Rival VS107 Seal A Meal Vacuum Food Sealer - Page 8 - Answered Questions & Fixed issues

Believe this YouTube video can show you the process. Can't testify this is your exact model, but should be close.


Kitchen... | Answered on Apr 23, 2020 | 76 views

Parts and manuals for QVC products are near impossible to find. Its all made on China and have short shelf lives. But, theres still help.

The best place to ask is in the Cooks Essentials Facebook Group. Ask there, may not have your exact model but most have similar controls and cook times.

Ask here:


Kitchen... | Answered on Apr 22, 2020 | 55 views

ebay and other online places are sellers of

mellerware 26550 parts

the drive belt is available new

Kitchen... | Answered on Apr 20, 2020 | 521 views

Took mine apart and put it back together. Lined up the plate under the spinner cap and now it is working.

Kitchen... | Answered on Oct 27, 2020 | 3,970 views



Kitchen... | Answered on Apr 12, 2020 | 57 views



Kitchen... | Answered on Apr 08, 2020 | 81 views

user manual severin bm 3982 a

Kitchen... | Answered on Mar 25, 2020 | 585 views



Kitchen... | Answered on Mar 25, 2020 | 88 views

thats what i did on mine they blew when i hooked the cables up backwards (gotta watch that)
but i used 130 amp alt diodes from an old tractor alt i had

Kitchen... | Answered on Mar 25, 2020 | 1,458 views


Kitchen... | Answered on Mar 21, 2020 | 72 views


Kitchen... | Answered on Mar 21, 2020 | 83 views


Kitchen... | Answered on Mar 08, 2020 | 99 views

My oven dnt steam

Kitchen... | Answered on Mar 04, 2020 | 893 views

Has any body got a manual for a robin ir80 please

Kitchen... | Answered on Feb 20, 2020 | 264 views

I am not a baker but I do know dough rises either by the action of live yeast producing carbon dioxide or by the chemical action of bacteria + chemicals as in soda bread.
Soda bread doesn't rise very much and produces a fairly dense bread. A portion of active dough is kept from every batch to start activity in the next batch and in this way the cultures in many artisan breads are unchanged over the last century or two.

Yeast risen bread dough needs 10 minutes of energetic kneading after mixing and then about an hour in a warm place until it has doubled in volume before baking. Be sure to use live yeast and be careful with the amount of salt in the dry ingredients.

There are many recipes online.

Kitchen... | Answered on Feb 20, 2020 | 82 views

You open it!

Kitchen... | Answered on Feb 13, 2020 | 95 views

It's either the fryer has lost its potency

Kitchen... | Answered on Feb 11, 2020 | 82 views

You first need to stir it up

Kitchen... | Answered on Feb 04, 2020 | 102 views

Not finding what you are looking for?
Rival VS107 Seal A Meal Vacuum Food Sealer Logo

Popular Tags

31 questions posted

Ask a Question

Usually answered in minutes!

Top Rival Kitchen Appliances - Others Experts

Michael Thomas
Michael Thomas

Level 3 Expert

3056 Answers

Brad Brown

Level 3 Expert

18562 Answers

Paul Carew

Level 3 Expert

3527 Answers

Are you a Rival Kitchen Appliances - Other Expert? Answer questions, earn points and help others

Answer questions

Manuals & User Guides