FoodSaver Food Saver foodsaver vacuum sealing system User Manual

V A C U U M

S E A L I N G

S Y S T E M

Registering your appliance is quick and easy at www.foodsaver.com/register. If you

introductory offers. Refer to the registration card inside the box.

For important safety information and helpful tips, please visit us at www.foodsaver.com

to get tips on vacuum sealing and order FoodSaver^®brand accessories, bags and rolls,

or call 1-877-777-8042 (U.S.).

User Manual

& Recipe Book

for V3000 series appliances

Sunbeam Products, Inc. doing business as Jarden Consumer Solutions, Boca Raton, Florida 33431.

Models V3020 & 3040

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Printed in China.

P.N. 139582

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FoodSaver V3000 Series

Seal

Button

Vacuum & Seal

Button

Adjustable

Food Settings

Shown V3040, V3020 operates in the same manner except where noted.

Easy Operation

Vacuums, seals and shuts off

automatically with a single touch.

Adjustable Food Settings

Change seal level for type of

food—moist or dry.

Touchpad Control Panel

Wipes down easily to make clean up a

snap.

Seal Indicator

Light

Vacuum

Indicator Light

Seal Button

Immediately stops the vacuum process to

prevent crushing.

The user-friendly control panel makes it easy for you to get the most out of your FoodSaver^®System.

Adjustable Food Settings

Select food type to optimize the seal – Dry (normal seal time) for foods without liquid;

Moist (longer seal time) for juicy foods.

Seal Button

This button has three uses:

1. Press to create a seal when making bags from a FoodSaver^®Roll.

2. Press to immediately stop the vacuum process and begin sealing the bag. This prevents crushing

delicate items such as bread, cookies and pastries.

3. Press to create a seal on Mylar bags (such as a potato chip bag) to keep food sealed airtight.

Vacuum & Seal Button

This button has two uses:

1. Press to vacuum package and seal food airtight. Appliance shuts off automatically.

2. Press to cancel any process at any point.

Easy-clean Drip Tray

Accessory Port

Seal Indicator Light

This light has two uses:

1. Constant light indicates sealing process is engaged.

2. Flashes to indicate error.

Removes easily, dishwasher safe.

Extra-deep and antibacterial.

Allows vacuum packaging

with FoodSaver^®Canisters

and Accessories

Accessory Hose Storage (not shown)

Keeps Accessory Hose handy

and protected, storage clips included.

Easy-lock Latch

Latches lid tight, securing bag

for vacuuming and sealing.

Vacuum Indicator Light

Shows progress of vacuum and seal process. Shuts off when the full process is finished.

Extra-wide Sealing Strip

Provides extra-secure, air-tight seal.

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How to

Make a Bag from a FoodSaver^®Vacuum Sealing Roll

Vacuum Seal with FoodSaver^®Vacuum Sealing Bags

1. Begin with a FoodSaver^®Vacuum Sealing System Bag (Fig. 1)

(or create a bag as described in the “How to Make a Bag from

a FoodSaver^®Vacuum Sealing Roll” section).

Fig. 1

1. Using scissors, cut enough bag material to hold item,

plus 3 inches (7.6cm).

3 inches

Fig. 1

2. Rotate latch to unlock, lift sealing door,

place bag over sealing strip (Fig. 1).

Fig. 2

2. Lift door, insert bag end (Fig. 2).

3. Lower door and rotate latch.

Press Seal button (Fig. 2).

Fig. 3

3. Lower door and rotate latch.

Press Vacuum & Seal button (Fig. 3).

Fig. 2

4. After red light goes off, rotate latch to unlock,

lift door and remove bag (Fig. 3).

Fig. 4

4. Once Seal light goes off, unlatch, lift door and

remove sealed bag (Fig. 4).

Fig. 3

5. Now you are ready to

vacuum seal with your

new bag (see next page).

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Guidelines

for Vacuum Packaging

To reheat foods in a microwave in a FoodSaver^®

Bag, always cut corner of the bag before placing it

on a microwave-safe dish. However, to avoid hot

spots, do not reheat bone-in meat or greasy foods

in microwave within a FoodSaver^®Bag. You can also

reheat foods in FoodSaver^®Bags by placing them in

water at a low simmer below 170°F (75°C).

