Weston Harvest Guar Portable Vacuum Sealer - Manual (Page 7)

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This appliance has a Polarized Plug (one blade of
the plug is wider than the other blade) (Figure 4).
To reduce the risk of electrical shock, this plug must
fit fully into the outlet. If the blades do not fit into
the outlet, try turning the plug around. If the plug
still does not fit into the outlet, contact a qualified
electrician. DO NOT attempt to modify the plug in
any way.
OUTLET INSTRUCTIONS
ON/OFF BUTTON
Press the ON/OFF Button to control the main power to the appliance. This can act
as a cancel button as well.
START BUTTON
Press the START Button to initiate the vacuum sealing process (the Vacuum Sealer
will automatically seal the bag when a preset vacuum pressure is reached).
SEAL BUTTON
Press the SEAL Button during the vacuuming process or when using the Pulse
Button to initiate the seal (before the preset vacuum pressure is reached). Also
used for only sealing vacuum bags without removing the air from the bag.
PULSE BUTTON
The PULSE Button manually controls the vacuum pressure when using vacuum
bags to vacuum and seal liquids, moist and/or delicate foods to ensure that liquid
does not enter the Vacuum Chamber or that the item does not crush. NOTE: The pulse
function will not evacuate all air from the vacuum bags.
ACCESSORY BUTTON
Press the ACCESSORY Button when using vacuum canisters to vacuum and seal
items stored in the canister.
MARINATE BUTTON
Press the MARINATE Button when using vacuum canisters to marinate foods over
the course of 10 or 20 minutes.
CONTROL BUTTONS
(Figure 5)
Figure 4
Figure 5
.
IMPORTANT NOTE: Vacuum packaging is NOT a substitute for refrigeration.
Vacuum packed perishable foods still require refrigeration.
.
NEVER thaw frozen foods at room temperature. Thaw frozen foods in a refrigerator
or microwave oven.
.
In general, the colder the temperature at which foods are stored, the longer the
shelf life.
.
Handle vacuum sealer bags with care. Avoid damaging them. A damaged bag
will not hold a seal.
.
Only use information in the following chart as a guideline. Refer to the “Vacuum
Packaging Guidelines” and “Food Safety” sections of this manual. Actual storage life
spans may vary. Check all food for spoilage before use.
STORAGE LIFESPAN GUIDELINES
FOOD STORAGE NORMAL VACUUM
TYPE LOCATION LIFE PACKED
LIFE
LARGE CUTS OF MEAT Freezer 6 months 2-3 years
GROUND MEAT Freezer 4 months 1 year
FISH Freezer 6 months 2 years
For best results, freeze meats & fish for 1-2 hours before vacuum packing to help prevent moisture
and juices from interfering with the seal of the vacuum bag.
COFFEE BEANS Room temperature 4 weeks 16 months
COFFEE BEANS Freezer 6-9 months 2-3 years
FLOUR, RICE, SUGAR Room Temperature 6 months 1-2 years
For best results, powder or grainy substances should be kept in their original container or bag, then placed in a
vacuum bag for sealing to prevent interfering with the seal of the vacuum bag.
BERRIES strawberries, raspberries, blackberries Refrigerator 1-3 days 1 week
BERRIES cranberries, huckleberries, blueberries Refrigerator 3-6 days 2 weeks
To prevent berries from being crushed by the vacuum sealer, it is best to freeze item before packing. Spread the berries out on a
cookie sheet to allow them to freeze individually. Berries frozen in a large block will be difficult to vacuum seal due to the
many small air pockets that would form between the berries.
CHEESE Refrigerator 1-2 weeks 4-8 months
If vacuum packed cheese is used often, make sure the vacuum bag is long enough to allow for repeated sealing. For shredded
cheese, place a paper towel inside the vacuum bag, on top of the cheese to prevent the cheese from being
sucked into the Vacuum Sealer or interfering with the sealing of the bag.
COOKIES, CRACKERS, BREADS with periodical opening Room Temperature 1-2 weeks 3-6 weeks
Freeze soft airy foods for 1-2 hours prior vacuum packing, to retain shape & texture.
PASTA, GRAINS, DRIED BEANS Room Temperature 6 months 1-1/2 years
NUTS Room Temperature 6 months 2 years
Dried foods with sharp edges should be wrapped in a paper towel or other matter to prevent the sharp edges from puncturing the vacuum bag.
LETTUCE Refrigerator 3-6 days 2 weeks
Wash & thoroughly dry leafy vegetables before vacuum packaging.
VEGETABLES Freezer 8 months 2 1/2 years
To maximize the taste of vegetables, blanch them before vacuum packaging. Blanching cooks the vegetables very briefly, sealing
in the flavor, color and texture, leaving the vegetables cooked but still crisp. Vegetables can be blanched in boiling water in the microwave,
most vegetables only require 2-3 minutes (corn on the cob requires 6-11 minutes). Then immerse the vegetables in cold water to
stop the cooking process. Dry the vegetables, then vacuum pack.
Table adapted from Dr. G.K.York, Dept. of Food Science & Tech, U of California, Davis.
CAUTION! It is important to follow the “Food Safety” guidelines. For the most
up to date instruction visit the USDA website.