Owner Manual
CASO VC 300 22
5.6 Vacuuming Sealing Tips
This vacuum sealer will keep your food fresh and protect the quality and nutritional value
of your food. By eliminating the air from the bag or container, you will cut down on
oxidation and make your food last longer.
Vacuum sealing will also prevent mold, yeast, and bacteria from growing on your food.
These can all be dangerous and affect your food if you do not store your food in a cool
environment. To greatly lower the growth of these microorganisms, we suggest that you
keep your food at or below 40F (4C). Keeping your food at 0F (-17C) will not kill the
microorganisms but will stop them from growing. Freeze food for long term storage and,
after thawing, keep in refrigerator.
Microwave
When thawing food, do so in a microwave or refrigerator.
Cut the corner off of the bag when reheating food in a microwave. We advise against
reheating greasy foods or bone-in meats in the microwave, instead put them in 170F
water on a low simmer.
Meats and Fish
For meats and fish, best to portion out and seal while fresh.
Our double sealing system provides a secure seal for added protection
Vacuum seal hard cheese after each use.
When sealing, leave one inch (2.54 cm) of extra space for each time you will reseal the
bag.
Never vacuum seal soft cheeses because they are susceptible to bacteria.
Vegetables
To vacuum seal leafy vegetables, first wash and then dry using paper towels or a salad
spinner. Use a container as opposed to a bag and then seal as normal.
Coffee / Powdery Foods
At the top of the bag, place a coffee filter or paper towel when vacuum sealing coffee or
powdery foods.
You can also vacuum seal these foods in their original packaging by putting them in a
vacuum sealing bag.
Liquids
Freeze all liquids before vacuum sealing in a bag. Keep the vacuum sealed liquid in your
freezer. When you need to use your liquid, cut the corner off of the bag and put in a bowl
in a microwave or put them in 170F water on a low simmer.