Campfire 504112 User manual

IMPORTANT
Read these instructions for use
carefully. Familiarise yourself with the
appliance before use. Keep these
instructions for future reference.
Vacuum Sealer
A simple 3 step vacuum seal for hygienic,
fresher & healthier food
Instruction manual
Part No. 504112

2
Contents
Important instructions –
retain for future use.
p2. Important Safeguards
p3. Packaging Tips
p4. Functions & Features
p5. Operating Instructions
p7. Care Instructions
p7. Packaging Non-Food Items
p8. Food Preparation and Storage
p9. Guidelines for Vacuum Packaging
p11. Trouble Shooting
Important
Safeguards
Read the instructions
carefully. Always follow these
basic precautions when
using the Vacuum Sealer.
• Do not use the appliance on wet or
hot surfaces.
• Do not immerse any part of the
appliance, supply cord or plug in
water or other liquid.
• To disconnect, unplug the supply cord
from the electrical outlet.
• Do not operate the appliance with a
damaged supply cord or plug. Do not
operate the appliance if it malfunctions
or is in any way damaged. If damaged,
it must be returned to an authorised
service centre.
• Only use recommended accessories
or attachments.
• Use the appliance only for its
intended use.
• This appliance is not intended for use
by young children.
• Young children should be supervised
to ensure that they do not play with
the appliance.
• If the supply cord is damaged, it
must be replaced by the manufacturer,
or its service agent or a similarly
qualied person.
• For household use only
WARNING: To avoid dangers of
suffocation, keep all plastic bags
away from babies and children.
This is not a toy.
If you have any concerns regarding the
performance and use of your appliance,
please visit www.primusaustralia.com.au
or contact Service Line 1300 555 197.

3
Packaging Tips
When vacuum packaging:
• Vacuum packaging is NOT a substitute
for refrigeration.
• Use ONLY bags, rolls and canisters
that are recommended.
• Do not allow the Vacuum Channel
to ll up with liquids. This will render
the machine unusable. To prevent it,
avoid overlling the bags and freeze
liquids rst.
• You can prevent liquids from being
drawn into the appliance by placing a
folded paper towel at the top of the
bag, below the seal area, before
vacuum sealing.
• Do not attempt to create your own
side seals for a vacuum seal bag.
These bags are manufactured with
special side seams which are sealed
all the way to the outer edge. Creating
your own side seams can actually
leave air channels exposed which will
cause leakage and prevent a vacuum
from being formed.
• Always make sure you leave at least
2.5cm of extra bag material for each
time you plan to reuse the bag.
To avoid possible illness, do not
reuse bags.
• If you are not sure whether you have
achieved a complete seal, simply seal
the bag again about 1cm above the
rst seal.
• Bulky items sometimes make it
difcult to achieve a smooth sealing
surface. Gently stretch the bag at
along the Sealing Strip before closing
the lid.
• When packaging products with sharp
edges (dry spaghetti, silverware, etc.),
protect the bag from punctures by
wrapping the products in a cushioning
material, such as paper towels, styro
foam, tissue, etc. Products can also be
vacuum sealed in canisters to avoid
any possibility of puncturing a bag.
• Avoid drawing powdery or ne-grained
products such as our, sugar and
coffee grinds into the appliance. This
will inhibit the vacuuming and sealing
process and may clog the unit,
preventing it from drawing a good
vacuum. To prevent this from
occurring, avoid overlling the bags.
• If you are using the vacuum seal
appliance to re-seal packets, ensure
that these have previously been
commercially heat sealed. Do not
use the sealing strip to re-seal
conventional plastic wrap, sandwich
bags and plastic bags as they may
melt over the sealing strip.

4
Functions &
Features
Seal Only (Indicator):
To seal the bag without vacuum
or make a vacuum seal bag.
Stop:
To switch off the vacuuming and
sealing action.
Vacuum & Seal
(Indicator):
To draw air out of the bag and
automatically switch to seal the
bag after vacuum is completed.
Lid Lock:
To lock or unlock the lid.
Sealing Strip:
Contains a heating wire covered
with Teon which allows the bag
to seal but not stick to the strip.
Caution: Hot surface. Do not
touch.
Vacuum Channel:
Draws air out of the bag and
catches any liquid overow.
1.Seal Only (Indicator)
Lid Lock
Lid Lock
Sealing Strip
Vacuum Channel
3.Vacuum & Seal (Indicator)
2.Stop

