Weston 65-0521-W Mode d'emploi

VACUUM SEALER

65-0501-W

DUE TO CONSTANT FACTORY IMPROVEMENTS, THE PRODUCT PICTURED MIGHT DIFFER

SLIGHTLY FROM THE PRODUCT IN THIS BOX. 082415

TABLE OF CONTENTS / ÍNDICE / TABLE DES MATIÈRES

2

3

4-5

6

7

8

9-10

11

12

13

14-16

17

18

19

20

22

24

26-27

28

29

30

31-32

33

34

35

36-38

39

40

41

42

44

46

48-49

50

51

52

53-54

55

56

57

58-60

61

62

63

64

67

GENERAL SAFETY RULES

COMPONENT LIST

PROTECTIVE TAPE

CLEANING

VACUUM CHAMBER SEALS

COOLING FAN

OUTLET INSTRUCTIONS

CONTROL BUTTONS

AUTOMATIC VACUUM & SEAL MODE

PULSE/MANUAL SEAL MODE

VACUUM SEALER CANISTERS

MARINATING WITH CANISTERS

SERVICE INSTRUCTIONS

PREPARING VAC BAGS FROM A ROLL

STORAGE LIFESPAN GUIDELINES

VACUUM PACKAGING GUIDELINES

FOOD SAFETY

WARRANTY INFORMATION

NORMAS GENERALES DE SEGURIDAD

LISTA DE COMPONENTES

CINTA PROTECTORA

LIMPIEZA

SELLOS DE LA CÁMARA DE VACÍO

VENTILADOR DE REFRIGERACIÓN

INSTRUCCIONES PARA LA CORRIENTE

BOTONES DE CONTROL

MODO DE SELLADO Y VACÍO AUTOMÁTICO

MODO DE PULSO/MANUAL

LATAS DE SELLADO POR VACÍO

CÓMO MARINAR CON LATAS

INSTRUCCIONES DE SERVICIO

CÓMO PREPARAR LAS BOLSAS DE VACÍO DE UN ROLLO

PAUTAS SOBRE LA VIDA EN ALMACENAMIENTO

LINEAMIENTOS PARA EMPACAR AL VACÍO

SEGURIDAD DE LOS ALIMENTOS

INFORMACIÓN DE GARANTÍA

IMPORTANTED RÈGLES DE SÉCURITÉ

DESCRIPTION DE LA PIÈCE

RUBAN PROTECTEUR

INSTRUCTIONS DE NETTOYAGE

GARNITURE DU CANAL D’ASPIRATION

VENTILATEUR

DIRECTIVES CONCERNANT LES PRISES DU COURANT

TOUCHES DE COMMANDE

MODE D’ETANCHÉITÉ Á VIDE AUTOMATIQUE

“PULSE” MODE MANUEL PULSE/SEAL

EMBALLAGE À VIDE DE BOÎTES

MARINADES AVEC LES BOÎTES

INSTRUCTIONS D’ENTRETIEN

FABRICATION D’UN SAC SURE MESURE AVEC UN ROULEAU

GUIDE DE CONSERVATION DES ALIMENTS EMBALLÉS

GUIDE D’EMBALLAGE SOUS VIDE

SÉCURITÉ ALIMENTAIRE

INFORMATION SUR LA GARANTIE

1. ALWAYS DISCONNECT Vacuum

Sealer from power source before

servicing, changing accessories or

cleaning the unit.

2. Plug the Vacuum Sealer into a

standard 120 Volt, 60 Hz wall outlet.

Avoid using extension cords.

3. DO NOT USE the Vacuum Sealer

if the Power Cord, Plug or any other

parts are damaged. If the Power Cord

or the Vacuum Sealer is damaged, call

Customer Service. DO NOT ATTEMPT

TO REPLACE THE CORD. Be sure

to not allow the Power Cord to drape

into your work area. Check that all parts

are operating properly, and perform the

intended functions. Check for any other

conditions that may affect the operation.

4. NEVER use any accessories or parts

from other manufacturers. Doing so

will VOID YOUR WARRANTY and may

cause re, electrical shock or injury.

5. To reduce risk of unintentional

starting, make sure the Power Switch is

in the “OFF” position before attaching to

the power source.

6. KEEP FINGERS CLEAR of the Heat

Sealing Bar and Seal Bar Tape AT

ALL TIMES, these areas become HOT.

Doing so may cause serious injury.

7. DO NOT take this appliance apart;

doing so will VOID YOUR WARRANTY

and may result in personal injury.

8. DO NOT block the Fan Vent on the

bottom of the Vacuum Sealer. Keep

the area clear to allow for proper air

circulation.

SAVE THESE INSTRUCTIONS

GENERAL SAFETY RULES

READ AND FULLY UNDERSTAND ALL INSTRUCTIONS AND WARNINGS

PRIOR TO USING THIS UNIT. YOUR SAFETY IS MOST IMPORTANT!