When freezing vegetables, it is best to pre-freeze

them for 1-2 hours or until solidly frozen. To freeze

vegetables in individual servings, first place on

a baking sheet and spread them out so they are

not touching. This prevents them from freezing

together in a block. Once they are frozen, remove

from baking sheet and vacuum package vegetables

in a FoodSaver^®Bag. After they have been vacuum

packaged, return them to the freezer.

Preparation Guidelines for Liquids:

Vacuum Packaging and Food Safety

Before you vacuum package liquids such as soup

stock, pre-freeze in a casserole dish, loaf pan or ice

cube tray until solid. Remove frozen liquid from pan

and vacuum package in a FoodSaver^®Bag. You can

stack these “frozen bricks” in your freezer. When

you’re ready to use, just cut corner of bag and place

in a dish in microwave or drop into water at a low

simmer, below 170°F (75°C).

The vacuum packaging process extends the life of

foods by removing most of the air from the sealed

container, thereby reducing oxidation, which affects

nutritional value, flavor and overall quality. Removing

air can also inhibit growth of microorganisms, which

can cause problems under certain conditions:

Preparation Guidelines for Meat and Fish:

For best results, pre-freeze meat and fish for 1-2

hours before vacuum packaging in a FoodSaver^®

Bag. This helps retain the juice and shape, and

guarantees a better seal.

Mold – Easily identified by its fuzzy characteristic.

Mold cannot grow in a low oxygen environment,

therefore vacuum packaging can slow the growth

of mold.

IMPORTANT: Due to the risk of anaerobic bacteria,

fresh mushrooms, onions, & garlic should never

be vacuum packaged.

To vacuum package non-carbonated bottled liquids,

you can use a FoodSaver^®Bottle Stopper with the

original container. Remember to leave at least one

inch of room between contents and bottom of Bottle

Stopper. You can re-seal bottles after each use.

Yeast – Results in fermentation, which can be

identified by smell and taste. Yeast needs water,

sugar and a moderate temperature to grow. It causes

also survive with or without air. Slowing the growth

of yeast requires refrigeration, while freezing stops

it completely.

If it’s not possible to pre-freeze, place a folded

paper towel between meat or fish and top of bag,

but below seal area. Leave paper towel in bag to

absorb excess moisture and juices during vacuum

packaging process.

Preparation Guidelines for Leafy Vegetables:

For best results, use a canister to store leafy

vegetables. First wash the vegetables, and then dry

with a towel or salad spinner. After they are dried,

put them in a canister and vacuum package. Store

in refrigerator.

Preparation Guidelines for Make-ahead Meals,

Leftovers and Sandwiches:

Efficiently store your make-ahead meals, leftovers

and sandwiches in the stackable, lightweight

FoodSaver^®containers. They are microwaveable,

top rack dishwasher safe and come with a custom

adaptor. The lightweight containers will be ready to

head off to the office or school when you are!

Note: Beef may appear darker after vacuum

packaging due to the removal of oxygen.

This is not an indication of spoilage.

Bacteria – Results in an unpleasant odor,

Preparation Guidelines for Fruits:

discoloration and/or soft or slimy texture. Under

the right conditions, anaerobic bacteria such as

Clostridium botulinum (the organism that causes

Botulism) can grow without air and sometimes

cannot be detected by smell or taste. Although it

is extremely rare, it can be very dangerous.

When freezing soft fruits or berries, it is best to pre-

freeze them for 1-2 hours or until solidly frozen. To

freeze fruit in individual servings, first place on a

baking sheet and spread them out so they are not

touching. This prevents them from freezing together

in a block. Once they are frozen, remove from baking

sheet and vacuum package fruit in a FoodSaver^®

Bag. After they have been vacuum packaged, return

them to the freezer.

Preparation Guidelines for Hard Cheeses:

To keep cheese fresh, vacuum package it after each

use. Make your FoodSaver^®Bag extra long, allowing

one inch of bag material for each time you plan to

open and reseal in addition to the 3-inch room you

normally leave between contents and seal. Simply

cut sealed edge and remove cheese. When you’re

ready to repackage the cheese, just drop it in bag

and reseal.

