Important Tips And Instructions of Foodsaver Vacuum Sealer

Important Tips and instruction of using vacuum sealer:
1. Vacuum packaging is not a substitute for heat treatment of canning. Perishables still need to be refrigerated or frozen.
2. For best results. Use food sealers before ® bags, pots and accessories
3. In vacuum packs, small quantities of liquids, crumbs or food may accidentally pulled empty Channel, clogging the pump and cause damage.
To avoid this, follow these tips:

a. moist and rich food, such as raw meat:
First frost, and to avoid overfilling bags. You can also fold the paper inside the bag, but below seal area, before vacuum packing.
b. soups, sauces and liquids: Freeze first, and to avoid overfilling bags. Or use a shell and refrigerate.
c. Food powder or grained: Avoid overflowing bags or use a bottle. You can also place a coffee filter or paper towel on top of the food before vacuum packaging.
d. If the device has a tray, emptying after each use.
4. To avoid overfilling always leave at least 3 inches of material between bag contents and top bag.Then leave at least an inch more material every time you plan to re-bag.
5. Do not create your own side seams for a FoodSaver ® Bag. These bags are manufactured with special side seams, which is sealed all the way to the periphery.
6. To prevent wrinkles in the seal when vacuum em ING bulky items, gently stretch bag flat on the sealing tape before closing the lid.
7. If you’re not sure the bag is properly closed, just close the bag about 1 / 4 inch above the first seal.
8. When you are vacuum packaging items with sharp edges (dry spaghetti, silverware, etc.), protecting the bag from punctures by wrapping the line cushioning material as a soft towel. You can use a box or Mason jar instead of a bag.
9. When using accessories, remember to leave a blank space above the bottle or container.
10. Pre-freeze fruits and vegetables before washing vacuum packaging for best results.

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