HELPFUL HINTS
• Do not overload the bags, leave enough length at the opening of the bag so that it can be placed in the vacuum chamber easily.
• Ensure that the opening of the bag is not wet. A wet bag may be difficult to melt and seal tightly.
• Vacuum seal cannot completely replace the refrigeration and freeze,
Perishable foods still need to be refrigerated or frozen.
• Make the opening of plastic bags clean and flat, no foreign objects or folds allowed, otherwise it will cause difficulty or leakage during seal.
• To prevent wrinkles in a seal when vacuum sealing bulky items, gently stretch bag flat while inserting into the vacuum chamber and hold it until the pump begins to work.
• When you are vacuum sealing items with sharp edges (dry spaghetti, silverware etc.), protect the bag from punctures by wrapping item in soft cushioning material, such as tissue paper, you may need a canister or container instead of a bag.
• When using accessories, remember to leave 2.5CM(1-inch) of space at the top of the canister or container.
• Pre-freeze fruits and blanch vegetables before vacuum sealing for the best results.
• Intervals for 40 seconds after seal or vacuum is recommended.
• If you are unsure whether your bag was sealed properly, just reseal the bag.