Preparation Guidelines for Snack Foods:

Your snack foods will maintain their freshness

longer when you vacuum package them. For best

results, use a FoodSaver^®Canister for crushable

items like crackers.

To preserve foods safely, it is critical that you

maintain low temperatures. You can significantly

reduce the growth of microorganisms at

temperatures of 40°F (4°C) or below. Freezing at 0°F

(-17°C) does not kill microorganisms, but stops them

from growing. For long-term storage, always freeze

perishable foods that have been vacuum packaged,

and keep refrigerated after thawing.

Vacuum Packaging Non-Food Items

You can vacuum package portions for baking, or in

your favorite combinations for easy fruit salad all year

round. If storing in the refrigerator, we recommend

using a FoodSaver^®Canister.

The FoodSaver^®vacuum packaging system also

protects non-food items from oxidation, corrosion

and moisture. Simply follow the directions to vacuum

package items using FoodSaver^®Bags, Canisters and

Accessories.

IMPORTANT: Due to the risk of anaerobic bacteria,

soft cheeses should never be vacuum packaged.

Preparation Guidelines for Vegetables:

Preparation Guidelines for Baked Goods:

To vacuum package soft or airy baked goods, we

recommend using a FoodSaver^®Canister so they

will hold their shape. If using a bag, pre-freeze for

1-2 hours or until solidly frozen. To save time, make

cookie dough, pie shells, whole pies, or mix dry

ingredients in advance and vacuum package for

later use.

Vegetables need to be blanched before vacuum

packaging. This process stops the enzyme action

that could lead to loss of flavor, color and texture.

It is important to note that vacuum packaging is NOT

a substitute for canning and it cannot reverse the

deterioration of foods. It can only slow down the

changes in quality. It is difficult to predict how long

foods will retain their top-quality flavor, appearance

or texture because it depends on age and condition

of the food on the day it was vacuumed packaged.

To vacuum package silver, wrap fork tines in soft

cushioning material, such as a paper towel, to

avoid puncturing bag. Your FoodSaver^®Bags are

ideal for outdoor excursions. For camping and

hiking, keep your matches, maps and food dry and

compact. To have fresh water for drinking, simply

fill a FoodSaver^®Bag with ice, seal it and when

needed, let the ice pack melt. If you’re going sailing

or boating, vacuum package your food, film and a dry

change of clothes. Just remember to bring scissors or

a knife to open the bag.

To blanch vegetables, place them in boiling water

or in the microwave until they are cooked, but still

crisp. Blanching times range from 1 to 2 minutes for

leafy greens and peas; 3 to 4 minutes for snap peas,

sliced zucchini or broccoli; 5 minutes for carrots; and

7 to 11 minutes for corn on the cob. After blanching,

immerse vegetables in cold water to stop the

cooking process. Finally, dry vegetables on a towel

before vacuum packaging.

IMPORTANT: Vacuum packaging is NOT a substitute

for refrigeration or freezing. Any perishable foods

that require refrigeration must still be refrigerated

or frozen after vacuum packaging.

Preparation Guidelines for Coffee and Powdery

Foods:

To prevent food particles from being drawn into

vacuum pump, place a coffee filter or paper towel at

top of bag or canister before vacuum packaging. You

can also place the food in its original bag inside a

FoodSaver^®Bag, or use a FoodSaver^®Universal Lid

with the original container to vacuum package.

Food Preparation and Reheating Tips

To keep emergency kits safe and dry, vacuum

package flares, batteries, flashlights, matches,

candles and other necessities. Your emergency items

will stay dry and organized in your home, car or boat.

Note: All vegetables (including broccoli, brussels

sprouts, cabbage, cauliflower, kale, turnips)

naturally emit gases during storage. Therefore, after

blanching, they must be stored in freezer only.

Thawing and Reheating Vacuum Packaged Foods

Always thaw foods in either refrigerator or

microwave — do not thaw perishable foods

at room temperature.