FAILURE TO COMPLY WITH PROCEDURES AND SAFE GUARDS MAY

RESULT IN SERIOUS INJURY OR PROPERTY DAMAGE. REMEMBER:

YOUR PERSONAL SAFETY IS YOUR RESPONSIBILITY!

3

ENGLISH INSTRUCTIONS

9. TO PROTECT AGAINST RISK

OF ELECTRICAL SHOCK: DO

NOT SUBMERGE THE VACUUM

SEALER INTO WATER OR LIQUID.

BE SURE THE VACUUM SEALER

IS DISCONNECTED FROM THE

POWER SOURCE BEFORE

CLEANING. Follow the “Cleaning

Instructions” in this booklet. NEVER

rinse Vacuum Sealer under tap.

10. NEVER LEAVE THE VACUUM

SEALER UNATTENDED. Be safe,

DISCONNECT the Vacuum Sealer

from power source before leaving

the work area and when work is

complete. Close supervision is

necessary when any appliance is

used near children. This appliance is

NOT to be used by children.

11. Be sure the Vacuum Sealer is on

a stable work surface. Be sure all the

Vacuum Sealer Feet are stable.

12. DO NOT use the Vacuum Sealer

outdoors.

13. DO NOT use the Vacuum Sealer

while under the inuence of drugs,

medications or alcohol.

14. The Vacuum Sealer is ONLY

intended to be used with VACUUM

BAGS. For best results, only use

the recommended vacuum bags.

DO NOT USE HOUSEHOLD

BAGS! Any other uses of the

Vacuum Sealer, other than the uses

described in this booklet, could

potentially damage the appliance

and void the warranty!

4

ENGLISH INSTRUCTIONS

1

Plastic Lid Base

Vacuum Chamber

Lid Seal

3 Seal Bar Insulator

Stainless Steel Lid

Vacuum Chamber Seal

Seal Bar Tape

Control Panel

Accessory Port

Power Cord

2 Seal Bar

Heating Element

Seal Bar Tape

Cooling

Fan Vent

5 Maintenance Kit

Sold Separately

Vacuum Chamber

Lid Release

Button

Lid Release

Button

BOTTOM OF VACUUM SEALER

Vacuum Post

NOTE: The Vacuum Sealer is ONLY intended to be used with VACUUM BAGS. For best

results, only use the recommended vacuum bags with an embossed or mesh lining. DO NOT

USE HOUSEHOLD BAGS! Any other uses of the Vacuum Sealer, other than the uses

described in this booklet, could potentially damage the appliance and void the warranty!

COMPONENT LIST

DIAGRAM NUMBER PART DESCRIPTION PART NUMBER

1 LID ASSEMBLY

INCLUDES: PLASTIC LID BASE, 4 LID

SCREWS, 2 RELEASE BUTTONS,

2 SPRINGS, VACUUM CHAMBER LID

SEAL (BLACK) AND

SEAL BAR INSULATOR (WHITE)

65-0512

2 SEAL BAR HEATING ELEMENT 65-0513

3 SEAL BAR INSULATOR (WHITE) SOLD

SEPARATELY

65-0511

4 BONUS VACUUM BAG KIT

NOT SHOWN

INCLUDES: (5) 6” X 10”,

(5) 8” X 12” AND (5) 11” X 16” BAGS

30-0301-K

5 MAINTENANCE KIT

SOLD SEPARATELY

INCLUDES: 2 VACUUM CHAMBER

SEALS, 2 SEAL BAR TAPE,

AND 2 VACUUM CHAMBER LID SEALS

(WITH ADHESIVE BACK)

65-0510

If any components of this unit are broken, the unit does not operate properly or you

need a replacement instruction manual, visit us on the web at

WestonProducts.com

Or call Weston Brands, LLC Toll Free at 1-800-814-4895

Monday thru Friday 8:00am-5:00pm ET. Outside the U.S. call 001-440-638-3131

5

ENGLISH INSTRUCTIONS

Vacuum Chamber

Lid Seal

6

ENGLISH INSTRUCTIONS

PROTECTIVE TAPE

There is one factory installed

strip of Seal Bar Tape on the Vacuum Sealer.

DO NOT REMOVE THE TAPE!

SEAL BAR TAPE

DO NOT

REMOVE!

The Seal Bar Heating Element is

covered with Seal Bar Tape to protect

vacuum bags during sealing (Figure 1).

DO NOT remove the Seal Bar Tape.

See the “Service Instructions” section of

this manual for information on replacing

the Seal Bar Tape, if necessary.

CLEANING INSTRUCTIONS

1. Press the ON/OFF Button on the Control Panel to turn the Vacuum Sealer

“OFF”.

2. Disconnect the Vacuum Sealer from the power supply.

3. Make sure the Vacuum Sealer is completely cool.

4. NEVER IMMERSE the Vacuum Sealer in water or other liquid. Wipe clean

all outside surfaces including the Vacuum Chamber and Vacuum Lid with a

damp cloth or paper towel. Most household spray cleaners are safe to use.

