Average Reviews:
(More customer reviews)Excellent product! I've had a Tilia FoodSaver Vac for about 9 years (I asked for it for my birthday) and have never had a problem with it. If the person who said that one corner didn't seal will check the rubber on the lid, it may have slid to one side and isn't making contact with the bag when trying to seal it. This would make it not seal completely. No one has offered hints to make using the Tilia FoodSaver Vac more economical or practical so here are some suggestions: (1) When making a bag, if the meat(as an example) is a steak 8 inches long, make the bag at least 12 inches long. The reason for this is that the bags can be washed and reused over and over until they're too small to use and still seal.
(2) After sealing the bag, there is about an inch of waste bag material on the end you just sealed so take a felt tip marker and write on that end, what it is, the weight, and the date. When you open the bag to use the "meat", cut off the end you wrote on, wash the bag, reuse it and write on the new end when you seal it again. (3) For sanitary purposes even though I wash the bag, when I reuse it for meat, I wrap the meat in plastic wrap before putting it in the bag. (4) If you want to put liquid in a bag for sealing, put the liquid in a zip lock bag and freeze it and when it's frozen, take the contents out of the zip lock and put it in a Tilia FoodSaver Vac bag and seal it as you normally would. If you try to seal a liquid in the bag unfrozen, the vac will pull the liquid into the motor and ruin it. I hope this helps some of you.
P.S. To thaw the meat I run HOT water in the sink and immerse the bag and leave it to thaw quickly. Thinner meats like chops or some steaks thawing will take about 15 minutes and naturally thicker ones take longer. I check by trying to bend the meat (still in the bag of course). If it's totally flexible it's thawed. If you want to thaw meat that's not in a Vac Bag just take a gallon zip lock type bag, put the meat in it and start submerging the bag. Zip the bag closed all but one corner which is kept above the water line and as you submerge the bag the water pushes the air out of the bag right up through that corner. Carefully lower the bag to the zip line and seal it. Now you have a vacuumed bag. If you don't have a vac machine and want to freeze something, do the zip thing in cold water, dry the bag and put it in the freezer now you have a cheap vacuumed, sealed bag and your food will last longer with the air removed. I've been doing this for years and have never ruined meat, ever. It beats leaving food on the counter to thaw for hours or in microwave to partially cook and get tough.
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Great for starters.The Vac 300 is an excellent entry-level machine that offers easy, commercial-quality vacuum packaging at an affordable price. Designed to work with FoodSaverBags and FoodSaverRolls, the Vac 300 is ideal for people who are primaril
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