ATTENTION: IF ANY COMPONENTS OF THIS UNIT ARE BROKEN, OR IF THE UNIT DOES NOT OPERATE PROPERLY, PLEASE CONTACT ROOTS & HARVEST AT 877-509-3457 VAC U UM S E A L E R USE & MAINTENANCE 1692 www.rootsandharvest.com Scan for more information. Scannez pour plus d'informations. 2 YEAR WARRANT Y R o o ts & H a r v e st® • We s t Ches t er, OH 4 50 11 • 87 7 - 50 9- 3457 • Ro o t s a nd Ha r v e s t .
IMPORTANT SAFETY INFORMATION IT IS IMPORTANT TO READ AND UNDERSTAND ALL OF THE INSTRUCTIONS AND SAFEGUARDS PRIOR TO USE SAVE THIS MANUAL Every user must read and fully understand this manual and its contents, especially the Important Safety Information, before using or operating the appliance. This manual must accompany this appliance. 1. Always ensure that the appliance is properly assembled and safely set up before use. Set up and store the appliance out of reach of children.
TROUBLESHOOTING (CONTINUED) Problem Solution Bag will not seal or continuously vacuums Check for creases, folds, or holes in the vacuum bag. Check for excessive moisture. Wipe sealing area with paper towel, to have a clean surface for sealing. When packaging moist foods, place a paper towel between the food and the top of the bag to absorb excess moisture. Freeze very moist foods and liquids before sealing. See "Preparing Food for Sealing" on page 7 for details. Powdery items may be interfering.
PARTS TROUBLESHOOTING C B E G Problem Solution What foods should not be vacuum sealed Do not seal soft cheese or fresh/raw garlic, onions, or mushrooms due to the risk of bacteria growth. Do not seal raw bananas, whole apples, or lettuce. Bag is melting Bag is not intended for use with vacuum sealer. Only use bags designed for vacuum sealers. H Material of bag is too thin for heat sealing. Use bags at least 3mil thick. Heat strip is overheating.
TIPS Food Safety WARNING: Follow all food safety regulations as outlined by the FDA at www.FDA.gov. Cruciferous vegetables (broccoli, brussels sprouts, cabbage, cauliflower, turnips, and kale) release gases that will ruin the vacuum pack. Blanch before sealing for best results. Soft cheeses, fresh mushrooms, garlic, and onions should never be vacuum packaged due to the risk of anaerobic bacteria growth. Vacuum packaging is not a substitute for canning, refrigeration, or freezing.
GETTING TO KNOW YOUR SEALER 1 2 3 4 5 The SureSealTM Vacuum Sealer has multiple functions for different uses. You can use it to: • Vacuum and seal ready-made bags • Make your own bags from vacuum sealer rolls • Seal delicate items without vacuuming • Seal moist foods that require extra seal time • Seal vacuum canisters (sold separately) DEFROSTING AND COOKING WITH VACUUM-SEALED BAGS SureSealTM Vacuum Sealer Bags and Rolls can be boiled, frozen, and microwaved.
CLEAN-UP, CARE AND STORAGE PREPARING FOOD FOR SEALING Drip Tray (Vacuum Chamber) 1. Turn off and unplug the appliance. 2. Allow to cool completely. Open vacuum sealer lid and remove drip tray (vacuum chamber) and clean it with warm, soapy water. Dry thoroughly. 3. Wipe outside surfaces, TeflonTM tape, and silicone gaskets with a damp cloth or paper towel. Reinstall drip tray (vacuum chamber). 4.
USAGE USAGE (CONTINUED) For best results always use bag size that is closest to the size of the item you are sealing. Plug in the sealer; the green On/Off/Stop light will slowly pulse. Press the On/Off/Stop button to turn on the machine; the green will turn fully on. TO MAKE A BAG FROM A ROLL OF MATERIAL: 1. Pull out enough bag material from underneath the silicone strip to contain the product you are sealing, plus an additional 3”. 2.
