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TROUBLESHOOTING
NOTHING HAPPENS WHEN I PRESS THE VACUUM BUTTON
1)Make sure the power cord is correctly plugged into the electrical outlet.
2)Make sure the battery is connected. Prior to first use, you will need to install and charge the rechargeable battery. Refer to the Battery Installation Section.
3)Make sure the battery is charged or the power cord is correctly plugged into the electrical outlet.
4)Make sure the power cord is not damaged in any way.
5)Make sure the electrical outlet is operative by plugging in another appliance. If it is not, please check the circuit breakers or fuses in your home.
6)The unit is equipped with a cool down period between vacuum cycles. Please wait 30 seconds and try again.
AIR IS NOT REMOVED FROM THE BAG
1)Make sure the NOZZLE is completely inside the bag (refer to the "How to Vacuum Seal with Seal-a-Meal®Bags" section of the manual to determine if you are doing it correctly).
2)Check that the bag is sealed at one end and has no holes. Seal the bag with air in it and put it in water. Apply pressure to the bag. If there are bubbles present there is a leak, and a new bag should be used.
3)Verify that the Lock ‘n Seal™ Nozzle/Drip Tray is in the drip tray compartment and seated properly (check to make sure the rubber drain plug is properly installed).
4)Make sure lid is completely latched into place on both sides.
AIR WAS INITIALLY REMOVED FROM THE BAG, BUT SOME HAS
SINCE ENTERED THE BAG
1)Check the seal of the bag. There may be a hole or wrinkle that is allowing air to re-enter the bag. Carefully cut the bag open and re-seal it, or use an entirely new bag.
2)Make sure there is no moisture or juices from the food present within the bag. You may need to cut open the bag and re-seal it, or use an entirely new bag. Foods with excess liquids should be frozen prior to vacuum sealing. Please refer to the "How to Seal Delicate or Moist Foods" section.
3)Make sure there were no food items with sharp edges that may have punctured the bag. If you find a puncture hole seal the item in an entirely new bag.
4)Make sure no liquids were drawn to the sealing strip region.
THE BAG MELTS
The sealing strip may have been too hot during the sealing process. Allow the unit to cool for 30 seconds between uses. If the bag continues to melt, allow unit to cool with the lid in the upright position for 1-2 minutes before using.
THE BAG WILL NOT SEAL
See "Air Was Initially Removed from Bag" section above. Make sure no liquids were drawn to the sealing strip region.
Note: In the event the bag does not seal, the seal button can be manually pressed during the vacuum process at any time by pressing the seal button to seal the bag.
MINUTE MARINATING RECIPES
Save time – reduce marinating time from hours to minutes using Seal-a-Meal®Vacuum Food Storage Bags or Minute Marinating Canister™ (sold separately). Marinating in Seal-a-Meal®bags and canisters is a quick and easy way to infuse food with flavor.
ZESTY LIME MARINADE
1⁄2 | cup of fresh lime juice | 2 cloves of garlic- minced |
2 tbs. grated lime peel | 1⁄4 cup of cilantro – chopped fresh |
1⁄2 | cup of olive oil | 2 tsp. of red pepper flakes |
Salt & pepper to taste | |
In a bowl, stir all ingredients until well blended. This is enough marinade for 2 pounds and works well with chicken, beef, fish or shrimp.
JERK MARINADE
1 white onion, chopped | 1 tsp. black pepper |
3⁄4 cup of scallions, chopped | 2 tsp. of red pepper flakes |
2 tsp. of thyme | 1⁄4 | cup of light soy sauce |
3 tsp. of brown sugar | 1⁄4 | cup of vegetable oil |
1 tsp. of allspice | 3 tbs. of balsamic vinegar |
1⁄4 tsp. of ground nutmeg | 1⁄4 | tsp. of hot sauce |
Combine all ingredients in a food processor. Using the pulse switch or low speed mix ingredients until completely blended. This is enough marinade for 2 pounds and excellent with all food, especially chicken and beef.
GARLIC ROSEMARY MARINADE
1⁄4 | cup of fresh rosemary, chopped | 1⁄2 cup of extra virgin olive oil |
5 cloves of garlic, chopped | Salt & pepper to taste |
1⁄2 | cup of fresh lemon juice | |
Combine all ingredients in a food processor using the pulse button or the low speed or mix ingredients in a bowl. Do not over process; visible pieces of rosemary should remain. Works best with lamb, chicken or pork.
CITRUS MARINADE
Zest of 1 lemon – reserve the juice | 2 tbs. Ginger root – chopped |
Zest of 1 orange – reserve the juice | 4 garlic cloves |
1⁄4 cup of Soy sauce | 1⁄4 cup of honey |
Combine the juice of the orange and lemon with the soy sauce in a bowl. Add the remaining ingredients into the bowl. Use a whisk to mix all of the ingredients. This is enough marinade for 2 pounds and works best with pork or chicken.
BOURBON MARINADE
1⁄2 | cup sugar, brown | 1 clove of garlic chopped |
1⁄2 | cup Dijon mustard | 2 tbs. Worcestershire sauce |
1⁄2 | cup bourbon | 1 medium onion chopped |
1⁄3 | cup soy sauce | Pepper to taste |
In a bowl whisk the sugar, mustard, bourbon and soy sauce. When well blended stir the remaining ingredients in. This is enough marinade for 2 pounds and can be used for any beef, chicken, pork or shellfish.
SPICY RUM MARINADE
2 Jalapeno pepper- stems and seeds removed | 1⁄4 cup tbs. of cilantro, chopped |
3⁄4 | cup of dark rum | 4 cloves of garlic minced |
1⁄2 | cup of lime juice | 1 tsp. of red pepper flakes |
3⁄4 | cup of vegetable oil | |
In a food processor or blender puree the pepper, rum and lime juice. Then add the remaining ingredients. This is enough marinade for 2 pounds and works best with shrimp, chicken or beef.
