• Do not overfill the bags; leave enough space around the valve.
• Clean and straighten the zipper end of the bag before sealing. Make sure nothing is left on the zipper area of the bag, no wrinkle or creases should appear, foreign objects or creased bags may cause difficulty in sealing tightly.
• Do not vacuum package objects with sharp points like fish bones and hard shells. Sharp points may penetrate and tear the bag. Cover sharp points with paper towel.
• Let the vacuum sealer rest for 1 minute, before using again.
• During bag vacuum packaging process, small amounts of liquids, crumbs or food particles can be inadvertently pulled into vacuum valve 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. You can also place a coffee filter or paper towel inside before vacuum packaging.
• Pre-freeze fruits and blanch vegetables before vacuum packing for best results.
• 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.
• Do not leave too much air inside the bag. Press the bag to allow extra air to escape from the bag before vacuuming it. Too much air inside the bag increases the vacuum pump loading and may cause the motor insufficient power to draw away all the air inside the bag!
• NOTE: To avoid possible illness, do not reuse bag after storing raw meats, fish or greasy foods.