Trouble-Shooting

Grilled Far East Salmon Fillets

Problem

Solution

Use the FoodSaver® Quick Marinating Canister for quick results in marinating these fillets to perfection.

	4 6-oz. salmon fillets	2 stalks lemongrass, cut in half
	1 Cup Far East Marinade (below), divided	1 red onion, skin removed, and quartered
i	Place the fillets in the Quick Marinating Canister with ½-cup marinade, vacuum seal and marinate for at
rec	least 20 minutes. Prepare a gas or charcoal grill for medium heat. Remove the salmon and discard the
rec	marinade. Place the salmon fillets on the grill with a piece of lemongrass on each fillet. Place an onion
pes
	quarter beside each fillet. Cover the grill and cook for 6 minutes. Turn the fillets over and brush with the
	remaining ½-cup marinade. Turn the onion quarters and place the lemongrass on top of each fillet. Cover

	and cook another 4 to 6 minutes, until the fish flakes easily. To serve, plate each fillet with a piece of

Red Seal LED Flashing

•Unit is overheated. Always allow 20 seconds between seals. Under heavy usage, appliance will shut off automatically and Red Light will flash. Wait for 20 min for unit to cool off.

•Always wait 20 seconds between seals.

•Latch has been left closed position: Gaskets may be compressed. Unlatch and allow 10 to 20 minutes for gaskets to expand.

•Vacuum pump running more than 120 seconds. Under heavy usage, appliance will shut off automatically and Red Light will flash. See next section “Vacuum Pump is running, but bag is not evacuating”.

-shooting

lemongrass on top and the grilled quartered onion beside the fillet.
Serves 4.

Far East Marinade
½ cup dry sherry	2 Tbsp. fresh ginger, grated
½ cup soy sauce	2 Tbsp. fresh garlic, minced
¼ cup rice wine vinegar	1 Tbsp. sugar
¼ cup sake or rice wine	1 Tbsp. fresh cilantro, chopped
2 Tbsp. sesame oil	1 tsp. hot Asian chile paste

Whisk all ingredients in a medium bowl until well blended.

Vacuum Pump is running, but bag is not evacuating

•If making a bag from a roll, make sure one end of bag is sealed. See “How to

Make a Bag from a FoodSaver® Vacuum Sealing Roll”.

•Adjust the bag and try again. Make sure the open end of the bag in down inside the vacuum channel.

•Check for wrinkles in bag along Sealing Strip. To prevent wrinkles in the seal, gently stretch bag flat while inserting bag into vacuum channel.

•Open unit and make sure gaskets are inserted properly and there are no foreign objects, dirt or debris on the top or bottom gasket (see “Care and Cleaning”).

•Latch has been left closed position: Gaskets may be compressed. Unlatch and allow 10 to 20 minutes for gaskets to expand.

•Make sure the accessory hose is not attached to accessory port.

•Make sure the lid is latched down all the way. If the latch does not catch the lid and bring it down, there will be a leak between the gaskets.

trouble

Makes 2 cups; enough for 6 pounds of chicken, beef, pork, shrimp or fish.

Gasket is loose or has • Take out the gasket, clean it and reinsert the gasket into the vacuum channel
a tear	(see “Care and Cleaning”).
	• Call 877-777-8042 or visit website for replacement.

Bag is not sealing	• Too much liquid in bag, freeze before vacuuming.
properly	• Check for food debris around seal area. If present, take out the Gasket, clean
	it and reinsert the Gasket into the Vacuum Channel (see “Care and Cleaning”).
	• Bag has wrinkles: to prevent wrinkles in the seal, gently stretch bag flat while
	inserting bag into vacuum channel.

No lights on the	• Make sure unit is plugged in.
control panel	• Make sure wall outlet is functional.
	• Make sure lid is all the way down, and the latch is in the locked position.