OBH Nordica 7949, Manual

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If you keep the container in the freezer, the vacuum pressure will last for up to
1 month. Of course, the ingredient can be kept for a longer period of time in
the freezer, even though the container is not under pressure. Check the status
of the vacuum pressure in accordance with the above instructions.
How to pickle under vacuum pressure
The pickling process speeds up if done under vacuum pressure, as the vacuum
pressure opens the pores of the meat/fish and thereby absorbs the pickle
dressing faster. This means that the pickling only takes a few minutes instead
of hours.
Pickling in a vacuum container
For an even more efficient pickling process, pickle fish/meat in a vacuum
container according to the following description:
1. Position the appliance on an even surface and plug the appliance to a wall
outlet.
2. Check that the vacuum container, the lid and the gaskets are clean and
dry.
3. Pour the marinade with the fish/meat into the vacuum container and
take care not to exceed the maximum level. Mount the lid on the vacuum
container.
4. Open the lid of the appliance. Secure one end of the vacuum tube with the
biggest coupling on to the tube coupling (7) of the appliance. Press the
other end into the opening of the lid of the vacuum container.
5. Press the lid with your hand at the beginning of the sealing process to
avoid air leakage between the vacuum container and the lid. Note that the
container is somewhat compressed during the vacuum process, which may
emit a creaking sound. This is quite normal and has no effect on the result.
6. Press the VACUUM SEAL button and the vacuum sealing starts direct.
7. When the container is under pressure this is indicated by the button
”Pressure indicator” being pressed.
8. The appliance stops automatically once a sufficient vacuum pressure has
been reached.
9. Let the pickled meat/fish rest for 30 seconds in the container under
pressure.
10. Press the left side release button (6) for about 5 seconds to let air get into
the container.
11. Repeat the above steps 7-10 4 times to get the best result.
12. After the 4th repetition, let the meat/fish pickle under vacuum pressure
for about 20 minutes. This makes the penetration of the pickle dressing
into the meat easier.
13. To open the lid of the vacuum container, press the ”Vacuum release”
button on the lid to release the pressure, after which you can remove the
lid of the vacuum container.
14. The vacuum container can be cleaned and washed in the dishwasher (not
the lid) after use. Never use solvents for cleaning. Read more in section
”Cleaning and maintenance” in the instruction manual for the Food Sealer.
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