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Storage Guide

Meat, Cheese, Vegetables, Fruits

Baked Goods, Coffee, Snacks and Liquids

Recommended

FoodSaver^®

Bag/Accessory

Storage

life with

Recommended

Where

to Store

Normal

Storage Life

Where

to Store

FoodSaver^®

Storage Life

Normal

Storage Life

Foods

FoodSaver^®

Foods

Bag/Accessory

with FoodSaver^®

Baked Goods

Meat

Bagels, Bread,

Pastries

Freezer

FoodSaver^®Bag

1-3 years

6-12 months

Beef, Pork, Lamb

Ground Meat

Poultry

Freezer

FoodSaver^®Bag

2-3 years

1 year

6 months

4 months

6 months

Nuts

2-3 years

2 years

Almonds,

Peanuts

Pantry

FoodSaver^®Bag, Canister

2 years

6 months

Fish

Hard Cheeses ( Do not vacuum package soft cheese )

Sunflower

Seeds

Cheddar, Swiss

Refrigerator

FoodSaver Bag,

Canister

FoodSaver^®Bag,

Canister

4-8 months

1-2 weeks

Coffee

Parmesan

Refrigerator

Coffee Beans

Ground Coffee

Freezer

Pantry

Freezer

Pantry

FoodSaver^®Bag

FoodSaver^®Bag, Canister

FoodSaver^®Bag

2-3 years

1 year

6 months

3 months

6 months

1 month

Vegetables ( Do not vacuum package fresh mushrooms, onions & garlic )

2 years

Asparagus

Freezer

FoodSaver^®Bag

2-3 years

8 months

FoodSaver^®Bag, Canister

5-6 months

Broccoli, Cauliflower

Prepared Liquids

Cabbage, Brussels

Sprouts

Sauces, Soups,

Stews

Freezer

FoodSaver^®Bag

1-2 years

3-6 months

5-6 months

Corn (cob or kernel)

Green Beans

Freezer

FoodSaver^®Bag

FoodSaver^®Canister

FoodSaver^®Bag

2-3 years

2 weeks

2-3 years

8 months

3-6 days

8 months

Bottled Liquids

Oils

Pantry

FoodSaver^®Bottle Stopper

1-11⁄2 years

Lettuce, Spinach

Snow Peas, Snap Peas

Fruits

Refrigerator

Freezer

Dry Foods

Beans, Grains

Pasta, Rice

Powdery Foods

Dry Milk

Pantry

FoodSaver^®Bag, Canister

1-2 years

6 months

Apricots, Plums

Peaches, Nectarines

Softer Berries

Freezer

FoodSaver^®Bag

1-3 years

6-12 months

Pantry

FoodSaver^®Bag, Canister

1-2 years

6 months

Dried Coconut

Flour

Raspberries,

Blackberries

Refrigerator

FoodSaver^®Canister

1 week

1-3 days

Sugar, Brown

Sugar

Strawberries

Harder Berries

Blueberries

Snack Foods

Refrigerator

FoodSaver^®Canister

2 weeks

3-6 days

Chips

Pantry

FoodSaver^®Canister

3-6 weeks

1-2 weeks

Cranberries

Cookies,

Crackers

Huckleberries

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For additional delicious recipes using the

FoodSaver^®system to prepare foods in advance,

check our website, www.foodsaver.com.

How to

Recipes

Vacuum Package with FoodSaver^®Accessories

for your FoodSaver^®Appliance

1. Prepare container according to FoodSaver^®

Accessory Guidelines .

vacuuming an accessory. You will hear Motor

shut off and then the sealing cycle will begin.

Main Street Meatloaf

This meatloaf is a fantastic All-American version of classic meatloaf! Any leftovers can be packaged

in a FoodSaver^®Vacuum Storage Bag and frozen.

2. Insert one end of Accessory Hose into Accessory 5. Gently twist and remove Accessory Hose from

Port on appliance. Insert other end into port on

accessory. Twist tab on Accessory Hose while

inserting to ensure a tight fit.

accessory and appliance.