Avoid spraying directly into the vent on the left side of the unit. DO NOT use

abrasive cleansers or steel wool!

NOTE: Be careful while cleaning not to peel or damage the strip of Seal Bar

Tape covering the Seal Bar Heating Element .

5. Dry all surfaces and close the Vacuum Lid before storing the Vacuum

Sealer.

FIGURE 1

WARNING! Before cleaning, assembling or disassembling the

appliance, make sure the appliance is OFF and the PLUG IS REMOVED

FROM THE OUTLET/POWER SOURCE!

7

ENGLISH INSTRUCTIONS

VACUUM CHAMBER SEALS

The Vacuum Chamber Seal

may wear over time and

require replacement. See the

“Service Instructions” section

of this manual for information

on replacing the Vacuum

Chamber Seal, if necessary.

FIGURE 2

COOLING FAN

The Vacuum Sealer has an

Internal Cooling Fan that runs

whenever the unit is plugged

in and turned on. To save

energy, turn the unit “OFF”

and unplug the Power Cord

when not in use.

Do not block the Fan Vent

(FIGURE 3) on the bottom of

the Vacuum Sealer. Keep the

area clear to allow for proper

air circulation.

Cooling

Fan Vent

BOTTOM OF

VACUUM SEALER

Vacuum

Chamber

Lid Seal

Seal Bar

Insulator

Vacuum Chamber Seal

FIGURE 2

FIGURE 3

To reduce the risk of electrical shock, this plug must t

fully into the outlet. If the blades do not t into the outlet,

try turning the plug around. If the plug still does not t into

the outlet, contact a qualied electrician. DO NOT attempt

to modify the plug in any way.

OUTLET INSTRUCTIONS

8

ENGLISH INSTRUCTIONS

ON/OFF BUTTON

Press the ON/OFF Button to control the main power to the appliance. This can

act as a cancel button as well.

START BUTTON

Press the START Button to initiate the vacuum sealing process (the Vacuum

Sealer will automatically seal the bag when a preset vacuum pressure is

reached).

SEAL BUTTON

Press the SEAL Button during the vacuuming process or when using the Pulse

Button to initiate the seal (before the preset vacuum pressure is reached).

Also used for only sealing vacuum bags without removing the air from the bag.

PULSE BUTTON

The PULSE Button manually controls the vacuum pressure when using

vacuum bags to vacuum and seal liquids, moist and/or delicate foods to ensure

that liquid does not enter the Vacuum Chamber or that the item does not crush.

NOTE: The pulse function will not evacuate all air from the vacuum bags.

ACCESSORY BUTTON

Press the ACCESSORY Button when using vacuum canisters to vacuum and

seal items stored in the canister.

MARINATE BUTTON

Press the MARINATE Button when using vacuum canisters to marinate foods

over the course of 10 or 20 minutes.

CONTROL BUTTONS / FIGURE 5

FIGURE 5

9

ENGLISH INSTRUCTIONS

AUTOMATIC VACUUM & SEAL MODE

1. Attach the Vacuum Sealer to the

power supply.

2. Press the ON/OFF Button

(FIGURE 6) on the Control Panel

to turn the Vacuum Sealer “ON”.

The ON/OFF Button on the display

will illuminate and the Internal

Cooling Fan will run.

3. Press both of the Lid Release

Buttons (FIGURE 7) on each side

of the Vacuum Sealer to release

the lid lock, then lift the Vacuum Lid

to open.

4. Fill the vacuum bag with the

product to be vacuum sealed. The

open end of the vacuum bag must

be clean and dry to seal properly.

HINT: When lling bags, fold over

the top portion of the bag, ll the

bag, then unfold the top portion to

seal (FIGURE 8).

5. Place the open end of the bag

onto the Vacuum Chamber Seal

and slightly into the Vacuum

Chamber (FIGURE 9). The

Vacuum Post cannot be blocked

or covered by the bag. Make sure

there are no wrinkles or creases in

the bag in the sealing area.

6. Push down and close the

Vacuum Lid and lock into place.

The open end of the bag should be

sandwiched between the Seal Bar

Insulator and the Seal Bar Heating

Element/Seal Bar Tape.

7. Press the START Button

(FIGURE 6), the Vacuum Pump

will engage. The START Button

will remain illuminated while

vacuuming.

FIGURE 7

Lid Release Button

On both sides of the

Vacuum Sealer

FIGURE 6

FIGURE 9

FIGURE 8

Vacuum Post

Lid

Control Panel

Seal

Bar

Insulator

Seal Bar

Heating

Element/

Seal Bar Tape

Vacuum

Chamber

Seal

Vacuum

Chamber

WARNING! Before cleaning, assembling or disassembling the

appliance, make sure the appliance is OFF and the PLUG IS REMOVED

FROM THE OUTLET/POWER SOURCE!

