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Packaging moist foods
If you are packaging foods that are moist or very
juicy, press the Moist Food button
S
BEFORE
pressing the Vacuum and Seal button.
Sealing a bag without removing any air
To seal a bag without extracting the air from it, press
the Seal button
U
. The process is complete when
the seal light goes out. You can seal the types of
bag that are used to package snacks such as potato
crisps, tortilla chips, etc.
Using FoodSaver
®
accessories
To vacuum seal a Fresh Zipper Bag or Fresh
Container:
1. Pull the retractable hand-held
C
sealer away
from the appliance.
2. Fit the end of the hand-held sealer over the
valve on the accessory and make sure that it is
connected firmly. Follow any specific instructions
that come with the FoodSaver
™
accessory.
Note: To vacuum seal a FoodSaver
™
Canister,
remove the reservoir (clear bottom section) of
the sealer by pulling it down and off the top
section. Insert the tip of the sealer into the port
on the canister.
3. Press the Accessory button
H
to start the
vacuum process. The appliance will stop
automatically when the accessory is fully vacuum
sealed.
4. Press the Accessory button again, to stop the
vacuum sealing process.
To marinate in a FoodSaver
™
Quick Marinator:
1. Pull the retractable hand-held sealer
C
away
from the appliance. Remove the reservoir (clear
bottom section) of the sealer by pulling it down
and off the top section.
2. Insert the tip of the hand-held sealer into the
port on the marinator and make sure that it is
connected firmly. Follow any specific instructions
that come with the FoodSaver
™
accessory.
3. Press the Marinate button
I
to start the vacuum
process. During this process the appliance will
automatically vacuum and release three times to
obtain optimum flavour infusion.
4. Press the Marinate button again to stop the
vacuum sealing process.
Care and Cleaning
Never immerse the appliance or power cord and
plug in water or any other liquid. Always unplug
the appliance before cleaning.
Wipe over the body of the appliance with a soft, dry
cloth.
Remove and empty the drip tray
J
after each
use. Wash it in warm soapy water or place it in the
top rack of the dishwasher. Dry thoroughly before
refitting.
Check the upper gasket
G
, lower gasket
M
and
around the drip tray to make sure that they are free
from food debris. Wipe the gaskets with a warm
soapy cloth if needed.
Remove the reservoir of the retractable handheld
sealer after each use. Wash it in warm soapy water
and air dry thoroughly before replacing.
Storage
Close the lid and move the latch
D
to the locked
position ( ). This is enough to secure the lid but
avoids compressing the gaskets (which may cause
incorrect functioning of the appliance).
Make sure that the appliance is clean and store
upright, on a flat, level surface, away from the edge
and where it cannot be easily knocked over.
Storage Guide, Hints and Tips
Vacuum Packaging and Food Safety
The vacuum packaging process extends the life
of foods by removing most of the air from the
sealed container, thereby reducing oxidation,
which affects nutritional value, flavour and overall
quality. Removing air can also inhibit growth of
microorganisms, which can cause problems under
certain conditions:
To preserve foods safely, it is critical that you
maintain low temperatures. You can significantly
reduce the growth of microorganisms at
temperatures of 4°C or below.
Freezing at -17°C does not kill microorganisms, but
stops them from growing. For long-term storage,
always freeze perishable foods that have been
vacuum packaged, and keep refrigerated after
thawing.
It is important to note that vacuum packaging 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 flavour, appearance
or texture because it depends on age and condition
of the food on the day it was vacuum packaged.
Important: Vacuum packaging is NOT a substitute
for refrigeration or freezing. Any perishable foods
that require refrigeration must still be refrigerated
or frozen after vacuum packaging. To avoid possible
illness, do not reuse bags after storing raw meats,
raw fish or greasy foods. Do not reuse bags that have
been microwaved or simmered.
Thawing and Reheating
Vacuum Packaged Foods
Always thaw foods in a refrigerator or a
microwave oven — do not thaw perishable
foods at room temperature.
Foods inside bag can be defrosted but not
reheated in a microwave oven. When defrosting foods
in the microwave in FoodSaver™ bags make sure not to
exceed maximum power of 180 watts (defrost setting),
maximum time of 2 minutes and maximum temperature
of 70°C (158°F). You can also reheat foods in FoodSaver™
bags by placing them in water at a low simmer below
75°C (170°F). Follow any specific instructions that come
with the FoodSaver™ specialty bags.
Preparation Guidelines
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 a paper towel in bag to absorb excess moisture and
juices during the vacuum sealing process.
Note: Beef may appear darker after vacuum sealing due
to the removal of oxygen. This is not an indication of
spoilage.
Hard Cheeses
To keep cheese fresh, vacuum seal it after
each use. Make your FoodSaver™ Bag
extra long, allowing 25mm of bag material
for each time you plan to open and reseal,
in addition to the 75mm 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.
Important: Due to the risk of anaerobic bacteria, soft
cheeses should never be vacuum sealed.
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