3 Tbsp. unsalted butter

½ tsp. dried marjoram

¼ tsp. salt

6. To test vacuum, simply tug on accessory lid. It

should not move.

¾ cup yellow onion, chopped

¾ cup celery, with leaves, chopped

½ cup carrots, peeled and finely chopped

¼ cup fresh parsley, chopped

4 cloves garlic, minced

3. Press Vacuum & Seal Button.

Note: For important tips on using accessories with

different foods, please refer to the FoodSaver^®

Reference Guide.

1 tsp. black pepper, freshly ground

2 lbs. lean ground beef

½ lb. ground veal

4. When motor and Indicator Light turn off, vacuum

process is complete. Note that the appliance

will still go through sealing cycle even when

½ lb. ground pork

2 eggs, lightly beaten

¾ cup plain bread crumbs

1 Tbsp. Worcestershire sauce

½ cup tomato sauce

How to

½ cup light cream

Open FoodSaver^®Accessories after Vacuum Packaging

½ cup ketchup

½ tsp. ground nutmeg

3 thick slices bacon, uncooked

canola oil nonstick cooking spray

FoodSaver Vacuum Packaging Canisters (without

large knob on lid)

FoodSaver Jar Sealer with Mason Jars

For use with Ball^®and Kerr^®brand Mason jars.

½ tsp. dried thyme

To release vacuum and open, push gray rubber

button on lid.

Important: Do NOT use screw bands when vacuum

packaging jars. To open, wedge spoon between

Mason jar lid and highest part of threaded rim.

Twist spoon gently to release vacuum.

Preheat the oven to 375° F. Coat a large rectangular baking dish with cooking spray. In a heavy skillet over

medium heat, melt the butter and sauté the onion, celery, carrots, parsley and garlic until softened and

the moisture has evaporated, about 10 minutes. Remove from the heat and set aside to cool. In a large

bowl, whisk together the eggs, cream, ketchup, nutmeg, thyme, marjoram, salt and pepper. To the egg

mixture, add the meats, bread crumbs and cooled vegetables, mixing thoroughly with a wooden spoon or

your hands. Form the mixture into a large oval and place in the baking dish. Mix the Worcestershire sauce

into the tomato sauce and spoon over the top of the meatloaf. Place the bacon slices lengthwise over the

tomato sauce. Place the pan on the middle rack in the oven and bake for 45 minutes.

FoodSaver Bulk Canisters and Quick Marinators

(with large knob on lid) and Universal Lids.

FoodSaver Bottle Stoppers

To release vacuum and open, turn knob on lid

to open.

To release vacuum and open, twist and pull up

on Bottle Stopper.

Care and Cleaning

Remove from the oven, loosely cover and allow to rest for 15 minutes before slicing. Serve immediately

or seal and freeze as needed.

To Clean Appliance:

Serves 8 or makes 2 meals of 4 servings each.

Remove Power Cord from electrical outlet. Do not immerse in liquid.

Remove All Food

Around Gaskets

Check Gaskets and around Drip Tray to make sure they are free

from food materials. Wipe off gasket with warm soapy cloth if needed.

Bottom gasket may be removed for cleaning. Clean with warm, soapy

water. The top gasket is not removable.

The Removable Drip Tray makes cleanup easy when small amounts

of liquids are inadvertently pulled into the Vacuum Channel during

vacuum process.

Empty Drip Tray after each use. Wash in warm soapy water or place in top

rack of dishwasher. Dry thoroughly before re-inserting into the appliance.

Always leave lid latch in open or store position, never leave in closed

position. When appliance is left in closed position, the gaskets become

compressed and the unit may not function properly.

Lift Drip Tray Out

Do not leave appliance outside in the environment while not in use.

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Grilled Tarragon Mustard Chicken

Smoky Tomato, New Potato & Fresh Pea Stew

Tender grilled chicken, marinated in the FoodSaver^®Quick Marinating Canister, is a perfect foundation for

any meal!

Use handy FoodSaver^®Vacuum Storage Bags to freeze pre-chopped onions, garlic, potatoes, tomatoes and

parsley. Makes dinner time a snap to prepare!

