marinade into the meat easier.
12. In order to open the lid of the vacuum container, press the “Vacuum
release” button on the lid to release the pressure, where after the lid can
be removed.
13. The vacuum container can be cleaned and washed in the dishwasher (not
the lid) after use. Never use solvents for cleaning.
14. If it looks as if dirt has penetrated under the white protection lid at the
under side of the lid, you can remove the protection lid and hand wash it.
Wipe dry the underside of the lid of the vacuum container with a damp
cloth before you put the protection lid back on. Check that the protection
lid is properly positioned. Note that the entire lid cannot be hand washed;
only the white protection lid.
15.
NOTE!
The vacuum container and the lid must not be used in a microwave
oven.
Date stamping pickling boxes
On the lid of the vacuum container, you can easily set the packing date and
month by pushing the indicators to the date in question.
Preparation guide for various raw materials
Meat and fish:
To get the best result, the raw materials should be pre-frozen for about 1 to 2
hours prior to vacuum packing in order to preserve juiciness and texture. If it
is not possible to pre-freeze the raw materials, put some paper towel between
the meat/fish and the bag opening. Make sure that the paper does not stick in
the sealing.
Note that beef may have an even darker colour when vacuum packed, as
oxygen is removed during the process.
Vegetables:
Vegetables should be blanched before vacuum packing, since all vegetables
emit gas during storing. The blanching further stops the enzyme process, which
means that the vegetables loose colour and taste.
Peel the vegetables and blanch them by immersing them in boiling water and
let them boil until they soften a little, but are still crispy. Next, immerse in cold
water to stop the boiling process. Let the vegetables drain before vacuum
packing.
When freezing vegetables, let them pre-freeze for 1-2 hours. Position the
vegetables separately on baking paper or similar to prevent them from turning
into a frozen lump. Put the frozen vegetables in a vacuum bag and vacuum seal
the bag. Next, put the vacuum bag in the freezer. Note! Never vacuum pack
fresh mushrooms, onion and garlic because of the risk of anaerobic bacteria.
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