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Resumen del manual
Please check your QuickStart Guide to see if your appliance has one. 1. Place your FoodSaver® appliance on a flat, dry surface and plug the power cord into a standard electrical outlet. 2. Place the item(s) to be vacuum packaged inside the canister. Leave at least one inch (1”) between the contents and the rim of the canister. 3. Wipe rim to ensure it is clean and dry. 4. Place the lid on top of the canister. If the canister has latches, put them in an upright position so that the lid fits on the base. Push the latches downward until they snap into place. 5. Insert one end of the Accessory Hose into the Accessory Port on your FoodSaver® appliance. 6. Insert the other end of the Accessory Hose into the hole on the top of the canister lid. Twist the gray tip of hose while inserting to ensure a tight fi t. 7. Follow the steps for vacuum packaging as outlined in your QuickStart Guide. 8. Remove the Accessory Hose from the Accessory Port on the appliance before vacuum packaging in FoodSaver® Bags. Allow hot foods to cool to room temperature before vacuum packaging. Otherwise, the contents may bubble up out of the canister. How to Open the FoodSaver® Vacuum Packaging Canister To open, press and hold down the gray rubber button in the center of the lid until you no longer hear air escaping. This will release the vacuum and allow you to easily remove the lid. Care and Cleaning Instructions 1. Wash all FoodSaver® accessories in warm water using a mild dishwashing soap. Do not immerse lids in water. 2. Dry thoroughly before using. 3. FoodSaver® Vacuum Packaging Canister bases (but not the lids) are top–rack dishwasher safe. Lids should be wiped down with a damp cloth. 4. FoodSaver® Vacuum Packaging Canisters should not be used in the microwave or freezer. Vacuum Packaging and Food Safety Vacuum packaging extends the life of foods by removing most of the air from sealed containers, thereby reducing oxidation. Vacuum packaging helps preserve fl avor and overall quality. It also helps inhibit the growth of aerobic microorganisms, which can lead to the problems noted below under certain conditions: Mold – Easily identified by its fuzzy characteristic. Mold cannot grow in a low oxygen environment, therefore vacuum packaging can virtually eliminate it. Yeast – Results in fermentation, which can be identified by smell and taste. Yeast needs water, sugar and a moderate temperature to grow. It can also survive with or without air. Slowing the growth of yeast requires refrigeration, while freezing stops it completely. Bacteria – Right conditions, clostridium botulinum (the organism that causes Botulism) can grow without air and cannot be detected by smell or taste. Although it is extremely rare, it can be very dangerous. As with any other storage container, it is important to inspect food for spoilage prior to consuming. To preserve foods safely, it is important to maintain low temperatures. You can significantly reduce the growth of microorganisms at temperatures of 40°F (4°C) or below. Freezing at 0°F (-17°C) does not kill microorganisms, but stops them from growing. For long-term storage, always freeze perishable foods that have been vacuum packaged. It is important to note that vacuum packaging is not a substitute for canning and it cannot reverse the deterioration of foods. It can only slow down changes in quality. It is difficult to predict how long foods will retain their top-quality flavor, appearance or texture because it depends on the age and the condition of the food on the day it was vacuumed packaged. NOTE: Vacuum packaging is NOT a substitute for refrigeration or freezing. Any perishable foods that require refrigeration must still be refrigerated or frozen after vacuum packaging. Preparation Guidelines Vegetables need to be blanched before vacuum packaging. This process stops the enzyme action, which leads to loss of flavor, color and texture. To blanch vegetables, place them in boiling water or in the microwave until they are cooked, but still crisp. 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. Then, immerse the vegetables in cold water to stop the cooking process. Finally, dry the vegetables on a towel before vacuum packaging. Cruciferous vegetables (broccoli, Brussels sprouts, cabbage, cauliflower, kale, turnips) naturally emit gases during storage. Therefore, after blanching, they must be stored in the freezer only. IMPORTANT: Uncooked mushrooms, raw garlic and soft cheese should never be vacuum packaged. T020-00110 update.indd 1 7/13/07 11:18:15 AM Tips for Marinating with the Quick Marinator Marinating with your FoodSaver® vacuum packaging system opens the pores of your food during the process of vacuuming, so marinating is complete in as little as 20 minutes. Not only is your food infused more quickly – but the marinade also penetrates deeper for more intense f...