1 Tbsp. extra-virgin olive oil

1 cup yellow onion, chopped

1 clove garlic, minced

½ tsp. bottled liquid smoke flavoring

4 medium beefsteak tomatoes, chopped

3 lbs. boneless, skinless, chicken breast halves

(about 8 pieces)

1 Tbsp. lowfat margarine

½ cup dry white wine

1 cup Tarragon Mustard Marinade (below), divided

1 ½ cups fresh peas, (you may substitute frozen,

thawed peas)

1 ½ Ibs. new red potatoes, unpeeled, diced

4 cups Oregano & Garlic Tomato Sauce (below)

1 cup water

Prepare a charcoal or gas grill to medium high heat. Place the chicken breasts in the FoodSaver^®Quick

Marinating Canister, cover with 1/2-cup marinade and vacuum seal. Marinate for 20 minutes. Remove the

chicken from the canister and discard the marinade. Lightly wipe the grill rack with cooking oil. Place the

chicken breasts on the grill and cook over medium-high heat until well browned, about 6 to 8 minutes.

Turn the chicken and cook until the meat is no longer pink and the internal temperature reaches 170° F

on an instant read thermometer. When the chicken is pierced with a fork, the juices should run clear. While

the chicken is grilling, melt the margarine in a medium sauté pan over medium heat. Add the remaining

marinade and wine and bring to a boil. Cook the sauce at a high simmer, stirring constantly until slightly

thickened. Reduce the heat to low and simmer another 4 minutes. To serve, place 4 grilled chicken pieces

on a platter and ladle the sauce over each. Serve immediately.

1 Tbsp. fresh parsley, minced

salt and pepper to taste

In a large stockpot, heat the olive oil over medium heat. Sauté the onion and garlic in the oil until the

onion is soft. Add the potatoes, Oregano & Garlic Tomato Sauce, water and liquid smoke flavoring. Bring

the stew to a boil, reduce the heat to low and simmer for 30 minutes, or until the potatoes are tender. Add

the tomatoes, peas, parsley and salt and pepper to taste. Stir to combine, cover and simmer until the peas

are just tender.

Oregano & Garlic Tomato Sauce

Makes 4 servings.

Use this flavorful sauce immediately or pre-freeze and vacuum seal in a FoodSaver^®Vacuum Storage Bag

for easy reheating.

Cool the remaining 4 grilled chicken breasts, separate into individual portion control sizes, vacuum seal

and freeze.

3 Tbsp. extra-virgin olive oil

3 cups water

2 medium yellow onions, chopped

2 cloves garlic, minced

1 tsp. sugar

Tarragon Mustard Vinaigrette

¾ tsp. salt

3 Tbsp. champagne vinegar

1 Tbsp. Dijon mustard

1 tsp. lemon juice

½ tsp. salt

3 28 oz. cans whole peeled tomatoes

3 cups tomato sauce (15 oz. can plus 8 oz. can)

5 Tbsp. canned tomato paste

¾ tsp. dried oregano

½ tsp. black pepper, freshly ground

¾ cup extra-virgin olive oil

1 tsp. dried tarragon

In a large, heavy saucepan, heat the olive oil over medium heat. Add the onions and garlic and sauté

until softened, about 5 minutes. In a large bowl, crush the tomatoes and add to the saucepan with the

remaining ingredients. Stir well to blend, reduce the heat to simmer and cook uncovered for 45 minutes,

stirring occasionally, reducing and slightly thickening the sauce.

In a small bowl, whisk together the vinegar, mustard, lemon juice and spices, until blended. Drizzle in the

olive oil, whisking constantly, until thoroughly blended.

Makes 1 cup.

Makes 16 cups (4 quarts).

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Trouble-Shooting

Grilled Far East Salmon Fillets

Use the FoodSaver^®Quick Marinating Canister for quick results in marinating these fillets to perfection.

Problem

Solution

Red Seal LED Flashing • Unit is overheated. Always allow 20 seconds between seals. Under heavy

usage, appliance will shut off automatically and Red Light will flash. Wait for

20 min for unit to cool off.

