Cabela's 08-0601-C Before YOU Start BAG Sealing, Vacuum Packaging Guidelines, Yeast & Bacteria

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!

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!

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VACUUM PACKAGING GUIDELINES

Very Moist Foods: It is best to freeze very moist food items, like fish, 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 flour, it is best to keep them in their original packaging before putting them into the vacuum bags. The fine 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 0oF (-18oC). Yeast causes fermentation, which will give food an identifiable smell.

Bacteria: Freezing cannot eliminate bacteria, but their growth can be stopped. The growth of bacteria can be easily identified 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 34oF (1.1oC)) 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.

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