vacuum Sealer will begin a process of vacuum and rest. The vacuum will start for about 25 seconds, followed by a brief 6 ½ minute rest period. The unit will go through a cycle of (2) 6 ½ minute rests and (2) 7 second vacuum periods. The Vacuum Sealer will finish with (1) 3 minute rest period and a 7 second vacuum period.

8. To test vacuum, gently tug on the canister lid. The lid should not move.
9. To release the vacuum and open the canister, turn the knob/dial on the canister to the open position.
10. Press the ON/OFF Button on the Control Panel to turn the Vacuum Sealer "OFF".
11. Disconnect the Vacuum Sealer from the power supply.

SERVICE INSTRUCTIONS

Electrical Shock Hazard.
Before cleaning, assembling, or disassembling the vacuum sealer, make sure the vacuum sealer is unplugged.

Some parts of the Vacuum Sealer may need replacing after repeated FIGURE 16 use. A Maintenance Kit (Sold Separately) (Figure 16) may be necessary for the Vacuum Sealer to properly function.

FIGURE 16

NOTE: Remove the inner foam oval from all of the foam Chamber Seals. The foam oval can be discarded, only the outer foam ring is needed (Figure 16a).

FIGURE 16A

REPLACING THE VACUUM CHAMBER SEAL

1. Press the ON/OFF Button on the Control Panel to turn the Vacuum Sealer "OFF".
2. Disconnect the Vacuum Sealer from the power supply.
3. Make sure the Vacuum Sealer is completely cool.
4. Press both of the Lid Release Buttons on each side of the Vacuum Sealer to release the lid lock, then lift the Vacuum Lid to open.
5. Remove the Vacuum Chamber Seal
   ( NOTE: The Vacuum Chamber Seal DOES NOT have an adhesive backing.) (FIGURE 17) from the groove around the Vacuum Chamber on the base of the Vacuum Sealer.
   
   FIGURE 17
   
6. Position a new Vacuum Chamber Seal into the groove around the Vacuum Chamber on the base of the Vacuum Sealer.
7. Work the Vacuum Chamber Seal into the groove until the seal is completely in place.

REPLACING THE VACUUM CHAMBER LID SEAL

1. Press the ON/OFF Button on the Control Panel to turn the Vacuum Sealer "OFF".
2. Disconnect the Vacuum Sealer from the power supply.
3. Make sure the Vacuum Sealer is completely cool.
4. Press both of the Lid Release Buttons on each side of the Vacuum Sealer to release the lid lock, then lift the Vacuum Lid to open.
5. Remove the Vacuum Chamber Lid Seal from the groove in the Plastic Lid Base (FIGURE 18).
   
   NOTE: The Vacuum Chamber Lid Seal has an adhesive backing-if the adhesive does not remove cleanly from the plastic, use a gentle, household adhesive remover. Make sure the surface is dry and oil free before replacing with the new Vacuum Chamber Lid Seal.
6. Peel off the backing from the Vacuum Chamber Lid Seal. Position the new Vacuum Chamber Lid Seal into the groove in the Plastic Lid Base.
7. Work the Vacuum Chamber Lid Seal into the groove with your fingers until the seal is completely in place and hold for 30 seconds. Wait for 30 minutes before using.

REPLACING THE LID ASSEMBLY

1. Press the ON/OFF Button on the Control Panel to turn the Vacuum Sealer "OFF".
2. Disconnect the Vacuum Sealer from the power supply.
3. Make sure the Vacuum Sealer is completely cool.
4. Press both of the Lid Release Buttons on each side of the Vacuum Sealer to release the lid lock, then lift the Vacuum Lid to open.
5. Using a Phillips-head screwdriver, remove the 4 Lid Screws in the Plastic Lid Base (FIGURE 19).
   
   NOTE: Short, narrow diameter or angled screwdrivers work best for removing the screws.

6. Remove the Plastic Lid Base, 2 Release Buttons and the 2 Release Springs from the Stainless Steel Lid.
7. To install the new Lid Assembly, turn the Plastic Lid Base upside down with the Vacuum Chamber Lid Seal positioned towards the front of the Vacuum Sealer and the Seal Bar Insulator facing you.
8. Place the 2 Release Buttons into the slots (FIGURE 20). Insert the 2 Release Springs into the backs of the Release Buttons.
   
