Tilia Quick Marinator

Tilia Quick Marinator bruksanvisning

  • How to Vacuum Package Using Your FoodSaver
    Packaging Canister
    NOTE: FoodSaver
    Vacuum Packaging Canisters can only be used with
    a FoodSaver
    appliance that has an Accessory Port. Please check your
    QuickStart Guide to see if your appliance has one.
    1. Place your FoodSaver
    appliance on a fl at, 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 fi ts 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
    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
    8. Remove the Accessory Hose from the Accessory Port on the appliance
    before vacuum packaging in FoodSaver
    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.
    Quick Marinator
    Instructions For Use
    Vacuum Packaging System
    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 identifi ed 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 identifi ed 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
    signifi cantly 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
    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 diffi cult to predict how long foods will retain their top-quality fl avor, 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 fl avor, 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, caulifl ower, 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 1T020-00110 update.indd 1 7/13/07 11:18:15 AM7/13/07 11:18:15 AM
Tilia Quick Marinator

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Tilia Quick Marinator – specifikationer

Varumärke Tilia
Modell Quick Marinator
Produkt Förvaringsbox för mat
EAN 53891012904
Språk Engelsk
Filtyp PDF
Formfaktor rectangular
Produktens färg Transparent
Kapacitet 0


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