8. The SEAL Button will automatically light up when the bag is sealing. The

appliance will stop automatically and “BEEP” when the vacuum and seal

processes are complete. There are a series of seven lights on the bottom right

corner of the Control Panel (FIGURE 6) that indicate the VACUUM/SEAL

PROGRESS.

Press the ON/OFF Button to stop the vacuum process at any point.

9. DO NOT try to open the Vacuum Lid before the vacuum has released or

damage may occur. Press both of the Lid Release Buttons (FIGURE 7) on each

side of the Vacuum Sealer to release the lid lock, then lift the Vacuum Lid to

open.

10. Remove the vacuum sealed bag. Wait at least 20 seconds before sealing

another bag to avoid overheating the unit.

11. Press the ON/OFF Button (FIGURE 6) on the Control Panel to turn the

Vacuum Sealer “OFF”.

12. Disconnect the Vacuum Sealer from the power supply before leaving the

work area and when work is complete.

10

ENGLISH INSTRUCTIONS

11

ENGLISH INSTRUCTIONS

PULSE/MANUAL SEAL MODE

The PULSE Button manually controls

the vacuum pressure when using

vacuum bags to vacuum and seal

liquids, moist and/or delicate foods to

ensure that liquid does not enter the

Vacuum Chamber or that the item does

not crush. NOTE: The pulse function

will not evacuate all air from the vacuum

bags.

1. Attach the Vacuum Sealer to the

power supply.

2. Press the ON/OFF Button (FIGURE 10) on the Control Panel to turn the

Vacuum Sealer “ON”. The ON/OFF Button on the display will illuminate and the

Internal Cooling Fan will run.

3. Press both of the Lid Release Buttons on each side of the Vacuum Sealer to

release the lid lock, then lift the Vacuum Lid to open.

4. Fill the vacuum bag with the product to be vacuum sealed. The open end of

the vacuum bag must be clean and dry to seal properly. HINT: When lling bags,

fold over the top portion of the bag, ll the bag, then unfold the top portion to seal.

5. Place the open end of the bag onto the Vacuum Chamber Seal and slightly into

the Vacuum Chamber. The Vacuum Post cannot be blocked or covered by the

bag. Make sure there are no wrinkles or creases in the bag in the sealing area.

6. Push down and close the Vacuum Lid and lock into place. The open end of

the bag should be sandwiched between the Seal Bar Insulator and the Seal Bar

Heating Element/Seal Bar Tape.

7. Press the PULSE Button (FIGURE 10) once. Then press and hold the PULSE

Button until the desired amount of air is evacuated from the bag.

8. Press the SEAL Button, this will engage the Vacuum Pump and Seal Bar Heating

Element and seal the vacuum bag. The SEAL Button on the display will illuminate while

sealing. The appliance will stop automatically and “BEEP” when the seal process is

complete.

9. DO NOT try to open the Vacuum Lid before the vacuum has released or

damage may occur. Press both of the Lid Release Buttons on each side of the

Vacuum Sealer to release the lid lock, then lift the Vacuum Lid to open.

10. Remove the vacuum sealed bag. Wait at least 20 seconds before sealing

another bag to avoid overheating the unit.

11. Press the ON/OFF Button on the Control Panel to turn the Vacuum Sealer

“OFF”.

12. Disconnect the Vacuum Sealer from the

power supply.

FIGURE 10

Control Panel

VACUUM SEALER CANISTERS (SOLD SEPARATELY)

Vacuum canisters may

be used with the Vacuum

Sealer (Sold Separately).

Vacuum canisters come with

their own hose.

1. Attach the Vacuum Sealer

to the power supply.

2. Press the ON/OFF Button

(FIGURE 12) on the Control

Panel to turn the Vacuum

Sealer “ON”. The ON/OFF

Button on the display will

illuminate and the Internal

Cooling Fan will run.

3. Insert one end of the

accessory hose into the

Accessory Port (FIGURE 13)

on the Vacuum Sealer.

4. Insert the other end of the

accessory hose into the port

on the lid of the canister.

FIGURE 14

5. Fill the canister with

the product to be vacuum

sealed.

6. Turn the knob/dial on the

canister to the seal position.

7. Press the ACCESSORY Button (FIGURE 12), this will engage the Vacuum

Pump. The ACCESSORY Button on the display will illuminate while vacuuming. The

appliance will stop automatically and “BEEP” when the seal process is complete.

8. Gently remove the accessory hose from both the canister and the Vacuum

Sealer. Wait at least 20 seconds before vacuuming another canister to avoid

overheating the unit. Be careful not to turn the knob/dial of the canister to the open

position.

9. To test vacuum, gently tug on the canister lid. The lid should not move.

10. To release the vacuum and open the canister, turn the knob/dial on the

canister to the open position.

11. Press the ON/OFF Button on the Control Panel to turn the Vacuum Sealer

“OFF”.

