1. Make two folds to the top of the bag prior to use. To do so, fold the bag in half length-wise. Fold a 3cm wide triangle at the top. Press to crease then unfold (see illustration to below).
2. Add contents to the vacuum seal bag, taking care not to get the top of the bag wet as this can negatively impact the vacuum function.
3. Take the pre-folded edges, double fold over on the inside of the bag, press together and hold to form vacuum funnel.
4. Press out excess air, place open end with folds in the vacuum sealer, lower lid, and lock. Leave 3-4 inches at the top of the bag to extract the air.
5. Press ‘manual air extraction’ until the desired vacuum is achieved and heat seal bag closed. Take care not to over extract air as you may draw moisture into the vacuum chamber of your sealer.
- Always keep the bag upright to prevent any moisture running to the open end of the bag.
- Do not over extract air as you will draw moisture into the tubing and chamber.
- When sealing fish or shellfish, dry with a paper towel prior to bagging to absorb any excess moisture.
- When using a home vacuum sealer, the vacuum function may take 2-3 times longer than traditional vacuum seal bags to extract air.
- Ensure you have used the fold mentioned above to create a vacuum funnel for air to be extracted.
- If your machine isn’t working properly, run the vacuum function 2-3 times while the machine is empty.
- The bags can be reused. Simply wash the vacuum bag in hot soapy water, use to store goods, seal and freeze.
- At end-of-life, prepare for composting. Rinse and cut into smaller pieces and add to your home compost or commercial compost.
- Make sure your compost is warm, has oxygen and moisture.
- If you don’t have a home compost and live in New Zealand, visit: