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Vacuum sealing:
1. Place the item to be stored inside the bag. Do not fill
completely. Allow a margin of 2 to 3 inches between
the item and the open end of the bag. Make sure that
the sealing area is free from liquid or food particles.
Place the open end of the bag over the sealing wire
and insert the vacuum nozzle completely inside the bag.
Note: The bottom layer of the bag should be under the
nozzle and the top layer of the bag should be over the
nozzle.
2. Close the lid and press lightly with
your left hand on the left side of
the lid to activate the vacuum
motor. Only the red “Vacuum”
light will illuminate. The air will
be extracted from the bag. DO
NOT press down on the middle or right side of the lid,
this will block the flow of air.
3. When the air extraction is
complete, continue to press the
left side of the lid and press your
right hand down firmly on the
right side of the lid. A second
click will be heard and the green “Seal” indicator will
light up. When the “Seal” light goes out, the bag is
sealed.
NOTE: It is not advisable to extract air from bags containing
liquid. The liquid can easily be drawn into the working
mechanism and cause damage.
“Boil-in-bag” reheating:
Foods cooked with the boil-in-bag method retain a high level of flavor
and nutrients. As an added precaution, it is recommended that food in
a Freshlock bag be placed inside a second, larger Freshlock bag and
vacuum sealed before cooking. Boil-in-bag cooking is great for
vegetables, fruits, casseroles, soups, stews, and fish.
1. Put the bag in boiling water and bring to a boil again.
Do not cover. Do not puncture.
2. Reduce heat and maintain low boil.
3. Cooking time is measured from the second boil. The
time taken to cook will be reduced by approximately
one third compared with the usual cooking methods.
Do not boil for longer than approximately 20 minutes.
Foods can be cooked straight from the freezer, but it is
recommended that large quantities are defrosted prior
to cooking.
Microwave cooking:
1. Place bag on a microwave safe plate or dish.
2. Puncture bag several times with a fork to allow steam to
escape during microwave cooking. Consult your
microwave instruction booklet on heating commercially
prepared boil-in-bags for times.