12. Disconnect the Vacuum Sealer from the power supply.

FIGURE 13

Accessory

Port

FIGURE 14

Accessory Hose

Sold Separately

Accessory Canister

Sold Separately

FIGURE 12

Control Panel

12

ENGLISH INSTRUCTIONS

VACUUM SEALER CANISTERS (SOLD SEPARATELY)

13

ENGLISH INSTRUCTIONS

MARINATING WITH CANISTERS (SOLD SEPARATELY)

Vacuum canisters may be used with

the Vacuum Sealer (Sold Separately).

Vacuum canisters come with their own

hose.

1. Attach the Vacuum Sealer to the

power supply.

2. Press the ON/OFF Button (FIGURE

15) on the Control Panel to turn the

Vacuum Sealer “ON”. The ON/OFF

Button on the display will illuminate and

the Internal Cooling Fan will run.

3. Insert one end of the accessory hose into the Accessory Port on the Vacuum

Sealer.

4. Insert the other end of the accessory hose into the port on the lid of the

canister.

5. Fill the canister with the product to be marinated.

6. Turn the knob/dial on the canister to the seal position.

7. The MARINATE Button (FIGURE 15) has two settings:

10-MINUTE MARINATE PROCESS: Press the MARINATE Button once.

There are a series of seven lights on the bottom right corner of the Control

Panel (FIGURE 15) that indicate the VACUUM PROGRESS. Three lights in

the VACUUM PROGRESS bar will illuminate. This will engage the 10 Minute

Marinate Process.

a. Press the START Button to begin the marinating process.

b. The Vacuum Sealer will begin a process of vacuum and rest. The vacuum

will start for about 25 seconds, followed by a brief 3 ½ minute rest period.

The unit will go through a cycle of (3) 3 ½ minute rests and (3) 7 second

vacuum periods.

20-MINUTE MARINATE PROCESS: For deeper marinade penetration, use the

20-Minute Marinate Process. Press the MARINATE Button twice. There are a

series of seven lights on the bottom right corner of the Control Panel (FIGURE 15)

that indicate the VACUUM PROGRESS. Six lights in the VACUUM PROGRESS

bar will illuminate. This will engage the 20 Minute Marinate Process.

a. Press the START Button to begin the marinating process.

b. The Vacuum Sealer will begin a process of vacuum and rest. The vacuum

will start for about 25 seconds, followed by a brief 6 ½ minute rest period.

The unit will go through a cycle of (2) 6 ½ minute rests and (2) 7 second

vacuum periods. The Vacuum Sealer will nish with (1) 3 minute rest

period and a 7 second vacuum period.

8. To test vacuum, gently tug on the canister lid. The lid should not move.

9. To release the vacuum and open the canister, turn the knob/dial on the canister

to the open position.

10. Press the ON/OFF Button on the Control Panel to turn the Vacuum Sealer

“OFF”.

11. Disconnect the Vacuum Sealer from the power supply.

FIGURE 15

Control Panel

Some parts of the Vacuum Sealer

may need replacing after repeated

use. A Maintenance Kit (Sold

Separately) (Figure 16) may be

necessary for the Vacuum Sealer to

properly function. NOTE: Remove

the inner foam oval from all of the

foam Chamber Seals. The foam oval

can be discarded, only the outer foam ring

is needed (Figure 16a).

REPLACING THE VACUUM

CHAMBER SEAL:

1. Press the ON/OFF Button on the Control

Panel to turn the Vacuum Sealer “OFF”.

2. Disconnect the Vacuum Sealer from the power

supply.

3. Make sure the Vacuum Sealer is completely cool.

4. Press both of the Lid Release Buttons on each side

of the Vacuum Sealer to release the lid lock, then lift the

Vacuum Lid to open.

5. Remove the Vacuum

Chamber Seal (NOTE:

The Vacuum Chamber

Seal DOES NOT have

an adhesive backing.)

(FIGURE 17) from the

groove around the

Vacuum Chamber on

the base of the Vacuum

Sealer.

6. Position a new

Vacuum Chamber Seal

into the groove around

the Vacuum Chamber on

the base of the Vacuum

Sealer.

7. Work the Vacuum

Chamber Seal into the

groove until the seal is

completely in place.

SERVICE INSTRUCTIONS

FIGURE 16

FIGURE 17

WARNING! Before cleaning, assembling or disassembling the

appliance, make sure the appliance is OFF and the PLUG IS REMOVED

FROM THE OUTLET/POWER SOURCE!

Seal Bar

Heating

Element/

Seal Bar

Tape

Vacuum

Chamber

Seal

Vacuum

Chamber

FIGURE 16A

Discard

foam

ovals

Keep

Chamber

Seals

Vacuum Sealer

Maintenance Kit

14

ENGLISH INSTRUCTIONS

SERVICE INSTRUCTIONS

Discard

foam

ovals

15

ENGLISH INSTRUCTIONS

REPLACING THE VACUUM

CHAMBER LID SEAL:

1. Press the ON/OFF Button on the

Control Panel to turn the Vacuum Sealer

“OFF”.

2. Disconnect the Vacuum Sealer from

the power supply.

