Weston Pro 2300 Vacuum Sealers - Manual (Page 4)

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WARNING!
1. ALWAYS DISCONNECT Vacuum Sealer
from power source before servicing, changing
accessories or cleaning the unit.
2. Plug the Vacuum Sealer into a standard 120
Volt, 60 Hz wall outlet. Avoid using extension
cords.
3. DO NOT USE the Vacuum Sealer if the
Power Cord, Plug or any other parts are
damaged. If the Power Cord or the Vacuum
Sealer is damaged, call Customer Service. DO
NOT ATTEMPT TO REPLACE THE CORD.
Be sure to not allow the Power Cord to drape
into your work area. Check that all parts are
operating properly, and perform the intended
functions. Check for any other conditions that
may affect the operation.
4. NEVER use any accessories or parts from
other manufacturers. Doing so will VOID YOUR
WARRANTY and may cause fire, electrical
shock or injury.
5. Reduce risk of unintentional starting. Make
sure the Power Switch is in the “OFF” position
before attaching to the power source.
6. KEEP FINGERS CLEAR of the Heat
Sealing Bar and Seal Bar Tape AT ALL
TIMES, these areas become HOT. Doing so
may cause serious injury.
7. DO NOT take this appliance apart; doing so
will VOID YOUR WARRANTY and may result
in personal injury.
8. TO PROTECT AGAINST RISK OF
ELECTRICAL SHOCK: DO NOT SUBMERGE
THE VACUUM SEALER INTO WATER OR
LIQUID. BE SURE THE VACUUM SEALER
IS DISCONNECTED FROM THE POWER
SOURCE BEFORE CLEANING. Follow the
“Cleaning Instructions” in this booklet. NEVER
rinse appliance Vacuum Sealer under tap.
9. NEVER LEAVE THE VACUUM SEALER
UNATTENDED. Be safe, DISCONNECT the
Vacuum Sealer from power source before
leaving the work area. Close supervision is
necessary when any appliance is used near
children. This appliance is NOT to be used by
children.
10. DO NOT let the Power Cord hang over
edge of work surface.
11. Be sure the Vacuum Sealer is on a stable
work surface. Be sure all the Vacuum Sealer
Feet are stable.
12.
DO N OT use the Vacuum Sealer outdoors.
13. DO NOT use the Vacuum Sealer while
under the influence of drugs, medications or
alcohol.
14. The Vacuum Sealer is ONLY intended
to be used with VACUUM BAGS. For best
results, only use the recommended vacuum
bags. 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!
SAVE THESE INSTRUCTIONS!
Refer to them often and use them to instruct others.
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!
READ AND FULLY UNDERSTAND ALL INSTRUCTIONS
AND WARNINGS PRIOR TO USING THIS UNIT. YOUR
SAFETY IS MOST IMPORTANT! FAILURE TO COMPLY
WITH PROCEDURES AND SAFEGUARDS MAY RESULT
IN SERIOUS INJURY OR PROPERTY DAMAGE.
REMEMBER: YOUR PERSONAL SAFETY IS YOUR
RESPONSIBILITY!
IMPORTANT SAFETY RULES
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 2-Piston 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
NOTE: The Vacuum Sealer is ONLY intended to be used with VACUUM BAGS. For
best results, only use the recommended vacuum bags. 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!