12.
To open the top of the vacuum canister, push the “Vacuum release” button
on the top to release the pressure, then the top of the vacuum canister
can be lifted off.
13.
The vacuum canister can be cleaned and washed in a dishwasher (not the
top) after use. Never use solvents when cleaning.
14.
If it looks like dirt has gotten under the white protective cover on the
underside of the top, the protective cover can be removed and washed by
hand. Then wipe off the underside of the vacuum canister’s top with a wet
rag before the protective cover it put back on. Check that the protective
cover is properly in place. Note that the entire top cannot be washed by
hand, only the white protective cover.
15.
NOTE!
The vacuum canister and top may not be used in a microwave
oven.
Date marking the marinating box
On the top of the vacuum canister, you can easily set the packing date and
month by pushing the markers to the current date.
Preparation guide for various kinds of produce
Meat and fish:
For the best results, the produce should be pre-frozen for around 1-2 hours
before they are vacuum packed to retain succulence and texture. If it is not
possible to pre-freeze the produce, place a paper towel between the meat/fish
and the bag opening. Be careful that the paper does not end up in the seal.
Note that the meat may look darker when it has been vacuum packed since
the oxygen is removed during the process.
Vegetables:
Vegetables should be blanched before they are vacuum packed since all
vegetables emit gases during storage. Blanching also stops the enzyme
process that can make the vegetables lose colour and taste.
Peel the vegetables and then blanch them by dipping them in boiling water and
cooking them until they have softened somewhat, but are still crisp. Then place
them directly in cold water to stop the boiling process. Then let them drip dry
before they are vacuum packed.
When vegetables are to be frozen, they should first be pre-frozen for 1-2 hours.
Separate them out on a piece of baking paper or the like to keep them from
freezing together in a clump. Then place the frozen vegetables in a vacuum
bag and vacuum seal the bag. Then place the vacuum bag in the freezer. Note!
Fresh mushrooms, onions and garlic should never be vacuum packed due to
the risk of anaerobic bacteria.
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