General Tips - FoodSaver V3840 Guide De Référence

Tips for Successful Vacuum Sealing

General Tips

Tips for Successful Vacuum Sealing
1. Vacuum sealing is NOT a substitute for the heat process
of canning. Perishables still need to be refrigerated or
frozen.
2. For best results, use FoodSaver brand Bags, Canisters,
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Containers and Accessories.
3. During the vacuum sealing process, small amounts of
liquids, crumbs or food particles can be pulled inad-
vertently into the Drip Tray (O), clogging the pump and
damaging your appliance.
To prevent this, follow these tips:
a. For moist and juicy foods: Freeze first and avoid
overfilling bags. You can also place a folded paper
towel inside top of bag, and below the seal area,
before vacuum sealing.
b. For soups, sauces and liquids: Freeze first and avoid
overfilling bags. Or, use a canister or container in
refrigerator.
c. For powdery or fine-grained foods: Avoid overfilling
bags or use a canister or container. You can also place
a coffee filter or paper towel inside before vacuum
packaging.
d. Empty the Drip Tray (N) after each use.
4. To avoid overfilling, always leave at least 8 cm (3 inches)
of bag material between the bag contents and the top
the of bag. Then leave at least one additional inch of bag
material for each time you plan to reuse the bag.
5. Do not create your own side seams for a FoodSaver
brand Bag. Our bags are manufactured with a special
side seam, which is sealed all the way to the outer edge.
6. To prevent wrinkles in a seal when vacuum sealing bulky
items, gently stretch bag flat while inserting into the
vacuum channel and hold until the pump begins.
7. If you are unsure whether your bag was sealed properly,
simply reseal the bag.
Tips on Removing Air from a Bag
Avoid wrinkles when inserting the bag into the
Vacuum Channel (E).
Wrinkles in the seal may cause a leakage and allow air
to return into the bag. To eliminate any wrinkles while
inserting the bag into the vacuum channel (E), hold the
bag with two hands gently stretching the bag flat until
the vacuum pump begins. If you find wrinkles after seal-
ing the bag, simply cut the bag open and vacuum seal
again.
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8. When you are vacuum sealing items with sharp edges
(dry spaghetti, silverware, etc.), protect the bag from
punctures by wrapping item in soft cushioning material,
such as a paper towel. You may want to use a canister or
container instead of a bag.
9. When using accessories, remember to leave 2.5 cm
(1-inch) of space at top of canister or container.
10. Pre-freeze fruits and blanch vegetables before vacuum
sealing for best results. Refer to the Guidelines in the
Vacuum Packaging section for more information.
11. If the appliance does not function, or the Seal button
(C) flashes to signal an error:
a. Check the power cord to see if it is firmly plugged
into an electrical outlet.
b. Examine the power cord for any damages.
c. See if the electrical outlet is working by plugging in
another appliance.
d. Check to be certain that the Upper Bag Detection
Tray (O) is properly inserted.
e. Make sure the bag is placed correctly inside the
Vacuum Channel (E). (See How to Vacuum Seal with
FoodSaver Vacuum Sealing Bags)
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f. Check to ensure the Release Buttons ( J) are properly
latched.
g. Check the Foam Gasket (L) around the Drip Tray
to make sure it is free from food material and is
properly inserted into the gasket channel.
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h. Check the Upper Gasket (P) around the Upper Bag
Detection Tray (O) to be sure it is free from food
material.
i. If overheated, allow the appliance to cool for 20
minutes.
j. For more usage tips visit our website at
www.foodsavereurope.com.
If motor runs for more than 30 seconds without
stopping, consider the following:
If you are vacuum sealing with a bag, make sure the
bag is properly sealed (See "How to Make a Bag From
a Roll"). Check the foam gasket around the Drip Tray to
make sure it is free from food material and is properly
inserted into the gasket channel.
If vacuum sealing with an accessory, check the
Accessory Hose connections to ensure a tight fit.
Tips for Successful Vacuum Sealing
