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How to Vacuum-Seal Moist Foods
PREFREEZING: For best results
and to prevent accidental entry
of fluids into the Vacuum Sealer,
it is best to prefreeze meats,
delicate fruits, and baked foods
before vacuum-sealing. Prefreeze
casseroles, sauces, and soups
in plastic containers before
vacuum-sealing.
3. Invert freezer container to
remove frozen food. Place frozen
food in Heat-Seal Vacuum Bag.
Unfold top of bag.
10
1. Pour cooled liquids or moist
food into freezer-safe containers
and freeze.
OR
3. Add food to Heat-Seal Vacuum
Bag.
OR
1. If prefreezing is not practical, dry
moist foods with a paper towel
before vacuum-sealing.
4. Wipe and dry top 2" (5 cm)
interior surfaces of the bag with
another paper towel. Unfold
top of bag after filling. Plug into
outlet.
NOTICE: If liquid is drawn
into the Vacuum Ports, the
unit will no longer work.
2. Fold over 1 1/2" (3.8 cm) of
the top edge of bag to prevent
moisture transfer from food to
top surfaces of bag.
5. Center open edge within the
Vacuum Chamber. Ensure
entire edge of bag is inside the
chamber and bag is flat with no
folds or wrinkles.
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