
pickle for at least 30 minutes in the vacuum bag before you cut open the
bag.
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 to a wall outlet (the
signal lamps Sealing/Normal and Pressure/Normal will go on).
2.
Make sure that the vacuum container and the lid are clean and dry.
3.
Pour the marinade with fish/meat into the vacuum container and take care
not to exceed the maximum level. Put the lid on the vacuum container.
4.
Press to engage one end of the vacuum tube (positioned in the tube
groove on the back of the appliance) on the tube coupling of the appliance
and the other end on the lid of the vacuum container. If you use the tube
delivered with the container and you have an adapter, you should first
remove it. Consequently, the tube to be used should have two ”taps”.
5.
Make sure that the lock of the lid is in position “OPEN”.
6.
Press the lid with your hand at the start of the sealing process to avoid air
leakage between the vacuum container and the lid.
7.
Press the Pressure button to select the speed depending on the product
to be vacuum packed: Choose ”Normal” for normal speed or ”Gentle”
for fragile contents and a more gentle speed. The ”Gentle” setting is in
particular suitable for soft and sensible raw materials.
8.
Press the Canister button and the vacuum process starts immediately. The
appliance stops automatically once a sufficient vacuum pressure has been
reached. The progress display counts down from 9-0. The canister lamp
goes off and ”0” flashes in the display for a few seconds.
9.
Let the pickled raw materials rest under vacuum pressure in the container
for 30 seconds.
10.
Now lift the handle to let air get out of the container.
11.
Repeat points 8 to 10 four times to get the best result.
12.
After the 4th repetition, turn the lock of the lid to ”SEAL” and leave the
raw materials to pickle under vacuum pressure for about 20 minutes. This
makes the penetration of the marinade into the raw materia easierl.
13.
Press the lid with your hand and pull out the vacuum tube from the lid. Turn
the lock of the lid from ”SEAL” to ”OPEN” in order to open the lid of the
vacuum container. You can now remove the lid.
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.
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