- When frying greasy ingredients, a large amount of oil or rendered fat leaks into the pan. The oil or fat causes white smoke and the pan may heat up more than usual. This does not affect the unit or the end result. Midway through the cooking process, carefully pour off any excess oil or rendered fat from the pan wearing oven-safe gloves then continue cooking.
• The pan still contains grease residues from previous use.
- White smoke is caused by greasy residue heating up in the pan. Be sure you clean the pan properly after each use.
• Marinade, liquid or meat juices are splattering in the rendered fat or grease.
- Pat food dry before placing inside the basket. Occasionally pour off rendered fat or grease from pan during cooking.
• Breading or coating did not adhere properly to food.
- White smoke can be caused by tiny pieces of airborne breading. Press breading or coating to food to ensure it sticks.
Season with salt, pepper, spices or marinade of choice. Place the food in a zipper lock bag and slowly lower the bagged food into a bowl of water, letting the pressure of the water press air through the top of the bag. Once most of the air is out of the bag, carefully seal it just above the water line. This is called water immersion method.
Yes you can use either pre-cut quart bags or bags from a roll. You should always use bags from the same manufacturer as different vacuum sealers seal at different temperatures, and if your bag doesn't match your machine it won't seal properly.