4 6-oz. salmon fillets

2 stalks lemongrass, cut in half

1 Cup Far East Marinade (below), divided

1 red onion, skin removed, and quartered

• Always wait 20 seconds between seals.

• Latch has been left closed position: Gaskets may be compressed. Unlatch and

allow 10 to 20 minutes for gaskets to expand.

• Vacuum pump running more than 120 seconds. Under heavy usage, appliance

will shut off automatically and Red Light will flash. See next section “Vacuum

Pump is running, but bag is not evacuating”.

Place the fillets in the Quick Marinating Canister with ½-cup marinade, vacuum seal and marinate for at

least 20 minutes. Prepare a gas or charcoal grill for medium heat. Remove the salmon and discard the

marinade. Place the salmon fillets on the grill with a piece of lemongrass on each fillet. Place an onion

quarter beside each fillet. Cover the grill and cook for 6 minutes. Turn the fillets over and brush with the

remaining ½-cup marinade. Turn the onion quarters and place the lemongrass on top of each fillet. Cover

and cook another 4 to 6 minutes, until the fish flakes easily. To serve, plate each fillet with a piece of

lemongrass on top and the grilled quartered onion beside the fillet.

Vacuum Pump is

running, but bag

is not evacuating

• If making a bag from a roll, make sure one end of bag is sealed. See “How to

Make a Bag from a FoodSaver^®Vacuum Sealing Roll”.

• Adjust the bag and try again. Make sure the open end of the bag in down

inside the vacuum channel.

Serves 4.

• Check for wrinkles in bag along Sealing Strip. To prevent wrinkles in the seal,

gently stretch bag flat while inserting bag into vacuum channel.

• Open unit and make sure gaskets are inserted properly and there are no

foreign objects, dirt or debris on the top or bottom gasket (see “Care and

Cleaning”).

• Latch has been left closed position: Gaskets may be compressed. Unlatch and

allow 10 to 20 minutes for gaskets to expand.

• Make sure the accessory hose is not attached to accessory port.

• Make sure the lid is latched down all the way. If the latch does not catch the

lid and bring it down, there will be a leak between the gaskets.

Far East Marinade

½ cup dry sherry

2 Tbsp. fresh ginger, grated

2 Tbsp. fresh garlic, minced

1 Tbsp. sugar

½ cup soy sauce

¼ cup rice wine vinegar

¼ cup sake or rice wine

2 Tbsp. sesame oil

1 Tbsp. fresh cilantro, chopped

1 tsp. hot Asian chile paste

Whisk all ingredients in a medium bowl until well blended.

Makes 2 cups; enough for 6 pounds of chicken, beef, pork, shrimp or fish.

Gasket is loose or has • Take out the gasket, clean it and reinsert the gasket into the vacuum channel

a tear

(see “Care and Cleaning”).

• Call 877-777-8042 or visit website for replacement.

Bag is not sealing

properly

• Too much liquid in bag, freeze before vacuuming.

• Check for food debris around seal area. If present, take out the Gasket, clean

it and reinsert the Gasket into the Vacuum Channel (see “Care and Cleaning”).

• Bag has wrinkles: to prevent wrinkles in the seal, gently stretch bag flat while

inserting bag into vacuum channel.

No lights on the

control panel

• Make sure unit is plugged in.

• Make sure wall outlet is functional.

• Make sure lid is all the way down, and the latch is in the locked position.

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Trouble-Shooting cont.

1 Year Limited Warranty

Sunbeam Products, Inc. doing business as Jarden Consumer Solutions or if in Canada, Sunbeam

Corporation (Canada) Limited doing business as Jarden Consumer Solutions (collectively “JCS”) warrants

that for a period of one year from the date of purchase, this product will be free from defects in material and

workmanship. JCS, at its option, will repair or replace this product or any component of the product found to

be defective during the warranty period. Replacement will be made with a new or remanufactured product

or component. If the product is no longer available, replacement may be made with a similar product of

equal or greater value. This is your exclusive warranty. Do NOT attempt to repair or adjust any electrical or

mechanical functions on this product. Doing so will void this warranty.

Problem

Nothing happens

when latch is closed

Solution

• Make sure unit is plugged in.

