cuisinecraft CV300 User manual

User Manual
Chamber Vacuum Sealer
Model: CV300

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Thank you for purchasing the CV300 Vacuum Packaging Unit. With the help of the
CV300, you will now be able to keep food fresher longer in the refrigerator, freezer
and pantry. The CV300 effectively removes air and extends freshness up to five
times longer than normal preservation methods. Also, the CV300 can be used to
preserve and organize household items like keepsakes, small toys and easy-to-lose
items. You will soon find your CV300 to be so versatile and convenient, it will never
leave your countertop.
The CV300 is a chamber vacuum system, which offers two distinct advantages over
non-chamber, external bag type units. First, a much higher level of vacuum can be
achieved, which means a longer shelf life for foods that you package. Secondly,
liquids and liquid-rich foods can be effectively vacuum packaged. Foods like fresh
meats, fish, soups, stews, etc. are no longer a problem to vacuum package.
Marinated vegetables and meats are packaged quickly with ease, and no mess.
The CV300 Chamber Machine uses commercial technology. Simply place the pouch
to be sealed inside the chamber and close the lid. Push start and the sealing process
begins! First, the air is removed from the entire chamber and the vacuum pouch.
Once the preset vacuum level is achieved, the pouch is sealed. Upon completion of
the sealing cycle, air flows back into the chamber. Wait for the beep, and the process
is complete.
With the CV300, you can easily package a wide variety of sizes and shapes. Prep
and store smaller, individual serving portions as well as bulk items. The maximum
vacuum bag width is 290mm.

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Table of Contents
Vacuum Packaging and Food Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 - 4
The Vacuum Sealer Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 - 7
Safety & Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 - 8
Getting Started with Vacuum Packaging……………………………………………..8-9
Packaging with Vacuum Pouches……………………………………………………..…9
Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 0 - 1 3
Food Storage & Safety Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 3 - 1 4
Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 4 - 1 6

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Vacuum Packaging and Food Safety
Vacuum packaging extends the life of foods by removing most of the air from sealed
containers and prevents fresh air escaping into the sealed containers, thereby
reducing oxidation. Vacuum packaging helps preserve flavor and overall quality. It
also helps inhibit the growth of aerobic microorganisms, which can lead to the
problems noted below under certain conditions:
Mold – Mold cannot grow in a low oxygen environment; therefore vacuum packaging
can virtually eliminate it.
Yeast – Results in fermentation, which can be identified by smell and taste. Yeast
needs water, sugar and a moderate temperature to grow. It can also survive with or
without air. Slowing the growth of yeast requires refrigeration, while freezing stops it
completely.
Bacteria – Results in an unpleasant odor, discoloration and/or soft or slimy texture.
Under the right conditions, clostridium botulinum (the organism that causes Botulism)
can grow without air and cannot be detected by smell or taste. Although it is
extremely rare, it can be very dangerous.
As with any other storage container, it is important to inspect food for spoilage prior
to consuming.
To preserve foods safely, it is important to maintain low temperatures. You can
significantly reduce the growth of microorganisms at temperatures of 4ºC or below.
Freezing at -17ºC does not kill microorganisms, but stops them from growing. For
long-term storage, always freeze perishable foods that have been vacuum
packaged.
It is important to note that vacuum packaging cannot reverse the deterioration of
foods. It can only slow down changes in quality. It is difficult to predict how long foods
will retain their top-quality flavor, appearance or texture because it depends on the

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age and the condition of the food on the day it was vacuumed packaged.
Note: 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
Vegetables need to be blanched before vacuum packaging. This process stops the
enzyme action, which leads to loss of flavor, color and texture. To blanch vegetables,
place them in boiling water or in the microwave until they are cooked, but still crisp.
Then, immerse the vegetables in cold water to stop the cooking process. Finally, dry
the vegetables on a towel before vacuum packaging. Cruciferous vegetables
(broccoli, sprouts, cabbage, cauliflower, kale, turnips) naturally emit gases during
storage. Therefore, after blanching, they must be stored in the freezer only.