Vacuum sealing, Boil-in-bag reheating

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.

2.Tilt the vacuum nozzle up. Place the open end of the bag over the sealing wires and insert the vacuum nozzle completely inside the bag. Press down on the vacuum

nozzle to lock the bottom layer of the bag in place. Take the top layer of the bag and pull it towards the roll, so that the top of the bag remains open.

3.Close the lid and press down gently with your left hand on the left side of the lid to activate the air- extraction (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 from out of the bag and in through the vacuum nozzle.

4.As the air is drawn out of the bag, the bag will cling

to the item being sealed. It may help to place the bag on a cutting board to raise the bag to the

4height of the nozzle. It may also help to lift, pull or manipulate the bag.

5.Continue to press down with your left hand on the left-hand side of the lid. When you have removed as much air as possible, immediately press down with your right hand on the right-hand side of the lid, while keeping your left hand in place, to activate the sealing mechanism. Both the red and green lights will turn on. NOTE: The vacuum motor does not operate when the green (seal) light is on.

6.When the green light turns off, open the lid and remove the bag. You have completed your vacuum- sealing action.

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