1. In order to get the best protection for your item the proper sized bag is needed. The more the bag fits to the items the less air has to be vacuumed from the bag and the less chances of spoilage from air exposure.
 

2. But also do not put too much stuff inside the bag: Allow approximately 5cm margin between the food and seal so that the bag can be placed on the vacuuming plate more positively;
 

3. To achieve an efficient seal, ensure that the area to be sealed is completely clean, dry; and that there are no creases or wrinkles in the bags.
 

4. Do not use the vacuum sealer on cling film, as the heat will melt this type of film.
 

5. When packing boiling foods, allow them to cool for 5 minutes before packing.
 

6. Do not leave too much air inside the bag. Press the bag to allow extra air to escape from the bag before vacuuming it. Too much air inside the bag increases the vacuum pump loading and may cause the motor insufficient power to draw away all the air inside the bag!
 

7. Foods should always be thawed in the refrigerator to preserve better quality. As vacuum packing extends the shelf life of foods, but does not preserve them. But for bean coffee, storing at room temperature is okay, freezers and refrigerators allow moisture to accumulate on the beans, which adds unwanted water to the coffee。 It will also not be good for the flavor and complexity of your coffee.
 

8.  When using canisters, remember to leave 3 centimeters of space at top of canister.
 

9.  When you are vacuum sealing items with sharp edges (such as dry spaghetti, silverware, etc.), protect bag from punctures by wrapping item in soft cushioning material, such as a paper towel. You may want to use a canister instead of a bag.
 

10. Pre-freeze fruits and blanch vegetables before vacuum sealing for best results.
 

11. Suggest to vacuum seal one bag within 1 minute, to make sure the appliance has enough time to cool down.
 

12. Bags that previously contained fruits, vegetable and dry goods can be resealed. Bags that contained raw meats, fish eggs or unpasteurized cheese should be discarded after use because they may contain invisible bacteria that will remain after washing.
 

13.T o open a sealed bag, cut the bag straight across with scissors just inside the seal.

 

14.Turn the sealing edge of the open pouch outward and downward before filling to reduce the chance that liquids, oils, or debris from the food could collect there and hamper proper sealing.

 

15．Microwave cooking:

1.  Place bag on a microwave safe plate or dish.

2. Puncture bag several times with a fork to allow steam to escape during microwave cooking. Consult your microwave instruction booklet on heating commercially prepared bags for times.

3. Before storing the foods such as tortillas, crepes or hamburger patties, use wax or parchment paper between them to stack the pieces, this will be convenient to remove some of the food, reseal the rest and immediately replace in the freezer.