5
Operating
Instructions
As easy as 1. 2. 3.
Place the items you wish to preserve
inside the bag. Clean and straighten
the open end of the bag, make sure
there are no wrinkles or ripples on
the panels of the open end.
1. Open the lid, (the lid may be
locked, if so, press rmly on the
lid locks to release). Make sure
that both panels of the bag are
located within the rippled area
(Vacuum Channel), but below the
round post which is the vacuum
pump hole.
2. Close the lid and then press
down rmly on both sides using
two hands – until both sides
lock. Press the “Vacuum &
Seal” button. The bag will be
automatically vacuumed and
sealed.
3. When the “Vacuum & Seal”
indicator light goes out the
process is complete. Press the
two Lid Lock buttons to release
the bag.
1.
1.
2.
2.
3.
3.

6
Operating
Instructions
Making a bag using the
bag roll
1. Unroll the bag and put one end of the
bag on top of the grey rubber strip,
then close the lid. Make sure that
both panels of the bag are located
within the rippled area (Vacuum
Channel), but below the round post
which is the vacuum pump hole.
2. Close the lid and then press down
rmly on both sides using two hands
– until both sides lock. Press the
“Seal Only” button. The bag will be
automatically vacuumed and sealed.
3. When the “Seal Only” indicator light
goes out the process is complete.
Press the two Lid Lock buttons to
release the bag. Then pull out the
bag roll and cut to your desired bag
length. The bag is ready.
Opening a sealed bag
Cut bag straight across the seal
with scissors.
Resealing
You can reseal many foods in their
original store packages by following the
steps of “As easy as 1. 2. 3.” on the
previous page.
NOTE: The Vacuum Sealer system can
not be directly used for the vacuum
sealing of canisters or canning jars.
1.
1.
2.
2.
3.
3.

7
Care Instructions
Vacuum Sealer
• Always unplug the appliance
before cleaning.
• Clean using a mild dishwashing soap
and a warm, damp cloth. Do not
immerse the appliance in water. Dry
thoroughly before using.
• Do not use abrasive products or
materials to clean any of the appliance
components.
Packaging
Non-Food Items
Your Vacuum Sealer also
protects non-food items
from oxidation, corrosion
and moisture. Just follow the
directions for vacuum sealing
using the pre-cut bags.
• Camping and hiking gear stays dry and
compact. Vacuum sealing your clothes
and equipment will help save space in
your bag. Vacuum seal matches, maps
and anything you want to stay dry.
• Vacuum seal your food and equipment
for outdoor activities. Batteries and
lm won’t get damaged by water, and
you’ll appreciate having a dry change
of clothes.
• Vacuum seal rst aid kits and
emergency kits for your house,
your boat and your car. Items will
all be in one package and will stay
dry, without dirt and mould. Include
ares, batteries, ashlight, candles
and matches.
• To vacuum seal cutlery, wrap fork
prongs in soft cushioning material,
such as a paper towel, to avoid
puncturing bag.

8
Food Preparation
and Storage
Vacuum sealing is not a substitute for
canning nor can it reverse deteriorating
quality; it can only slow down changes
in quality. It is impossible to predict how
long a specic food will have top-quality
avour, appearance and texture, because
it depends on the age and condition of
the food on the day it was vacuum sealed.
Foods that are extremely fresh will last
longer than foods that are
already deteriorating.
Vacuum sealing extends the life of foods
by removing nearly all the air in a sealed
container, thereby reducing oxidation
which affects nutritional value, avour
and overall quality. However, most foods
contain enough water to support
micro-organisms which can grow with
or without air. While micro-organisms
are present everywhere, only certain
ones cause problems, and only under
certain conditions:
• Mould: Easy to identify because of
its characteristic fuzz. Moulds are
virtually eliminated by vacuum sealing
because they cannot grow in a low
oxygen environment.
• Yeast: Results in fermentation, which
can frequently be identied by smell or
taste. Yeast requires water, sugar and
a moderate temperature to grow, and
can grow with or without air.
Refrigeration slows the growth of
yeast, and freezing stops it completely.
• Bacteria: Frequently results in
discolouration, soft or slimy texture,
and/or an unpleasant odour can grow
without air under the right conditions,
cannot be detected by smell or taste,
and although extremely rare, can be
very dangerous.
The combination of vacuum
sealing and freezing will
extend food freshness
and reduce the growth of
bacteria in perishable foods.
Maintaining low temperatures is a critical
factor in preserving foods safely. Growth
of micro-organisms is signicantly
reduced at temperatures of 4°C or below.
Freezing at -17°C does not kill micro-
organisms, but it stops them from
growing. For long term storage, always
freeze “perishable” foods that have been
vacuum sealed.
Thawing and heating vacuum
sealed foods
Always thaw foods in either the
refrigerator or microwave – do not leave
“perishable” foods at room temperature
to thaw.
To microwave in a pre-cut bag, cut
a corner of the bag and place on
a microwave-safe dish. You can
always reheat foods in pre-cut bags by
placing them in water at a low simmer
below 75°C.
NOTE: Vacuum sealing is NOT a
substitute for refrigeration or freezing.
Any “perishable” foods that require
refrigeration prior to vacuum sealing
still must be refrigerated or frozen
after vacuum sealing.

