Luvele LSVS130G, Instructions Manual

Tips for Vacuum Packaging

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Vacuum Packaging Meat & Fish

For the best results when vacuum packaging meats and fish, pre-freeze for 

1-2 hours before vacuum packaging in bag. This helps meats to retain their shape 

and prevents any liquids form overflowing into vacuum sealer. 

Vacuum Packaging Cheese

To keep cheese fresh you can vacuum pack after each use. Make the bag extra 

long when sealing for the first time. Cut sealed edge when you’re ready to use 

cheese. To re-package simply place the cheese back in to the bag and re 

vacuum seal.

Vacuum Packaging Vegetables

Vegetables need to be blanched before vacuum packaging. This stops enzymes 

from effecting the flavor, colour and texture of the vegetable. To blanch vegetables, 

place in boiling water for approximately 1 minute. After blanching place the 

vegetable in to iced cold water to stop the cooking process. Then dry vegetables 

on paper towel before vacuum packaging.

Note: 

Cruciferous vegetables such as broccoli, Brussels sprouts, cabbage and 

cauliflowers naturally emit gases during storage. Therefore, after blanching and 

vacuum packaging they must be stored in freezer only. Mushrooms and garlic 

should not be vacuumed packed.

Vacuum Packaging Fruits

Fruits can be vacuumed sealed whole or sliced. For longer lasting storage place 

fruits in freezer.

Vacuum Packaging Coffee or Powdery Foods

To prevent food particles from being drawn into vacuum pump place a coffee fliter 

or piece of paper towel at the top of bag before vacuum packaging. You can also 

place the food in its original bag inside a vacuum sealer bag.

Vacuum Packaging Liquids

Before vacuum packaging liquids such as stock, pre-freeze in a ice cube tray until 

frozen. Place frozen cubes into vacuum sealer bag. When ready to use place 

frozen cube straight in to dish being prepared