   FIGURE 20
9. With the Vacuum Chamber Lid Seal positioned towards the front of the Vacuum Sealer and the Seal Bar Insulator facing you, carefully position the Plastic Lid Base Assembly back onto the Stainless Steel Lid so that the 4 screw holes in the Plastic Lid Base line up with the 4 screw posts on the Stainless Steel Lid.
10. Use one hand to hold the Plastic Lid Base and the other to insert and turn the 4 Lid Screws.
    HINT: It may work better to tilt the Vacuum Sealer on its side when installing the Lid Screws.
11. When all 4 Lid Screws are installed, the Plastic Lid Base should be flush to the Stainless Steel Lid. If it is not, then the Lid Screws may be improperly installed (i.e. crooked or not tight enough).

REPLACING THE SEAL BAR TAPE

1. Press the ON/OFF Button on the Control Panel to turn the Vacuum Sealer "OFF".
2. Disconnect the Vacuum Sealer from the power supply.
3. Make sure the Vacuum Sealer is completely cool.
4. Pick at either end of the Seal Bar Tape covering the Seal Bar Heating Element until it lifts slightly (FIGURE 21). Grasp the loose end and slowly pull the Seal Bar Tape back over itself until fully removed.
   
   FIGURE 21
5. Remove the backing from a new strip of Seal Bar Tape. Be careful not to allow the Seal Bar Tape to contact anything including itself while the adhesive side is exposed.
6. Hold one end of the Seal Bar Tape in each hand. Stick the left end of the Seal Bar Tape to the flat area on the Base just left of the Seal Bar Heating Element. Apply the Seal Bar Tape from left to right over the Seal Bar Heating Element. Make sure there are no wrinkles or folds in the Seal Bar Tape once applied. The Seal Bar Tape should fully cover the Seal Bar Heating Element.

PREPARING VAC BAGS FROM A ROLL

1. Attach the Vacuum Sealer to the power supply.
2. Press the ON/OFF Button on the Control Panel to turn the Vacuum Sealer "ON". The ON/OFF Button on the display will illuminate and the Internal Cooling Fan will run.
3. Press both of the Lid Release Buttons on each side of the Vacuum Sealer to release the lid lock, then lift the Vacuum Lid to open.
4. Cut the vacuum bag to the length you want from a roll.
5. Place one open end of the bag onto the Vacuum Chamber Seal and slightly into the Vacuum Chamber. The Vacuum Post cannot be blocked or covered by the bag. Make sure there are no wrinkles or creases in the bag in the sealing area.
6. Push down and close the Vacuum Lid and lock into place. The open end of the bag should be sandwiched between the Seal Bar Insulator and the Seal Bar Heating Element/Seal Bar Tape.
7. Press the SEAL Button, this will engage the Vacuum Pump and Seal Bar Heating Element and seal the vacuum bag. The SEAL Button on the display will illuminate while sealing. The appliance will stop automatically and "BEEP" when the seal process is complete.
8. DO NOT try to open the Vacuum Lid before the vacuum has released or unit damage may occur. Press both of the Lid Release Buttons on each side of the Vacuum Sealer to release the lid lock, then lift the Vacuum Lid to open.
9. Remove the newly sealed bag. Wait at least 20 seconds before sealing another bag to avoid overheating the unit.
10. Press the ON/OFF Button on the Control Panel to turn the Vacuum Sealer "OFF".
11. Disconnect the Vacuum Sealer from the power supply.

STORAGE LIFESPAN GUIDELINES

• 
  Vacuum packaging is NOT a substitute for refrigeration. Vacuum packed perishable foods still require refrigeration.
• NEVER thaw frozen foods at room temperature. Thaw frozen foods in a refrigerator or microwave oven.
• In general, the colder the temperature at which foods are stored, the longer the shelf life.
• Handle vacuum sealer bags with care. Avoid damaging them. A damaged bag will not hold a seal.
• Only use information in the following chart as a guideline! Refer to the "Vacuum Packaging Guidelines" and "Food Safety" sections of this manual. Actual storage life spans may vary. Check all food for spoilage before use.

