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Seal only
The appliance does not have a program for sealing bags only, but when required, it can be achieved in
the following way:
1. Press "Seal" button, and adjust seal time with
next operation.)
2. Press "Smart Vac" or "Customized Vac".
3. Place the bag in the chamber and put one end over the Sealing bar. Keep the bag end clean and free
of liquid and debris.
4. Close the lid and press it slightly, and the appliance will start to work.
5. When you hear a beep, press "Seal" to seal the bag.
Using the "Marinate" function
1. Press "Marinate" to enter marinate mode, then adjust marinate time with
2. Place the food and marinade in a vacuum bag or an uncovered container into the vacuum chamber.
3. Close the lid and press it slightly, and the machine will start to work.
4. When the marinate time counts down to 0, the machine will beep 3 times to remind the operation is
done.
5. Open the lid to remove the marinated items.
Note: To ensure there is no air leaking from the lid, always hold down the lid tight on top of
the chamber a few seconds when starting the machine.
Tips on vacuuming/sealing
•
Always expel extra air out of bags before closing the lid and starting the vacuum pump.
•
Always place the open end of the bag flat and straight on the sealing bar. Do not overlap or wrinkle.
•
Large and empty bag needs longer vacuum pumping time.
•
Increase the vacuum pumping time for a tighter package.
•
Fresh Fruit and vegetables are still alive and can breath, thus are not recommended to pack under
vacuum. Vacuum pressure will squeeze and harm them.
•
NOT ALL foods are suitable for vacuum sealing. Avoid vacuum-sealing garlic or fungi like mushrooms,
as these foods can undergo dangerous chemical reactions when air is removed, posing health risks if
consumed.
•
For best marinating effects, repeat the vacuum pumping 2 or 3 times.
•
Always check the melt sealing line to ensure it is clear, flat and evenly melted. Add one or two more
seconds if needed.
•
Add one or two more seconds in winter time and cold days for better sealing result.
•
Keep the open end of the bag clean and dry. Add two more seconds if the open end of the bag is
wet.
•
The appliance reaches a very high vacuum pressure during automatic "Smart Vac" process. To avoid
delicate contents are crushed by the high pressure, keep an eye on the vacuum gauge and if needed
press the "Seal" key to interrupt the process before the set time expires. In such case, the appliance
turns off pumping and switches to sealing directly.
•
Before vacuum-sealing vegetables, blanching is necessary to halt enzymatic activity. Blanch vegetables
by briefly boiling them in water or microwaving them until cooked. Next, cool the vegetables in cold
water and pat dry with kitchen paper towels before vacuum sealing. Cruciferous vegetables (such as
broccoli, sprouts, cabbage, cauliflower, kale, and radishes) naturally release gases during storage, so
after vacuum packaged they must be stored in the refrigerator.
Attention: To avoid illness, do not reuse bags having stored raw meats, raw fish or greasy
foods. Do not reuse bags that have been microwaved or boiled.
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2024/8/7 19:14:12
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