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Food preparation hints and tips.
Non-food items hints.
Device cleaning:
1. To vacuum package items ensure that sharp edges are cushioned in soft material, such as a
paper towels, to avoid puncturing bag.
2. The appliance can keep camping supplies such as matches, first aid kits and clothing clean and
dry. Keep flares for auto emergencies ready.
3. Also keep batteries, candles, film, photos, nuts, bolts, screw and anything you want to stay
dry.
4. Vacuum pressure is high while packaging. Delicate substances could be crushed or damaged.
1. Always unplug the appliance before cleaning.
2. Make sure the appliance to cool down completely before any cleaning.
3. Do not immerse the appliance in water or any other liquid.
4. Do not use abrasive cleaning agents or detergents such as sprays for cleaning ovens, scrub
pads, alcohol or solvents.
5. Clean the outer surface of the appliance with a soft, damp cloth. Thoroughly dry the outside
of the appliance with a clean, dry cloth.
6. Wipe away food residue with clean, dry cloth.
7. Dry thoroughly before using again.
Liquids:
To vacuum seal liquid-based foods, such as soups, casseroles or stews, first freeze in a baking pan
or tempered dish, vacuum seal, label and stack in your freezer as soon as they are frozen solid.
Delicate food:
Vacuum pressure is high while packaging. In order to prevent delicate food from being damaged
or crushed, freeze the food in the freezer before vacuuming.
Powder or fine-grained foods:
To vacuum seal powdery items like flour, it’s best to use their original packaging inside of the
vacuum bags. Fine powder could get sucked into the machine and cause enough damage to
shorten the life of the device.
Vegetables:
Blanch the vegetables by cooking them briefly in boiling water or microwaving them, allow
them to cool down, then vacuum seal in convenient portions.
Attention: Due to the risk of anaerobic bacteria, fresh mushrooms, onions & garlic should never
be vacuum packaged.
Cheese:
Vacuum package cheeses after each use. If you make your bag just a little longer than needed,
you can re-seal the bag after each use.
Attention: Due to the risk of anaerobic bacteria, soft cheeses should never be vacuum packaged.
Meat and fish:
Pre-freezing meats and fish for 1-2 hours before vacuum sealing. This helps retain the juices and
shape, and provides for a better seal. Place a folded paper towel in between the meat and the
top of the bag. This will help absorb moisture.
CLEANING AND STORING
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