Tips on Sealing a Bag
When making a bag from a roll:
Press the Seal Button (C) before placing the bag material
into the Vacuum Channel (E). Once the bag is inserted the
Seal process will begin immediately.
Note: If you forget to press the Seal Button (C) before
inserting the bag into the Vacuum Channel (E), the vacuum
pump will turn on. This is not a problem, simply press the
Seal Button to prevent the pump from running
continuously,and the sealing process will begin.
Tips on Vacuum Sealing with Accessories
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How to prepare FoodSaver Accessories for
Vacuum packaging
Accessories include FoodSavor Vacuum Packaging
Canisters, Containers and Bottle Stoppers.
1. Always leave at least 2.5 cm (1 inch) of space between
the contents and the rim.
2. Wipe rim of canister, container or bottle to ensure it is
clean and dry.
The marinating function can only be used with the "FoodSaver
Marinator Accessory". This feature will not work with bags or rolls
Your FoodSaver ® Vacuum Sealing System has a special
Quick Marinate Cycle which will last about ten minutes.
The vacuum motor will "hold" the vacuum for several
minutes then release the vacuum allowing the food to
"rest" for 30 seconds. This process will then repeat
two more times. This "Pulsing" action of "vacuuming
and resting" will allow for quicker marinating.
The FoodSaver Quick Marinator Canister is the perfect
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FoodSaver ® Accessory for marinating foods. Foods will
marinate in minutes when vacuum sealed because the
vacuum process opens the pores of the food and absorbs
the marinade more quickly.
Important Note:
Use the FoodSaver ® Quick Marinating
Canister with clear lid and large white knob. During
the Quick Marinate Cycle, make sure the knob on the
accessory lid is set to OPEN. Do not set the knob to
Vacuum. The Vacuum position on the knob will allow
the Quick Marinating Canister to be used for extending
vacuum storage.
1. Prepare enough of your favourite marinade to fully
cover food inside a marinating canister. Always leave
at least 2.5 cm (1-inch) of space between the contents
and the top of the rim.
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(continued)
How to Prevent moisture or liquid from being pulled into
the Drip Tray (N) or getting trapped in the seal:
Either pre-freeze moist food such as raw meat for 1-2
hours before vacuum sealing, or place a folded paper towel
between food and the end of the bag to absorb excess
liquid. Be sure to leave at least 8 cm (3 inches) between the
paper towel and the end of the bag so that the bag seals
properly with the paper towel inside and not positioned in
the seal area.
Make sure appliance has time to cool down.
Wait at least 20 seconds between seals. Under very
heavy usage, the appliance will stop operating to prevent
overheating. If it does, wait 20 minutes to allow the
appliance to cool down.
3. Place lid on canister or container, or place stopper in
bottle.
4. For accessories with a large knob on lid, turn knob
to Vacuum. Vacuum package using the instructions
below. When the vacuum process is complete, turn the
knob to Closed before removing the Accessory Hose.
5. For Accessories without a large knob on the lid,
vacuum package using instructions below.
2. Make sure the rubber gasket underneath the lids as
well as the rim of the marinating canister is free from
food materials.
3. Make sure the Accessory Hose is securely inserted into
the port on the FoodSaver Quick Marinator lid.
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4. Make sure the knob on the accessory lid is set to
OPEN.
5. Make sure lid is firmly attached to marinator base.
6. Press the Marinate button on the control panel.
7. Your FoodSaver Vacuum Sealing System will now
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begin the Quick Marinate Cycle. The Marinate Indicator
Light will flash to indicate the marinating process has
begun.
8. During the initial vacuum cycle the Marinate Mode
Indicator will illuminate. While Marinating, the Vacuum
Progress Display will blink during the Vacuum Hold or
Rest Cycle.
9. After completing the marinating cycle you may now
cook or refrigerate your marinated food.
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