Weston Realtre Harvest Guar Sport Sealer - Manual (Page 9)

1. ALWAYS allow the sealing bar to cool for approximately 20 seconds between bags.
Leave the Vacuum Lid OPEN between uses, this allows the Heating Element to cool
more quickly between bags.
2. To open the Vacuum Lid, press down on the corners of the Vacuum Lid to unlock
the Lid Closure Tabs then lift the Vacuum Lid.
3. Place one end of the bag slightly into the Vacuum Chamber, leaving about 2” (5 cm)
of the empty part of the bag beyond the inside edge of the Seal Bar Insulator.
4. Be sure not to cover the Vacuum Ports with the bag. Covering the Vacuum Ports
prevents the proper vacuuming of air from the bag.
5. Close the Vacuum Lid and press down while pushing in on the two Lid Closure Tabs
to lock the machine.
6. Press the Start Button engaging the Vacuum Pump (the Vacuum Pump must be on for
the Seal Bar to heat up).
7. Press the Seal Button immediately after the Vacuum Pump starts.
8. Remove the bag and inspect the seal. The seal should appear smooth and
consistent all the way across the bag. The seal SHOULD NOT melt through the bag at
any point. Be sure there are no creases or wrinkles that may allow air to leak into the
bag. A properly sealed bag will not pull apart, the bag must be cut open.
NOTE: Do not form side seals on the bags, the sides are already sealed.
INITIAL TESTING OF THE BAG SEAL
WARNING!
Before cleaning, assembling or disassembling the
Vacuum Sealer, make sure the Vacuum Sealer is OFF and the PLUG IS
REMOVED FROM THE OUTLET/POWER SOURCE!
NOTE: The Vacuum Sealer is ONLY intended to be used with VACUUM BAGS. For
best results, only use the recommended vacuum bags with an embossed or mesh lining.
DO NOT USE HOUSEHOLD BAGS! Any other uses of the Vacuum Sealer, other
than the uses described in this booklet, could potentially damage the appliance and void
the warranty!
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Very Moist Foods: It is best to freeze very moist food items, like fish, before vacuum
sealing them. The excessive moisture can interfere with the Sealing Bar’s ability to
completely fuse the layers of the bag together.
Powdery Items: When vacuum sealing powdery items, like flour, it is best to keep
them in their original packaging before putting them into the vacuum bags. The fine
powder may get sucked into the Vacuum Pump and cause enough damage to shorten
the life of your Vacuum Sealer. Powdery items may also interfere with the bag sealing
function.
Sharp or Pointed Items: When vacuum sealing sharp or pointy items, it is best to
cushion the edges so they do not puncture the bag during the vacuum process.
YEAST & BACTERIA
For best results in extending the life of foods, it is important to vacuum package foods
that are fresh. Once food has begun to deteriorate, vacuum packaging may only slow
the deterioration process. Vacuum sealing cannot completely prevent the growth of
mold. Other disease causing microorganisms can still grow in low oxygen environments
and may require further measures to be eliminated.
Yeast: The development of yeast can be slowed by refrigeration and completely
stopped by freezing food at 0 o F (-18 o C). Yeast causes fermentation, which will give food
an identifiable smell.
Bacteria: Freezing cannot eliminate bacteria, but their growth can be stopped. The
growth of bacteria can be easily identified by an offensive odor and sometimes a slimy
texture. Some bacteria, like the one that causes botulism, can grow in low oxygen
environments and cannot be detected by smell, taste or color. Botulism is very rare, but
dangerous. Be sure that all foods are stored and cooked properly before eating.
COOKING & HEATING .
Before microwaving vacuum-packed foods, puncture or open the bag to allow hot air
to escape while heating.
.
Vacuum-packed foods can be thawed or cooked in boiling water.
.
Vacuum-packed perishable foods like meats, vegetables and cheeses must
be refrigerated (at or below 34 o F (1.1 o C)) or frozen, especially acid-free or low-acid foods.
This is important because although vacuum packaging removes most air from
the bag, bacteria like Clostridium Botulinum, which produces a toxin that causes
the illness botulism, is anaerobic and grows in the absence of oxygen. Refrigeration
and freezing slow the growth of bacteria. It is also important to maintain a clean
working area to reduce the likelihood of packaging harmful bacteria with the food.
VACUUM PACKAGING GUIDELINES
CAUTION! It is important to follow the “Food Safety” guidelines outlined in this
manual. For the most up to date instruction visit the USDA website.