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. Position the appliance on an even surface and plug to a wall outlet, turn on the switch on back of
the appliance to ”I” (the signal lamps Sealing Time/Dry and Vacuum/Normal will go on).!
2. Make sure that the vacuum container and the lid are clean and dry.!
3. Put the raw materials in the vacuum container, but be careful not to exceed the maximum level.!
Put the lid on the vacuum container.!
!
4. Press to engage one end of the vacuum tube !
(positioned in the hatch on the side of the device)!
the tube coupling of the appliance and the other!
end of the lid of the vacuum container.!
!
!
5. Select the desired vacuum pressure (”Normal” or ”Gentle”). !
Make sure that the handle is pressed down. (See the picture above, ”4”).!
6. Turn the lock of the lid to ”SEAL” position.!
7. Press the ”Marinate” button. The vacuum packing process starts directly.!
8. Press the lid with your hand at the beginning of the process to avoid air leakage between the
vacuum box and the lid.!
9. The appliance stops automatically once a sufficient vacuum pressure has been reached, wait until
the ”Marinate” button lights goes out. The pickling program takes about 6 minutes.!
10. Press the lid with your hand and pull out the vacuum tube for the lid. Make sure that the lock of
the lid points at ”SEAL”, when you pull out the tube.!
11. To test the result, try to lift the lid.!
12. Turn the lock of the lid form ”SEAL” to ”OPEN” in order to open the lid of the vacuum
container. You can now remove the lid.!
!
Preparation guide for various raw materials !
Meat and fish: !
To get the best result, the raw materials should be pre-frozen for about 1 to 2 hours prior to vacuum
packing in order to preserve juiciness and texture. If it is not possible to pre-freeze the raw
materials, put some paper towel between the meat/fish and the bag opening. Make sure that the
paper does not stick in the sealing.
Note that beef may have an even darker colour when vacuum packed, as oxygen is removed during
the process. !
!
Vegetables: !
Vegetables should be blanched before vacuum packing, since all vegetables emit gas during storing.
To Next Page
Loading...