Table adapted from Dr. G.K.York, Dept. of Food Science & Tech, U of California, Davis.

VACUUM PACKAGING GUIDELINES

Powdery Items: When vacuum sealing powdery items, like flour, it is best to keep them in their original packaging before putting them into the vacuum bags.

Sharp or Pointed Items: When vacuum sealing sharp or pointy items, it is best to cushion the edges so they do not puncture the bag during the vacuum process.

YEAST & BACTERIA

For best results in extending the life of foods, it is important to vacuum package foods that are fresh. Once food has begun to deteriorate, vacuum packaging may only slow the deterioration process. Vacuum sealing cannot completely prevent the growth of mold. Other disease causing microorganisms can still grow in low oxygen environments and may require further measures to be eliminated.

Yeast: The development of yeast can be slowed by refrigeration and completely stopped by freezing food at 0^oF (-18^oC). Yeast causes fermentation, which will give food an identifiable smell.

Bacteria: Freezing cannot eliminate bacteria, but their growth can be stopped. The growth of bacteria can be easily identified by an offensive odor and sometimes a slimy texture. Some bacteria, like the one that causes botulism, can grow in low oxygen environments and cannot be detected by smell, taste or color. Botulism is very rare, but dangerous. Be sure that all foods are stored and cooked properly before eating.

COOKING & HEATING

• Before microwaving vacuum-packed foods, puncture or open the bag to allow hot air to escape while heating.
• Vacuum-packed foods can be thawed or cooked in boiling water.
• Vacuum-packed perishable foods like meats, vegetables and cheeses must be refrigerated (at or below 34^oF (1.1^oC)) or frozen, especially acid-free or low-acid foods.

This is important because although vacuum packaging removes most air from the bag, bacteria like Clostridium Botulinum, which produces a toxin that causes the illness botulism, is anaerobic and grows in the absence of oxygen. Refrigeration and freezing slow the growth of bacteria. It is also important to maintain a clean working area to reduce the likelihood of packaging harmful bacteria with the food.

FOOD SAFETY

There are basic rules to follow when handling food.
They are COOK, SEPARATE, CLEAN, and CHILL.

COOK

It's crucial to cook food to a safe internal temperature to destroy bacteria that is present. The safety of hamburgers and other foods made with ground meat has been receiving a lot of attention lately, and with good reason. When meat is ground, the bacteria present on the surface is mixed throughout the ground mixture. If this ground meat is not cooked to at least 160 ºF to 165 ºF (71 ºC to 74 ºC), bacteria will not be destroyed and there's a good chance you will get sick.

Solid pieces of meat like steaks and chops don't have dangerous bacteria like E. coli on the inside, so they can be served more rare. Still, any beef cut should be cooked to an internal temperature of at least 145 F (63 C) (medium rare). The safe temperature for poultry is 165º F (74 ºC) and solid cuts of pork should be cooked to 145 ºF (63 ºC).

SEPARATE

Foods that will be eaten uncooked and foods that will be cooked before eating MUST ALWAYS be separated. Cross-contamination occurs when raw meats or eggs come in contact with foods that will be eaten uncooked. This is a major source of food poisoning. Always double-wrap raw meats and place them on the lowest shelf in the refrigerator so there is no way juices can drip onto fresh produce. Then use the raw meats within 1-2 days of purchase, or freeze for longer storage. Defrost frozen meats in the refrigerator, not on the counter.

When grilling or cooking raw meats or fish, make sure to place the cooked meat on a clean platter. Don't use the same platter you used to carry the food out to the grill. Wash the utensils used in grilling after the food is turned for the last time on the grill, as well as spatulas and spoons used for stir-frying or turning meat as it cooks.

Make sure to wash your hands after handling raw meats or raw eggs. Washing hands with soap and water, or using a pre-moistened antibacterial towelette is absolutely necessary after you have touched raw meat or raw eggs. Not washing hands and surfaces while cooking is a major cause of cross-contamination.