3. Make sure the Vacuum Sealer is

completely cool.

4. Press both of the Lid Release

Buttons on each side of the Vacuum

Sealer to release the lid lock, then lift

the Vacuum Lid to open.

5. Remove the Vacuum Chamber Lid

Seal from the groove in the Plastic Lid

Base (FIGURE 18).

NOTE: The Vacuum Chamber Lid

Seal has an adhesive backing-if the

adhesive does not remove cleanly from

the plastic, use a gentle, household

adhesive remover. Make sure the

surface is dry and oil free before

replacing with the new Vacuum

Chamber Lid Seal.

6. Peel off the backing from the

Vacuum Chamber Lid Seal. Position

the new Vacuum Chamber Lid Seal into

the groove in the Plastic Lid Base.

7. Work the Vacuum Chamber Lid Seal into the groove with your ngers until

the seal is completely in place and hold for 30 seconds. Wait for 30 minutes

before using.

REPLACING THE LID ASSEMBLY:

1. Press the ON/OFF Button on the Control Panel to turn the Vacuum Sealer

“OFF”.

2. Disconnect the Vacuum Sealer from the power supply.

3. Make sure the Vacuum Sealer is completely cool.

4. Press both of the Lid Release Buttons on each side of the Vacuum Sealer

to release the lid lock, then lift the Vacuum Lid to open.

5. Using a Phillips-head screwdriver, remove the 4 Lid Screws in the Plastic

Lid Base (FIGURE 19).

NOTE: Short, narrow diameter or angled screwdrivers work best for removing

the screws.

FIGURE 18

Vacuum

Chamber

Lid Seal

Plastic Lid Base

Lid Screws

FIGURE 19

16

ENGLISH INSTRUCTIONS

REPLACING THE SEAL BAR TAPE:

1. Press the ON/OFF Button on the

Control Panel to turn the Vacuum Sealer

“OFF”.

2. Disconnect the Vacuum Sealer from

the power supply.

3. Make sure the Vacuum Sealer is

completely cool.

4. Pick at either end of the Seal Bar Tape

covering the Seal Bar Heating Element

until it lifts slightly (FIGURE 21). Grasp

the loose end and slowly pull

the Seal Bar Tape back over itself until

fully removed.

5. Remove the backing from a new strip of Seal Bar Tape. Be careful not to allow the

Seal Bar Tape to contact anything including itself while the adhesive side is exposed.

6. Hold one end of the Seal Bar Tape in each hand. Stick the left end of the Seal Bar

Tape to the at area on the Base just left of the Seal Bar Heating Element. Apply the

Seal Bar Tape from left to right over the Seal Bar Heating Element. Make sure there

are no wrinkles or folds in the Seal Bar Tape once applied. The Seal Bar Tape should

fully cover the Seal Bar Heating Element.

FIGURE 21

Seal Bar Tape

Seal Bar Heating

Element

6. Remove the Plastic Lid Base,

2 Release Buttons and the 2

Release Springs from the Stainless

Steel Lid.

7. To install the new Lid Assembly,

turn the Plastic Lid Base upside

down with the Vacuum Chamber

Lid Seal positioned towards the

front of the Vacuum Sealer and the

Seal Bar Insulator facing you.

8. Place the 2 Release Buttons into

the slots (FIGURE 20). Insert the 2

Release Springs into the backs of

the Release Buttons.

9. With the Vacuum Chamber Lid

Seal positioned towards the front

of the Vacuum Sealer and the Seal

Bar Insulator facing you, carefully

position the Plastic Lid Base

Assembly back onto the Stainless

Steel Lid so that the 4 screw holes in the Plastic Lid Base line up with the 4 screw

posts on the Stainless Steel Lid.

10. Use one hand to hold the Plastic Lid Base and the other to insert and turn

the 4 Lid Screws. HINT: It may work better to tilt the Vacuum Sealer on its side

when installing the Lid Screws.

11.When all 4 Lid Screws are installed, the Plastic Lid Base should be ush to the

Stainless Steel Lid. If it is not, then the Lid Screws may be improperly installed

(i.e. crooked or not tight enough).

Release Button

FIGURE 20

Release Spring

Plastic Lid Base

Stainless Steel Lid

Seal Bar Insulator

Screw

Posts

17

ENGLISH INSTRUCTIONS

PREPARING VAC BAGS FROM A ROLL

1. Attach the Vacuum Sealer to the power supply.

2. Press the ON/OFF Button on the Control Panel to turn the Vacuum Sealer

“ON”. The ON/OFF Button on the display will illuminate and the Internal Cooling

Fan will run.

3. Press both of the Lid Release Buttons on each side of the Vacuum Sealer to

release the lid lock, then lift the Vacuum Lid to open.

4. Cut the vacuum bag to the length you want from a roll.

5. Place one open end of the bag onto the Vacuum Chamber Seal and slightly

into the Vacuum Chamber. The Vacuum Post cannot be blocked or covered by

the bag. Make sure there are no wrinkles or creases in the bag in the sealing

area.

