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www.cuisinetechnology.com 14
Delicate foods (such as seafood, berries, peas, etc) may be
crushed or damaged if packaged using automatic vacuuming and
sealing. Manual vacuuming and sealing gives you precise control
over the vacuum process to prevent these foods from being
ruined. It is also useful for packaging some juicy foods, helping
prevent liquids from being drawn out of the bags.
1. Place the food item in a heat-seal bag, position the bag
properly in the Vacuum Compartment and close the Vacuum
Compartment Lid.
2. Adjust the Seal Time as required.
3. Press and hold Pulse. The vacuum pump will turn “On” until
the button is released, allowing you to observe and control
the amount of air removed from the bag. The shorter the
“pulses,” the greater your control.
4. Press Seal to complete the manual vacuuming and sealing
Manual Vacuuming & Sealing
Marinate is one of the two special functions that use the Vacuum
Sealer’s external vacuum hose. When it is selected, the unit runs
an automated marinating cycle that alternates between vacuum
and hold steps, allowing foods to get optimum pickle infusion in
the least amount of time by opening the micro-holes in the food.
Your Vacuum Sealer has two marinating modes: Normal (mode
1), which takes approximately 15 minutes to complete; and
Extended (mode 2) which takes approximately 27 minutes.
1. Place the items you wish to marinate and the marinade in the
canister. Be sure to allow some air space in the canister.
2. Remove any powder or food particles from the canister Lid
Gasket and close the Lid.
3. Place the vacuum port on the canister Lid in the “Open”
4. Press the door of the Vacuum Hose Storage Compartment
and extend the external vacuum hose.
Marinating a Food Item