• Do not overfill the bags; leave enough space at the open end of the bag so that the bag can be placed on the vacuum chamber more positively.
• Do not wet the open end of the bag. Wet bags may be difficult to melt and seal tightly.
• Clean and straighten the open end of the bag before sealing. Make sure nothing is left on the open area of the bag, no wrinkle or creases should appear on the open panel, foreign objects or creased bags may cause difficulty to seal tightly.
• Do not vacuum package objects with sharp points like fish bones and hard shells. Sharp points may penetrate and tear the bag.
• Let the vacuum sealer rest for 2 minutes, after each sealing or vacuum sealing.
• During bag vacuum packaging process, small amounts of liquids, crumbs or food particles can be inadvertently pulled into vacuum chamber clogging the pump and damaging your appliance. To avoid this; freeze moist and juicy foods first before sealing bags or place a folded paper towel near the inside top of the bag. For powdery or fine-grained foods, avoid overfilling bags.
• Pre-freeze fruits and blanch vegetables before vacuum packing for best results.
• Liquids need to be cooled before vacuum packing. Hot liquids will bubble up and over the top of the bag or jar when vacuum packed.
Note: A jar attachment is necessary for sealing jars.
• Store perishable foods in the freezer or refrigerator. Vacuum packing extends the shelf life of foods, but does not preserve them.
• Pantry items such as flour, rice, mixes for cakes and pancakes, all stay fresher longer when vacuum packed. Nuts and condiments maintain their flavor while rancidity is kept out.
• Keep camping supplies such as matches, first aid kits and clothing, clean and dry. Keep flares for auto emergencies ready. Keep silver and collectibles untarnished.
• Fill a bag about 2/3 full with water, seal the end (don’t vacuum). Freeze the bag and use for ice in the cooler, or ice packs for sports injuries.