6. Push down and close the Vacuum Lid and lock into place. The open end of

the bag should be sandwiched between the Seal Bar Insulator and the Seal Bar

Heating Element/Seal Bar Tape.

7. Press the SEAL Button, this will engage the Vacuum Pump and Seal Bar

Heating Element and seal the vacuum bag. The SEAL Button on the display will

illuminate while sealing. The appliance will stop automatically and “BEEP” when

the seal process is complete.

8. DO NOT try to open the Vacuum Lid before the vacuum has released or unit

damage may occur. Press both of the Lid Release Buttons on each side of the

Vacuum Sealer to release the lid lock, then lift the Vacuum Lid to open.

9. Remove the newly sealed bag. Wait at least 20 seconds before sealing another

bag to avoid overheating the unit.

10. Press the ON/OFF Button on the Control Panel to turn the Vacuum Sealer

“OFF”.

11. Disconnect the Vacuum Sealer from the power supply.

18

ENGLISH INSTRUCTIONS

. IMPORTANT NOTE: Vacuum packaging is NOT a substitute for refrigeration.

Vacuum packed perishable foods still require refrigeration.

. NEVER thaw frozen foods at room temperature. Thaw frozen foods in a

refrigerator or microwave oven.

. In general, the colder the temperature at which foods are stored, the longer the

shelf life.

. Handle vacuum sealer bags with care. Avoid damaging them. A damaged bag

will not hold a seal.

. Only use information in the following chart as a guideline! Refer to the “Vacuum

Packaging Guidelines” and “Food Safety” sections of this manual. Actual storage

life spans may vary. Check all food for spoilage before use.

STORAGE LIFESPAN GUIDELINES

FOOD STORAGE NORMAL VACUUM

TYPE LOCATION LIFE PACKED

LIFE

LARGE CUTS OF MEAT Freezer 6 months 2-3 years

GROUND MEAT Freezer 4 months 1 year

FISH Freezer 6 months 2 years

For best results, freeze meats & sh for 1-2 hours before vacuum packing to help prevent moisture

and juices from interfering with the seal of the vacuum bag.

COFFEE BEANS Room temperature 4 weeks 16 months

COFFEE BEANS Freezer 6-9 months 2-3 years

FLOUR, RICE, SUGAR Room Temperature 6 months 1-2 years

For best results, powder or grainy substances should be kept in their original container or bag, then placed in a

vacuum bag for sealing to prevent interfering with the seal of the vacuum bag.

BERRIES strawberries, raspberries, blackberries Refrigerator 1-3 days 1 week

BERRIES cranberries, huckleberries, blueberries Refrigerator 3-6 days 2 weeks

To prevent berries from being crushed by the vacuum sealer, it is best to freeze item before packing. Spread the berries out on a

cookie sheet to allow them to freeze individually. Berries frozen in a large block will be difcult to vacuum seal due to the

many small air pockets that would form between the berries.

CHEESE Refrigerator 1-2 weeks 4-8 months

If vacuum packed cheese is used often, make sure the vacuum bag is long enough to allow for repeated sealing. For shredded

cheese, place a paper towel inside the vacuum bag, on top of the cheese to prevent the cheese from being

sucked into the Vacuum Sealer or interfering with the sealing of the bag.

COOKIES, CRACKERS, BREADS with periodical opening Room Temperature 1-2 weeks 3-6 weeks

Freeze soft airy foods for 1-2 hours prior vacuum packing, to retain shape & texture.

PASTA, GRAINS, DRIED BEANS Room Temperature 6 months 1-1/2 years

NUTS Room Temperature 6 months 2 years

Dried foods with sharp edges should be wrapped in a paper towel or other matter to prevent the sharp edges from puncturing the vacuum bag.

LETTUCE Refrigerator 3-6 days 2 weeks

Wash & thoroughly dry leafy vegetables before vacuum packaging.

VEGETABLES Freezer 8 months 2 1/2 years

To maximize the taste of vegetables, blanch them before vacuum packaging. Blanching cooks the vegetables very briey, sealing

in the avor, color and texture, leaving the vegetables cooked but still crisp. Vegetables can be blanched in boiling water in the microwave,

most vegetables only require 2-3 minutes (corn on the cob requires 6-11 minutes). Then immerse the vegetables in cold water to

stop the cooking process. Dry the vegetables, then vacuum pack.

Table adapted from Dr. G.K.York, Dept. of Food Science & Tech, U of California, Davis.

19

ENGLISH INSTRUCTIONS

STORAGE LIFESPAN GUIDELINES

Powdery Items: When vacuum sealing powdery items, like our, it is best to keep

them in their original packaging before putting them into the vacuum bags.

Sharp or Pointed Items: When vacuum sealing sharp or pointy items, it is best

to cushion the edges so they do not puncture the bag during the vacuum process.