9
Guidelines for
Vacuum Sealing
Preparation guidelines for
meat and fish
For best results, pre-freeze meat and sh
for 1-2 hours before vacuum sealing in a
pre-cut bag. This helps retain the juice
and shape and guarantees a better seal.
If it’s not possible to pre-freeze, place a
folded paper towel between meat or sh
and top of bag but below seal area.
Leave paper towel in the bag to absorb
excess moisture during the vacuum
sealing process.
NOTE: Beef may appear darker after
vacuum sealing due to the removal
of oxygen. This is not an indication
of spoilage.
Preparation guidelines
for hard cheeses
To keep cheese fresh, vacuum seal it
after each use. Make your pre-cut bag
extra long, allowing 2.5cm of bag
material for each time you plan to open
and reseal in addition to the 7.5cm 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 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 seal.
Store in refrigerator.
Preparation guidelines
for vegetables
Vegetables need to be blanched before
vacuum sealing. This process stops the
enzyme action that could lead to loss of
avour, colour and texture.
To blanch vegetables, place them in
boiling water for 1 to 2 minutes. After
blanching, immerse vegetables in iced
cold water to stop the cooking process.
Finally, dry vegetables on a towel before
vacuum sealing.
When freezing vegetables, it is best to
pre-freeze them for 1-2 hours or until
solidly frozen. To freeze vegetables in
individual servings, rst 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 seal
vegetables in a pre-cut bag. After they
have been vacuum sealed, return them
to the freezer.
NOTE: Vegetables such as broccoli,
brussels sprouts, cabbage, cauliower,
kale, turnips naturally emit gases during
storage. Therefore, after blanching, they
must be stored in a freezer only.
IMPORTANT: Mushrooms should never
be vacuum sealed.

10
Preparation guidelines
for fruits
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, rst 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 seal fruit in a pre-cut
bag, then return them to the freezer.
You can vacuum seal fruit portions for
baking, or in your favourite combinations
for easy fruit salad all year round.
Preparation guidelines for
baked goods
To vacuum seal baked goods, we
recommend using a Vacuum 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 seal
for later use.
Preparation guidelines for
coffee and powdery foods
To prevent food particles from being
drawn into the vacuum pump, place a
coffee lter or paper towel at top of bag
or canister before vacuum sealing. You
can also place the food in its original bag
inside a pre-cut bag.
Preparation guidelines for
marinating
Vacuum sealing opens the pores in foods
such as meats, poultry and seafood
absorbing marinades much faster than
traditional marinating methods.
Marinating can occur in either pre-cut
bags. Do not overll bags with marinating
liquid. This ensures that liquid does not
enter the vacuum channel.
NOTE: Marinating times will vary
depending on the type of marinade
being used. Do not marinate for more
than 5-10 minutes if the marinade
contains acidic ingredients, such as
lemon juice and vinegar.
Preparation guidelines for
liquids
Before you vacuum seal 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 seal in a pre-cut bag. You can
stack these “frozen bricks” in your
freezer. When you’re ready to use, just
cut the corner of bag and place in a dish
in a microwave or drop into water at a
low simmer below 75˚C.
Re-sealing chip packets, etc
Whilst we recommend only using pre-cut
bags and rolls to vacuum seal items, you
can also utilise the sealing strip to re-seal
pockets that have already undergone a
commercial quality seal.
The heat sealing strip allows half
consumed packets of chips, crackers
and cereals to be resealed by placing on
heating sealing strip.
Ensure that the bag does not reach into
the vacuum channel, as it will crush
delicate items. Only re-seal packets.
NOTE: Do not use the sealing strip to
seal conventional plastic wrap,
sandwich bags and plastic bags as the
bags may melt over the sealing strip.
Preparation guidelines for
snack foods
Your snack foods will maintain their
freshness longer when you vacuum
seal them.