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. Make sure that the appliance has been charged according to the
instructions in “Charging of the appliance”.
2. Check that the vacuum container, the lid and the gaskets are clean and
dry.
3. Pour the pickle dressing 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. Remove the outer housing (2) by turning it until the marking on the
appliance is pointing against the open padlock icon.
5. Press the inner sealing mouthpiece (3) against the valve of the container
and make sure that it fits tightly between the mouthpiece and the valve.
6. 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.
7. Press the on/off switch and the vacuum sealing starts.
8. Keep the on/off switch pressed for 1 minute to complete the vacuum
sealing.
9. When the container is under pressure this is indicated by the button
”Pressure indicator” being pressed.
10. Leave the pickled meat/fish rest for 30 seconds in the container under
pressure.
11. Press the ”Vacuum release” button on the lid to let air get into the
container.
12. Repeat the above steps 5-10 4 times to get the best result.
13. 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.
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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