More on Vegetables :
Vegetables are a great candidate for portion control. When storing vegetables, try pre-freezing them for 1 to 2
hours, then separate them into meal portions within your vacuum bags. After they have been vacuum packaged,
return them to the freezer.
IMPORTANT : Due to the risk of anaerobic bacteria, fresh mushrooms, onions, and garlic should never be
vacuum packaged.
Preparation Hints for Powdery Foods :
When vacuum packaging powdery items like flour, it’s best to use their original packaging inside of the vacuum
bags. Otherwise, the fine powder could get sucked into the machine and cause enough damage to shorten the
life of the sealer.
Preparation Hints for Liquids :
Before you vacuum package liquid such as soup stock, pre-freeze them in a casserole dish, loaf pan or ice cube
tray until solid. Remove the frozen liquid from pan and vacuum package in the vacuum bags. You can then stack
in the freezer. When you’re ready to use, just cut a corner of bag and place in either a microwave dish or drop into
water at a low simmer below 170°F (75°C).
Key Features of your New Vacuum Sealer
l Digital touch panel.
l Pulse button, ideal for packaging soft foods.
l Seperate vacuum model for dry and moist food.
l Works with vacuum canister.
l Unique bag cutter design.
l Sealing width : MAX 30cm.
l Sous Vide cooking assistant.
Main Parts of your New Vacuum Sealer
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