• Make sure wall outlet is functional.

and button is pressed • Open latch, make sure lid is all the way down, re-latch lid.

Cannot insert bag

into machine

• Make sure there is enough bag material to reach center of drip tray. Always

allow three inches (7.62mm) extra space to allow the bag to seal tightly

around food contents.

• Gently stretch bag flat while inserting. Insert bag CURL DOWN into Vacuum

Channel.

This warranty is valid for the original retail purchaser from the date of initial retail purchase and is not

transferable. Keep the original sales receipt. Proof of purchase is required to obtain warranty performance.

JCS dealers, service centers, or retail stores selling JCS products do not have the right to alter, modify or any

way change the terms and conditions of this warranty.

This warranty does not cover normal wear of parts or damage resulting from any of the following: negligent

use or misuse of the product, use on improper voltage or current, use contrary to the operating instructions,

disassembly, repair or alteration by anyone other than JCS or an authorized JCS service center. Further, the

warranty does not cover: Acts of God, such as fire, flood, hurricanes and tornadoes.

Air was removed from • Examine the seal. A winkle along the seal may cause air to re-enter the bag.

the bag, but now air

has re-entered

To prevent wrinkles in the seal, gently stretch bag flat while inserting bag into

vacuum channel.

What are the limits on JCS’s Liability?

• Sometimes moisture or food material (such as juices, grease, crumbs,

powders, etc.) along seal prevents bag from sealing properly. Cut bag open,

wipe top inside of bag and reseal.

JCS shall not be liable for any incidental or consequential damages caused by the breach of any express,

implied or statutory warranty or condition.

• Sharp food items may have punctured bag. Use a new bag if there is a hole.

Cover sharp food items with a soft cushioning material, such as a paper towel,

and reseal.

• Fermentation or the release of natural gases from inside the foods may have

occurred. When this happens, food may have begun to spoil and should be

discarded.

Except to the extent prohibited by applicable law, any implied warranty or condition of merchantability or

fitness for a particular purpose is limited in duration to the duration of the above warranty.

JCS disclaims all other warranties, conditions or representations, express, implied, statutory or otherwise.

JCS shall not be liable for any damages of any kind resulting from the purchase, use or misuse of, or inability

to use the product including incidental, special, consequential or similar damages or loss of profits, or for

any breach of contract, fundamental or otherwise, or for any claim brought against purchaser by any other

party.

Bag Melts

• Sealing Strip may have become too hot. Always wait at least 20 seconds for

appliance to cool down before you vacuum package another item.

• Use FoodSaver brand bags. Our FoodSaver^®Bags and Rolls are specially

designed for FoodSaver^®units.

Some provinces, states or jurisdictions do not allow the exclusion or limitation of incidental or consequential

damages or limitations on how long an implied warranty lasts, so the above limitations or exclusion may

not apply to you.

This warranty gives you specific legal rights, and you may also have other rights that vary from province to

province, state to state or jurisdiction to jurisdiction.

If you need further

assistance:

• Call Consumer Services at 1-877-777-8042.

• For additional tips and answers to frequently asked questions,

go to www.foodsaver.com/Support.aspx

How to Obtain Warranty Service

In the U.S.A.

If you have any question regarding this warranty or would like to obtain warranty service, please call

1.877.777.8042 and a convenient service center address will be provided to you.

In Canada

If you have any question regarding this warranty or would like to obtain warranty service, please call

1.877.804.5383 and a convenient service center address will be provided to you.

In the U.S.A., this warranty is offered by Sunbeam Products, Inc. doing business as Jarden Consumer

Solutions located in Boca Raton, Florida 33431. In Canada, this warranty is offered by Sunbeam Corporation

(Canada) Limited doing business as Jarden Consumer Solutions, located at 20 B Hereford Street, Brampton,

Ontario L6Y 0M1. If you have any other problem or claim in connection with this product, please write our

Consumer Service Department.

PLEASE DO NOT RETURN THIS PRODUCT TO ANY OF THESE ADDRESSES OR TO THE PLACE OF PURCHASE.

www.foodsaver.com 1-877-777-8042

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