YEAST & BACTERIA

For best results in extending the life of foods, it is important to vacuum package

foods that are fresh. Once food has begun to deteriorate, vacuum packaging may

only slow the deterioration process. Vacuum sealing cannot completely prevent

the growth of mold. Other disease causing microorganisms can still grow in low

oxygen environments and may require further measures to be eliminated.

Yeast: The development of yeast can be slowed by refrigeration and completely

stopped by freezing food at 0

o

F (-18

o

C). Yeast causes fermentation, which will give

food an identiable smell.

Bacteria: Freezing cannot eliminate bacteria, but their growth can be stopped.

The growth of bacteria can be easily identied by an offensive odor and sometimes

a slimy texture. Some bacteria, like the one that causes botulism, can grow in low

oxygen environments and cannot be detected by smell, taste or color. Botulism is

very rare, but dangerous. Be sure that all foods are stored and cooked properly

before eating.

COOKING & HEATING

.

Before microwaving vacuum-packed foods, puncture or open the bag to allow

hot airto escape while heating.

.

Vacuum-packed foods can be thawed or cooked in boiling water.

.

Vacuum-packed perishable foods like meats, vegetables and cheeses must

be refrigerated (at or below 34

o

F (1.1

o

C)) or frozen, especially acid-free or

low-acid foods.

This is important because although vacuum packaging removes most air from

the bag, bacteria like Clostridium Botulinum, which produces a toxin that causes

the illness botulism, is anaerobic and grows in the absence of oxygen. Refrigeration

and freezing slow the growth of bacteria. It is also important to maintain a clean

working area to reduce the likelihood of packaging harmful bacteria with the food.

VACUUM PACKAGING GUIDELINES

There are basic rules to follow when handling food.

They are COOK, SEPARATE, CLEAN, and CHILL.

COOK

It’s crucial to cook food to a safe internal temperature to destroy bacteria that is present.

The safety of hamburgers and other foods made with ground meat has been receiving a lot

of attention lately, and with good reason. When meat is ground, the bacteria present on the

surface is mixed throughout the ground mixture. If this ground meat is not cooked to at least

160

o

F to 165

o

F (71

o

C to 74

o

C), bacteria will not be destroyed and there’s a good chance you

will get sick.

Solid pieces of meat like steaks and chops don’t have dangerous bacteria like E. coli on the

inside, so they can be served more rare. Still, any beef cut should be cooked to an internal

temperature of at least 145

o

F (63

o

C) (medium rare). The safe temperature for poultry is 165

o

F

(75

o

C) and solid cuts of pork should be cooked to 145

o

F (63

o

C).

SEPARATE

Foods that will be eaten uncooked and foods that will be cooked before eating MUST

ALWAYS be separated. Cross-contamination occurs when raw meats or eggs come in

contact with foods that will be eaten uncooked. This is a major source of food poisoning.

Always double-wrap raw meats and place them on the lowest shelf in the refrigerator so

there is no way juices can drip onto fresh produce. Then use the raw meats within 1-2 days

of purchase, or freeze for longer storage. Defrost frozen meats in the refrigerator, not on the

counter.

When grilling or cooking raw meats or sh, make sure to place the cooked meat on a clean

platter. Don’t use the same platter you used to carry the food out to the grill. Wash the utensils

used in grilling after the food is turned for the last time on the grill, as well as spatulas and

spoons used for stir-frying or turning meat as it cooks.

Make sure to wash your hands after handling raw meats or raw eggs. Washing hands with

soap and water, or using a pre-moistened antibacterial towelette is absolutely necessary after

you have touched raw meat or raw eggs. Not washing hands and surfaces while cooking is a

major cause of cross-contamination.

CLEAN

Wash your hands and work surfaces frequently when you are cooking. Washing with soap

and warm water for at least 15 seconds, then dry with a paper towel.

CHILL

Chilling food is very important. The danger zone where bacteria multiply is between 40

o

F and

140

o

F (4

o

C and 6

o

C). Your refrigerator should be set to 40

o

F (4

o

C) or below; your freezer should

be 0

o

F (-17

o

C) or below. Simple rule: serve hot foods hot, cold foods cold. Use chang dishes

or hot plates to keep food hot while serving. Use ice water baths to keep cold foods cold. Never

let any food sit at room temperature for more than 2 hours - 1 hour if the ambient temperature

is 90

o

F (32

o

C) or above. When packing for a picnic, make sure the foods are already chilled

when they go into the insulated hamper. The hamper won’t chill food - it just keeps food cold

when properly packed with ice. Hot cooked foods should be placed in shallow containers and

immediately refrigerated so they cool rapidly. Make sure to cover foods after they are cool.

NOTE: Special considerations must be made when using venison or other wild game, since it

can become heavily contaminated during eld dressing. Venison is often held at temperatures

that could potentially allow bacteria to grow, such as when it is being transported. Refer to

the USDA Meat and Poultry Department for further questions or information on meat and

food safety.

FOOD SAFETY

20

ENGLISH INSTRUCTIONS

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