Belifu SU-804A, Руководство по эксплуатации

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Blanching times range from 1 to 2 minutes for leafy greens and peas; 3 to 4 minutes for snap peas, sliced
zucchini, or broccoli; 5 minutes for carrots; and 7 to 11 minutes for corn on the cob. After blanching, immerse
vegetables in cold water to stop the cooking process. Finally, dry vegetables on a towel before vacuum sealing.
Note: All vegetables (including broccoli, brussels sprouts, cabbage, cauliflower, kale, turnips) naturally emit
gases during storage. Therefore, after blanching, they must be stored in freezer only
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When freezing vegetables, it is best to pre ‐ freeze them for 1 ‐ 2 hours or until solidly frozen. To freeze
vegetables in individual servings, first place on a baking sheet and spread them out so they are not touching.
This prevents them from freezing together in a block. Once they are frozen, remove from baking sheet and
vacuum seal vegetables in a Bag. After they have been vacuum ‐ sealed, return them to the freezer.
IMPORTANT: Due to the risk of anaerobic bacteria, Fresh mushrooms, onions and garlic should never be
vacuum sealed.
Preparation Guidelines for Leafy Vegetables:
For best results, use a canister to store leafy vegetables. First wash the vegetables, and then dry with a towel
or salad spinner. After they are dried, put them in a canister and vacuum seal as normal. Store in refrigerator.
Preparation Guidelines for Fruits:
When freezing soft fruits or berries, it is best to pre ‐ freeze them for 1 ‐ 2 hours or until solidly frozen. To
freeze fruit in individual servings, first place on a baking sheet and spread them out so they are not touching.
This prevents them from freezing together in a block. Once they are frozen, remove from baking sheet and
vacuum seal fruit in a Bag. After they have been vacuum ‐ sealed, return them to the freezer. You can vacuum
seal portions for baking, or in your favorite combinations for easy fruit salad all year round. If storing in the
refrigerator, we recommend using a Canister.
Preparation Guidelines for Coffee and Powdery Foods:
To prevent food particles from being drawn into vacuum pump, place a coffee filter or paper towel at top of
bag or canister before vacuum sealing.
Preparation Guidelines for Liquids:
Before you vacuum seal liquids such as soup stock, pre ‐ freeze in a casserole dish, loaf pan or ice cube tray
until solid. Remove frozen liquid from pan and vacuum seal in a Bag. You can stack these “frozen bricks” in
your freezer. When you’re ready to use, just cut corner of bag and place in a dish in microwave or drop into
water at a low simmer, below 170°F (75°C).To vacuum seal non ‐ carbonated bottled liquids, you can use a
Bottle Stopper with the original container. Remember to leave at least one inch of room between contents