Filter
Top Products
-10-
-15-
Very Moist Foods: It is best to freeze very moist food items, like sh, 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 our, it is best to keep
them in their original packaging before putting them into the vacuum bags. The ne
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 identiable smell.
Bacteria: Freezing cannot eliminate bacteria, but their growth can be stopped. The
growth of bacteria can be easily identied 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
BEFORE YOU START BAG SEALING
Before using the Vacuum Sealer, familiarize yourself with the bag sealing functions.
A vacuum bag is sealed when the Seal Bar Heating Element is activated and heats
the bag to its melting point, which then permanently welds the bag layers together,
sealing the bag shut. This appliance comes pre-set from the factory to engage
the Seal Bar Heating Element for 3 seconds. This is the correct amount of time
required to fully seal Cabela’s Vacuum Bags. Different brands of vacuum bags may
require slightly more or slightly less sealing time. NOTE: THIS BAG SEALER IS
INTENDED TO BE USED ONLY WITH VACUUM BAGS. FOR BEST RESULTS
USE ONLY CABELA’S VACUUM BAGS. DO NOT USE HOUSEHOLD BAGS!
The Seal Bar Heating Element of the Vacuum Sealer is covered with a high
temperature resistant Teflon Tape. DO NOT TOUCH the Teflon Tape or the Seal
Bar Heating Element after a bag has been sealed.
Test seal a couple of bags to be sure that the Seal Time is set properly. The Seal
Time may need to be increased (+) or decreased (-) to optimally seal a bag.
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!
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!