CLEAN

Wash your hands and work surfaces frequently when you are cooking. Washing with soap and warm water for at least 15 seconds, then dry with a paper towel.

CHILL

Chilling food is very important. The danger zone where bacteria multiply is between 40 ºF and 140 ºF (4 ºC and 60 ºC). Your refrigerator should be set to 40 ºF (4 ºC) or below; your freezer should be 0 ºF (-18 ºC) or below.
Simple rule: serve hot foods hot, cold foods cold. Use chafing dishes or hot plates to keep food hot while serving. Use ice water baths to keep cold foods cold. Never let any food sit at room temperature for more than 2 hours - 1 hour if the ambient temperature is 90 ºF (32 ºC) or above. When packing for a picnic, make sure the foods are already chilled when they go into the insulated hamper. The hamper won't chill food - it just keeps food cold when properly packed with ice. Hot cooked foods should be placed in shallow containers and immediately refrigerated so they cool rapidly. Make sure to cover foods after they are cool.

NOTE: Special considerations must be made when using venison or other wild game, since it can become heavily contaminated during field dressing. Venison is often held at temperatures that could potentially allow bacteria to grow, such as when it is being transported. Refer to the USDA Meat and Poultry Department for further questions or information on meat and food safety.

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock, and/or injury to persons, including the following:

1. Read all instructions.
2. ALWAYS DISCONNECT Vacuum Sealer from power source before servicing, changing accessories or cleaning the unit. To unplug, grasp the plug and pull from the outlet. Never pull from the power cord.
3. Plug the Vacuum Sealer into a standard 120 Volt, 60 Hz wall outlet. Avoid using extension cords.
4. DO NOT USE the Vacuum Sealer if the Power Cord, Plug or any other parts are damaged. If the Power Cord or the Vacuum Sealer is damaged, call Customer Service. DO NOT ATTEMPT TO REPLACE THE CORD. Be sure to not allow the Power Cord to drape into your work area. Check that all parts are operating properly, and perform the intended functions. Check for any other conditions that may affect the operation.
5. NEVER use any accessories or parts from other manufacturers. Doing so will VOID YOUR WARRANTY and may cause fire, electrical shock or injury.
6. To reduce risk of unintentional starting, make sure the Power Switch is in the "OFF" position before attaching to the power source.
7. KEEP FINGERS CLEAR of the Heat Sealing Bar and Seal Bar Tape AT ALL TIMES, these areas become HOT. Doing so may cause serious injury.
8. DO NOT take this appliance apart; doing so will VOID YOUR WARRANTY and may result in personal injury.
9. DO NOT block the Fan Vent on the bottom of the Vacuum Sealer. Keep the area clear to allow for proper air circulation.
10. TO PROTECT AGAINST RISK OF ELECTRICAL SHOCK: DO NOT SUBMERGE THE VACUUM SEALER INTO WATER OR LIQUID. BE SURE THE VACUUM SEALER IS DISCONNECTED FROM THE POWER SOURCE BEFORE CLEANING. Follow the "Cleaning Instructions" in this booklet. NEVER rinse Vacuum Sealer under tap.
11. NEVER LEAVE THE VACUUM SEALER UNATTENDED. Be safe, DISCONNECT the Vacuum Sealer from power source before leaving the work area and when work is complete. Close supervision is necessary when any appliance is used near children. This appliance is NOT to be used by children.
12. DO NOT let the Power Cord hang over edge of work surface.
13. Be sure the Vacuum Sealer is on a stable work surface. Be sure all the Vacuum Sealer Feet are stable.
14. DO NOT use the Vacuum Sealer outdoors.
15. DO NOT use the Vacuum Sealer while under the influence of drugs, medications or alcohol.
16. The Vacuum Sealer is ONLY intended to be used with VACUUM BAGS. For best results, only use the recommended vacuum bags. DO NOT USE HOUSEHOLD BAGS! Any other uses of the Vacuum Sealer, other than the uses described in this booklet, could potentially damage the appliance and void the warranty!

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