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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 bag. Unfold top of bag.
1
Pour cooled liquids or moist food
into freezer-safe containers and
freeze.
OR
3
Add food to heat-seal bag.
OR
1
If prefreezing is not practical, dry
moist foods with a paper towel
before vacuum-sealing.
4
Wipe and dry top 2-inch interior
surfaces of the bag with another
paper towel. Unfold top of bag
after filling. Plug into outlet.
NOTE: If liquid is drawn into the
vacuum port, the unit will no longer
work.
2
Fold over 1 1/2 inch 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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